For this cream cheese and ranch vegetarian pizza, I used the delicious 2 ingredient pizza crust! Serve this simple pizza at your next event with any vegetables you have.
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Although I have never sold Pampered Chef products in my life, I did attend many parties back then. A vegetable pizza was one of the many things that many hosts made for their party. It was made from a combination of cream cheese, crescent rolls and a variety veg.
This dish was a favorite of mine for years! It was so good that I made it several times for my family.
Fast forward to today, and I haven’t purchased a can of crescent rolls in at least a decade. I still wanted to make cold cream cheese pizza so I made it with the 2-ingredient pizza crust.
I decided to top the pizza this time with all the seasonal vegetables. Some from my garden, some from the farmer’s market, and some from the store.
Truly, this crust never disappoints, and it’s so easy to make. Two ingredients are all you need:
- Self-rising flour
- Nonfat plain greek Yogurt.
These ingredients make a great dough that can be used in many recipes, including flatbread, pretzel bites and pizza.
After baking the crust, I spread the cooled crust on top.
- Light cream cheese combined with Ranch dip seasoning mix.
It was then just a matter of putting the veggies in a pile. I used bell peppers as well as carrots and broccoli. Any vegetable you have on hand can be added.
This recipe is very flexible. The crust can be made big or small, thick or thin. You can add more or less cream cheese. You can add as much or as little cream cheese as you wish.
If you like healthy pizza ideas, try these new pizza recipes
- 1 spray Butter-flavored cooking spray
- 1 Sprinkle Salt of the sea
- 4 Spoonfuls light cream cheese
- 1 Take one teaspoon Ranch seasoning
- 1 Carrots
- 1 bell pepper
- 1 Red onion
- 1 cherry tomatoes
Mix yogurt with self-raising flour and knead into a ball. Roll out on parchment paper until 1/4-1/2 inch thick. Place on a baking sheet.
Spray the dough with butter-flavored cooking spray and season it with salt.
Bake at 350°F for 15-20 minutes or until the top is golden brown.
Take out of the oven and let cool completely.
Mix ranch seasoning with light cream cheddar in a small bowl.
Spread the crust on the cooling rack.
Chop vegetables and add to cream cheese spread.
Cut into 6 slices, and enjoy.
Serving: 1Slice | Calories: 111Cal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat 1g | Sodium: 355mg | Fiber: 1g | Sugar: 2g
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