Veggie Pizza - Farm Girl Fresh

Veggie Pizza

Our Veggie Pizza with a gluten-free crust makes a great snack, appetizer or a delicious meal in itself!

I make the crust a day ahead of time. After it’s cooled down, I cover and leave on the counter overnight. I then mix up the Ranch dip, chop all the vegetables, and place dip and chopped vegetables in the refrigerator overnight. The next day, I simply put it all together and enjoy this flavorful, crunchy, veggie pizza.

VEGGIE PIZZA

Lime chips (page 237)
3/4 cup Ranch dip (page 125)
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup chopped carrots
1/2 cup chopped red bell pepper
1/3 cup chopped onion
3/4 cup shredded raw cheddar cheese

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Preheat oven to 350°F. In a large bowl, mix all ingredients together for lime chips (page 237). Flatten dough in a buttered 9 x 13 glass pan to form a crust.

Bake 20 Minutes. Remove from oven and cool. In a small bowl, prepare Ranch dip (page 125). Spread 3/4 cup Ranch dip over cooled lime chip crust. Layer broccoli, cauliflower, carrots, pepper and onion. Top with cheddar cheese.

Serves 12 to 15

 

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