Our Saturday night menu generally consists of the same thing every Saturday - Pizza. I don't know why, but it does and we're all fine with that!!! Sometimes we change it up and make BBQ chicken pizza, Mexican chicken pizza, plain cheese pizza, sausage pizza, but we always have pepperoni pizza! We used to make veggie pizza all the time before we went gluten-free, but it took a tube of crescent roll dough to make the crust and so we just sort of gave it up and forgot about it. But dad had been hungry for it, so we decided to give it a try with our normal pizza crust recipe. It actually turned out really well! I was very pleasantly surprised! So I hope you will give it a try and like it as much as we did!
2-3 cups chopped mixed veggies (see note)
1 1/2 cups fancy shredded cheese, cheddar and mozzarella mix
3/4 cup French Onion vegetable dip
Prepare crust according to directions; let cool at least 20 minutes.
Spread dip evenly over entire crust. Sprinkle with veggies and top with cheese.
Cut into desired size slices and serve!
-This is a very forgiving recipe. The amounts are only to give you a basic idea of what to do. You may like less veggies, you may like more. You may want to use more or less dip. And it will all depend on what size your pizza crust is, as to how much topping you will need.
-VERY IMPORTANT: These are raw, fresh veggies. It will not work with frozen or cooked vegetables, because it is to be eaten cold. Cold, cooked broccoli? No thank you!!! We use broccoli, cauliflower, carrots and radishes (amounts of each are completely up to you). We chop them in a food processor because it chops the veggies evenly, but, you don't want them ground super fine, You want a little bit of all the veggies and pizza crust to fit into one bit!
-If you want to change it a little more, try using Ranch Chip dip instead of the French Onion (NOT ranch dressing...that won't work as well).
-Serve this as part of your pizza buffet, as an appetizer or snack!