Veggie Pizza


What's a quick and easy way to pile raw veggies into a meal? Pizza! Pizza?! Yes, pizza (salad too, but that one's more obvious). In the spring and summer, I love making this simple pizza to showcase the seasons' abundant produce while still getting my carb fix. Merle loves this so much it was hard to keep her hands out of the pictures :)

Ingredients
Pillsbury Golden Layers Buttermilk Biscuits
Raw Veggies, sliced, diced, or chopped into bite-sized pieces
8oz Cream Cheese
1/4 cup Dill, washed and stems removed
1 Tbsp Chives
1/2 tsp Garlic Powder
Splash of Milk
7oz Tofu
Salt and Pepper to taste

Preheat the oven to $00 degrees. Pop open the tube of buscuits (so satisfying!), separate the individual biscuits, and line them up in two rows. Then press the dough together to form a rectangular crust. Bake the dough for five to eight minutes, until it starts to turn golden brown. 



Meanwhile prep the raw veggies as desired (I peeled some and sliced others for variety). In a blender or food processor, combine the remaining ingredients and blend until smooth (this is the Dilly Cream Cheese Spread with tofu added for extra protein).  


Once the cooked pizza crust has cooled, spread on the dill dip and layer with vegetables. Garnish with dill and salt and pepper if desired. Then enjoy!










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