Best Almost Vegan Cold Vegetable Pizza Recipes
COLD VEGGIE PIZZA RECIPE (EXTRA VEGETABLES)
Cold Veggie Pizza loaded with healthy goodness. Creamy homemade cream cheese ranch filling topped with broccoli, cucumber, peppers, tomatoes, onion and carrots! Made with simple ingredients under 30 minutes for a dish that is sure to satisfy your crowd.
Provided by Linnie
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Prepare your pizza crust according to package instructions.
- In a small bowl, cream together cream cheese and ranch seasoning mix.
- Spread cream cheese mixture into cooled pizza crust.
- Top with broccoli, cucumber, mushrooms, tomatoes, red pepper, green pepper, green onion and shredded carrots.
- Optional: Drizzle with Ranch Dressing.
- Serve cold!
Nutrition Facts : Serving size 1/8 sliceCalories
QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
COLD VEGETABLE PIZZA
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
VEGAN PIZZA
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew "mozzarella" cheese. Right after you make the cheese, it will be smooth and spreadable - more like ricotta than mozzarella - but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you're short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Provided by Gena Hamshaw
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the pizza crust, whisk together the flour, salt, sugar and yeast in a mixing bowl. Add the water and use a spoon or your hands to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and allow the dough to rest for 5 minutes.
- Transfer the dough to a floured work surface and knead a few times. At this point, you can transfer the dough to the bowl of a stand mixer fitted with a dough hook and knead on medium-high for 5 minutes, or you can continue to knead by hand for 8 to 10 minutes. The dough is ready when it has a silky smooth surface and can be stretched without tearing easily.
- Transfer the dough to a bowl that's been well coated with olive oil. Cover the bowl with a damp dish towel or plastic wrap. At this point, you can keep the dough covered in the refrigerator for up to two days. When you are ready to bake, allow the dough to rise in a warm part of your home for about 1 1/2 hours, or until it has doubled in size.
- Prepare the cashew mozzarella, place the drained cashews into a food processor and pulse briefly until the cashews break down into a coarse meal. Scrape down the bowl of the processor and add salt and lemon juice. Continue processing the cashews as you drizzle 1/3 cup water into the processor's spout. Process the cashews for 1 to 2 minutes, stopping once or twice to scrape the sides of the bowl. You're aiming for a texture that's slightly looser than hummus; add an extra tablespoon or two of water as needed. When the cashew mixture is creamy but easily spreadable, stop and season it to taste with black pepper.
- Heat oven to 500 degrees. Place a pizza stone, baking steel or sheet pan turned upside-down in your oven and heat it to 500 degrees.
- When the oven is ready and your dough has doubled in size, divide your dough into two pieces and shape them into balls. Flour a work surface and a rolling pin. Roll each piece of dough into a 10-inch round.
- Transfer one round to a piece of floured parchment or a well-floured pizza peel. Spread a scant cup of the tomato or pizza sauce onto the dough. Add about 5 or 6 heaping tablespoons of the cashew mozzarella to the pizza. Use the back of your spoon to spread each dollop into a flat circle.
- Use your pizza peel to transfer the pizza, or carefully transfer the parchment paper with the pizza on top, to your preheated pizza stone, baking steel or baking sheet. Bake each pizza for 10 minutes, or until the edges begin to brown. Top the pizza with basil leaves, if using, and serve.
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Almost Vegan Cold Vegetable Pizza Recipes: A Healthier Take on Classic Pizza
Pizza is a universally loved food, but it is often associated with being unhealthy and high in calories. However, by swapping out traditional pizza crust for a vegetable base and using plant-based toppings, you can enjoy delicious pizza without compromising your health goals. These almost vegan cold vegetable pizza recipes are perfect for a light lunch or dinner and can be customized to your taste.
1. Cauliflower Crust Pizza
Using cauliflower as a crust for pizza is a game-changer for those who are looking for a healthier alternative to traditional pizza crust. To make the cauliflower crust, simply pulse the cauliflower florets in a food processor until it is a rice-like consistency. Then, microwave or steam the cauliflower rice until it is soft and squeeze out the excess water using a cheesecloth or towel. Mix the cauliflower rice with flaxseed, salt, and nutritional yeast, and form it into a ball. Finally, flatten it out on a baking tray and bake in the oven until it is crispy.
2. Raw veggie pizza
If you're looking for a completely raw pizza recipe, try using raw vegetables as a crust. This raw veggie pizza recipe uses thinly sliced cucumber, carrot, and zucchini as the base. Top it off with a dairy-free cashew cheese spread, diced tomatoes, olives, and fresh herbs. This pizza is packed with nutrients and is perfect for those following a raw or vegan diet.
3. Sweet Potato Pizza Crust
Sweet potato crust is a low-carb alternative to traditional pizza dough. To make the crust, mix mashed sweet potatoes with almond flour, flaxseed, and spices of your choice. Spread the mixture onto a baking tray and bake until it is crispy. This sweet potato pizza crust pairs well with plant-based toppings such as sautéed mushrooms, roasted bell peppers, and fresh spinach.
4. Chickpea Pizza Crust
Chickpea flour is a nutrient-rich alternative to traditional pizza crusts. To make the chickpea crust, mix chickpea flour with water, olive oil, salt, and spices of your choice. Bake the mixture on a baking tray until it is crispy. This crust pairs well with plant-based toppings such as roasted eggplant, cherry tomatoes, and fresh arugula.
5. Zucchini Pizza Boats
Zucchini pizza boats are a fun and creative way to enjoy pizza without the guilt. Simply slice zucchinis in half lengthwise and scoop out the seeds. Fill the zucchini boats with tomato sauce, dairy-free cheese, and your favorite vegetable toppings. Bake in the oven until the cheese is melted and the vegetables are tender.
In conclusion, almost vegan cold vegetable pizza recipes are a healthier and delicious way to enjoy the classic pizza. These recipes allow for customization and creativity, and there is something for everyone to enjoy. Whether you prefer cauliflower crust, raw vegetable crust, sweet potato crust, chickpea crust, or zucchini pizza boats, you can indulge in pizza guilt-free. Try these recipes out and explore different plant-based toppings to find your perfect almost vegan pizza.
Cold vegetable pizza is a delicious treat that is perfect for gatherings, parties, and even for a snack during the day. While pizza is typically associated with a heavy cheese and meat-filled dish, almost vegan cold vegetable pizza recipes offer a lighter, healthier, and refreshing twist on this classic dish. These recipes are easy to make and perfect for vegans, vegetarians, and anyone looking for a lighter and healthier option. Here are valuable tips to consider when making almost vegan cold vegetable pizza recipes.