ALMOST-VEGAN COLD VEGETABLE PIZZA
Veggie pizza is a finger-food staple at my family's picnics and pot-lucks. In an attempt to make it better for you, I switched up some ingredients for a nearly fat free, low carb treat. Any vegetable or combination of veggies can be used. The measurements listed below are approximately what I used as you need enough to cover the entire pizza. I am very new to cooking with tofu, but I read somewhere about sterilizing the silken tofu to make a cream cheese substitute. Therefore, I dropped the block of tofu into a pot of boiling water for 3.5 minutes before beginning the pizza, just to be on the safe side.
Provided by jerried96
Categories Spreads
Time 1h12m
Yield 1 Pizza, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
- Bake on center rack 10-12 minutes.
- Cool.
- Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
- Spread diced veggies evenly over pizza, leaving the tomatoes for last.
- Sprinkle cheese over the top.
- May be served immediately or chilled overnight (preferred).
- Keep chilled.
Nutrition Facts : Calories 31.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.9, Sodium 45.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.6, Protein 2.7
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