Vegetable pizza is a snazzy appetizer, snack, or side dish for any event or meal. You can make your crust ahead of time or fix it that day. This recipe makes two large cookie trays, so if you don’t need that large a serving, put the rest into the freezer for a later time.
If you’re pushed for time, you can use crescent rolls or dough sheets. I like to make my own crust because I know exactly what is in it, so I am sharing this crust recipe, which comes from my sister Alice.
For the toppings, you can add whatever you prefer. I use a food chopper for the cauliflower and broccoli, and a shredder for carrots. You can add onions, bacon, cucumbers, tomatoes, and/or celery. Top with shredded cheddar cheese or you can use a mozzarella cheese.
After the crust is baked and cooled, spread the filling over the crust. Then add your vegetables and your cheese. Refrigerate until ready to serve.
- 1 Tbsp. yeast
- 1 Tbsp. sugar
- ½ cup sugar
- ½ cup margarine or butter
- 4½ cups flour
- 2 Tbsp. warm water
- 3 eggs
- 1 cup milk
- 1 tsp. salt
- ½ cup sour cream or yogurt
- 1 8 oz. package softened cream cheese
- 1 tsp. dill weed
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder (optional)
- Chopped or shredded vegetables: carrots, broccoli, cauliflower, cucumber, tomato, onion
- Shredded cheese
- Dissolve yeast and sugar in water.
- Beat eggs and add the rest of the ingredients to make a soft dough.
- Let rise for 45 minutes (if you have the time).
- spread or roll out onto two cookie sheets.
- Prick the dough.
- Let rise for 10 minutes, then bake
- Bake at 375 until light brown (about 10 minutes). Do not overbake.
- When cool, spread the FILLING over the crust
- Sprinkle vegetables - in layers- over the crust, salting cucumbers and tomatoes if you prefer
- Sprinkle shredded cheese over all
- Refrigerate until ready to serve.