Tuesday, February 17, 2015

Veggie Tuesday

Happy Fat Tuesday!  Anyone celebrating out there?  I wish I was celebrating with veggie pizza. You know, that appetizer that always tastes amazing.  Did I mention that it's one of those easy to throw together appetizers that only uses one bowl.  There is only one issue in making it gluten-free. The crust.

Veggie pizza is typically made using crescent roles.  I wanted to adapt this classic favorite for a co-worker's baby shower and so I decided to experiment with gluten-free pizza crusts instead. Lightly toast the pizza crusts, mix up the cream cheese layer and sprinkle on your favorite colorful veggies. Does it really get any easier?

If my kitchen walls could talk: Feel free to switch up the vegetables or experiment with different color combinations for party themes. Yellow bell peppers, broccoli and purple cabbage for Mardi Gras, all the green veggies for St. Patrick's Day. The possibilities are endless!

Veggie Pizza


3-4 small gluten-free pizza crusts
16 oz cream cheese (2 packages)
10.6 oz greek yogurt (2 single serve containers)
2 packets ranch dip
1/2 tsp dill, dried
1/2 tsp garlic powder
3/4 cup shredded carrots
2 broccoli florets, chopped
1 red bell pepper, diced
1 yellow pepper, diced
Shredded cheese (optional)

1. Preheat oven to 350 degrees. Lightly toast pizza crusts for 5-7 minutes until lightly browned. Set aside.
2. In a medium bowl, combine cream cheese, greek yogurt, ranch dip, dill and garlic. Dice and prepare vegetables, allowing the flavors in the cream cheese mixture to combine.
3. Spread the cream cheese mixture over pizza crusts. Lightly press veggies into cream cheese. Top with your choice of shredded cheese as desired.

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