Inspired by a Pampered Chef pizza recipe I’ve made over the years that is always a hit a parties! I’ve adapted this version, however, to suit our dietary needs.
Being an all organic and non-gmo family that also has to cut most lactose, my pizza is the perfect option for us!
This can be served as an appetizer or a full meal! See the Tips and Tricks section below the recipe to see some variations you can try.
Servings: Approximately 20 pieces
Preparation time: 45 minutes
2, 8 oz. packages of crescent rolls (I used Immaculate Baking Company Organic Crescent Rolls)
16 oz. cream cheese, softened (I used Green Valley Creamery Lactose Free Cream Cheese)
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
approximately 20 baby carrots
1 small bunch of fresh broccoli stalks
1 red pepper, chopped
2-3 green onions, chopped
salt, pepper (optional)
11x17 inch cookie sheet
Preheat oven to 375 degrees (F)
Line the cookie sheet with parchment paper
Unroll crescent rolls onto parchment lined baking sheet. Use a rolling pin to flatten, joining all the pieces together to form one unified crust. You could use your hands to flatten, pinching the pieces together if you don’t have a rolling pin.
Bake 11-14 minutes, or until golden brown. Cool completely.
While crust is baking (and then cooling), mix cream cheese, chopped dill, garlic powder, and onion powder together in a bowl until combined. Add salt and pepper if needed, to taste. Set aside.
Finely chop all veggies
Spread the cream cheese mixture over the cooled crust
Sprinkle the chopped veggies on top of the cream cheese mixture
Cut into squares (I used a pizza roller).
Serve and enjoy!
Tips and Tricks:
I chopped my broccoli and carrots in a food processor (pulsing them 5-6 times) to make them ultra chopped.
Don’t like raw veggies? Chop and roast them with a little olive oil on a parchment lined baking sheet for 20-30 minutes on 400 degrees (F). Cool them completely before placing on the cream cheese topped crust.
Don’t like the veggies I used? Switch them out for your favorites. Try mushrooms, zucchini, squash or whatever you like best. Corn and black beans could even work too!