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Being gluten free can be delicious and easy!

Thursday, June 12, 2014

Veggie Pizza No More?

My mom decided to host Easter brunch this year and as always, together, her and I, decided on the menu. The second she suggested it, I felt sad. The amazing parents they are, my mom and dad, searched store after store for a gluten free crescent roll so that I could share in the yummy goodness of a veggie pizza. We could not find one in the stores. I have found some recipes online for GF crescent rolls, but did not have time to make one. Here is what we came up with instead:



My pizza crust was a GF tortilla. I was a little skeptical about what this veggie pizza was going to taste like, but to my surprise, it was pretty good! 




The great thing about a veggie pizza is that you can add whatever you like or leave off whatever you dislike!

 To make your own veggie pizza (GF or not) follow these simple steps:

Ingredients: 
  • 1 brick of cream cheese
  • 1 mix of dry Italian salad dressing (can be found in most stores right next to the jars of salad dressings)
  • salt, pepper, garlic powder, onion powder to taste
  • assortment of veggies (For mine I usually put broccoli, cauliflower, cucumber, red pepper, green pepper, and carrots but you can and should put whatever veggies you love!)
  • 1 tube of crescent rolls if you are not GF or 1 GF tortilla 

Directions:
1. Unroll the crescent rolls so that they make 1 flat piece. It will look similar to the the picture to the right. Cook this as directed on the package or until it starts to brown. Let this cool completely before topping your pizza





2. Set out the cream cheese on the counter so that it softens a little. While the cream cheese is softening, cut up your veggies to a little bit smaller than bite size pieces. Remember, the pizza will be piled high with veggies and it tastes best when you get a little of everything in 1 bite! To the left is an example of my peppers. 


3. Mix the salt, pepper, onion powder, garlic powder, and about half of the dry Italian dressing mix together with the cream cheese. I have found it easiest to use a fork and keep mashing and turning the cream cheese. You should taste it and add more Italian dressing mix to your liking. 

4. Spread the cream cheese mixture over the COOLED pizza crust or GF tortilla. You want the cream cheese to go to almost the edges of the surface. 

GF veggie pizza
5. Spread your veggies out evenly. I usually start with the carrots, broccoli, and cauliflower as they are the biggest and then add the cucumber and peppers on top. You may want to gently push the veggies down some so that they stick to the cream cheese mixture and do not fall off as you eat it.

6. You are ready to cut, eat, and enjoy. I find it easiest to cut the pizza with a pizza cutter. 

crescent roll veggie pizza



For a list of when vegetables are in season, click the link below.
http://www.cuesa.org/eat-seasonally/charts/vegetables

4 comments:

  1. Since starting graduate school I have become less of a “maker” and more of a “heater” in the kitchen. I have not liked this change and neither has my family. I don’t know if it’s because I am busier or if it’s because I have just gotten bored with cooking, but these recipes have sparked my interest to get back in the kitchen. Like I said before, my cooking has gotten a little lax and the nutritional value has gone down with it. I appreciate the link to the seasonal vegetables, and I am excited to make your veggie pizza and get back on the healthy eating train. Thanks for the inspiration!

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  2. Kim, the veggie pizza sounds great! We have this on our menu for Wednesday's dinner this week! We will be adding mushrooms, onions and tomatoes. There isn't much I cook where mushrooms and garlic don't end up in the pan! Have your tried grilling your veggies? We really enjoy grilled veggies that have been lightly sprinkled with olive oil, pepper and garlic powder. They taste great! I would suggest mushrooms (of course), broccoli, green and yellow zucchini along with red and yellow peppers. The broccoli will need a bit more cooking time than the rest! It is wonderfully colorful and is great over whole wheat pasta or other GF pasta. It also makes a great side to grilled chicken breast marinated in Italian dressing! Bon App'etit!

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    Replies
    1. Mmmmmmmm.... Laura that sounds sooo delicious! Well, everything but the mushrooms! Seems to be that we are opposites when it comes to the fungus! I am actually making gluten free ravioli tonight. I can't decide if I want to be extra bad and make fried ravioli or not. I guess going for an extra bike ride this week may have to be in order. :-/

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  3. I'm definitely with Laura on the mushrooms. The more, the merrier!

    I miss having veggie pizza. That seemed to be a staple for family get-togethers growing up, and I'm not sure why we haven't had it in a long time. My mom would make an awesome homemade crust and do pretty much the same thing for the "sauce" and other toppings. I think you're gluten free tortilla sounds like a great idea, or even crescent rolls, as that would be really easy too.

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