It might be a little late in the year to post a recipe like this. Then again, it might be the perfect time. Everybody’s had vegetable pizza at a party– you know, the kind with the Pillsbury Crescent Roll crust, a layer of cream cheese and crisp veggies and cheese on top. Unfortunately, that crust is full of wheat, partially hydrogenated soybean oil (trans fat–ick!) and other mysterious ingredients that can hardly be sclassified as real food.
Keto Ingredients
This appetizer pizza is super simple to make and will please even your grain-loving friends. The crust is buttery tasting and nice and durable; it holds up well even in your hand. The topping is simple, and this entire recipe is one that’s familiar to just about anyone. You can tailor it to your own tastes: add tomatoes, olives, artichokes or any other veggie you love. Leave out the vegetables you don’t!
Cream Cheese Vegetable Pizza
Crust:
¾ C coconut flour
3 eggs
½ C unsweetened plain almond milk
1 cup shredded mozzarella cheese
¼ C grated parmesan cheese
¼ C full fat Greek yogurt
2 T melted butter
¼ tsp. garlic powder
¼ tsp. salt
Topping:
1 ½ bricks cream cheese or Neufchatel cheese, softened
2 tsp. garlic powder
1 T dried parsley
1 T dried dill
1 tsp. onion powder
1/4 tsp. salt
1/2 tsp. dried onion flakes
¼ C raw finely chopped broccoli florets
¼ C raw finely chopped cauliflower florets
¼ C matchstick carrots
¼ C finely chopped red bell pepper
¼ C finely chopped green onions
½ C finely shredded cheddar cheese
Crust: Preheat oven to 350°F (180°C). In a large bowl, combine all ingredients except shredded mozzarella. Work the ingredients together with a rubber spatula until well blended. Fold in shredded mozzarella cheese until it is evenly distributed throughout the dough. Grease a large 9×12 (approx.) baking sheet or dish on the bottom and sides, then place the dough into the middle of the pan. Use a sheet of plastic wrap over the top of the dough to spread the dough evenly throughout the whole pan without getting your fingers sticky. Once the dough has been spread evenly, bake it on the middle rack for approximately 20 minutes or until the dough begins to turn a golden brown color and the bits of mozzarella are visible and brown within the dough. Remove from oven and cool completely before topping.
Filling: In a medium bowl, combine softened cream cheese and garlic powder, parsley, dill, onion powders salt and onion flakes until well mixed. Spread cream cheese mixture evenly onto the cooled crust. Place the chopped vegetables evenly over the top of the cream cheese layer. Evenly top the pizza off with shredded cheddar. Slice into 20 pieces then refrigerate 2-3 hours before serving.
NUTRITION: (1/20TH OF RECIPE): 165 calories, 6 g carbs, 3 g fiber (3 g net carbs), 12 g fat, 6 g protein
