Vegetable pizza is a delicious, Italian-style dinner that’s free of eggs, gluten, nuts and soy. Enjoy the creamy combination of mozzarella cheese, cream cheese and ranch dressing on a gluten-free crust!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose | gluten |
⏱ 20 mins – easy
🍽 8 servings – 301 kcal per serving
| Serving
113g |
Fat
16g |
Sat. fat
9g |
Sodium
461mg |
| Carbs
26g |
Fibers
1g |
Sugars
4g |
Proteins
12g |
INGREDIENTS
- 1 pizza crust
- ¼ cup cauliflower
- ¼ cup broccoli
- An eighth cup carrots
- An eighth cup red bell peppers
- ¼ cup portabello mushrooms
- 2 cups mozzarella cheese
- 4 ounces cream cheese
- ¼ cup ranch dressing
- 2 tbsp sour cream
TOOLS
- 1 knife
- 1 grater
- 1 bowl
- 1 baking sheet
- 1 oven
- 1 spread knife
- 1 whisk
STEPS
Trim cauliflower and broccoli, then chop them.
Shred carrots coarsely with a grater.
Chop red bell peppers and slice portabello mushrooms.
Shred mozzarella cheese with a grater.
Combine cream cheese, ranch dressing, and sour cream in a bowl with a whisk to get a pizza topping mixture.
Put the pizza crust in a baking sheet and spread with the pizza topping mixture.
Add cauliflower, broccoli florets, carrots, red bell peppers, portabello mushrooms, and shredded mozzarella cheese to the pizza crust.
Preheat the oven to 500°F for 12-15 minutes.
Put the baking sheet in the oven and bake for 5 minutes.
It’s ready to be served !
