Creating a Low Cal Veggie Pizza involves a delightful blend of reduced-fat cream cheese, fresh vegetables, and a light, crispy crust that’s easy to make and perfect for sharing. This recipe is ideal for those looking to enjoy a flavorful pizza without the guilt, as it emphasizes wholesome ingredients and a preparation method that keeps the calorie count low.
Ingredients:
To start off, gather the following ingredients:
- 1 package reduced-fat cream cheese
- 1 cup nonfat milk
- 1 cup broccoli, finely chopped
- 2 medium carrots, grated
- 1/2 red sweet pepper, finely chopped
- 1/2 cup fresh mushrooms, sliced
Instructions:
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Prepare the Crust:
- Begin by preheating your oven to 375°F (190°C).
- Unroll the crescent roll dough and lay it out into a long rectangle shape.
- Press the dough onto the bottom of a 13x9x2-inch baking pan that has been lightly coated with non-stick spray.
- Ensure to seal any seams or perforations in the dough to prevent any filling from leaking out during baking.
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Bake the Crust:
- Place the prepared crust in the preheated oven and bake it for about 11 minutes, or until it turns a golden brown color and becomes crispy.
- Once baked, remove the crust from the oven and allow it to cool completely before proceeding to the next steps.
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Prepare the Topping:
- In a mixing bowl, combine the reduced-fat cream cheese, nonfat milk, and salad dressing until the mixture is smooth and well blended. This forms the creamy base for your pizza.
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Assemble the Pizza:
- Spread the creamy mixture evenly over the cooled crust, ensuring to cover the entire surface.
- Next, sprinkle the chopped broccoli, grated carrots, chopped red sweet pepper, and sliced fresh mushrooms over the creamy layer. Distribute them evenly to ensure every bite is packed with flavor.
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Chill and Serve:
- Cover the assembled pizza with a lid or plastic wrap and refrigerate it for at least 1 hour. Chilling helps to set the cream cheese mixture and allows the flavors to meld together.
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Slice and Enjoy:
- After chilling, remove the pizza from the refrigerator and cut it into 16 equal pieces using a sharp knife.
- Serve your Low Cal Veggie Pizza immediately and enjoy the fresh, crisp flavors with every bite.
Nutritional Information:
This Low Cal Veggie Pizza is not only delicious but also nutritious. Here’s a breakdown of its nutritional content per serving (based on 16 servings):
- Calories: 37.5 kcal
- Fat: 2.5 g
- Saturated Fat: 1.6 g
- Cholesterol: 8 mg
- Sodium: 46.5 mg
- Carbohydrates: 1.9 g
- Fiber: 0.3 g
- Sugar: 0.6 g
- Protein: 1.8 g
Cooking Tips:
- Ensure the crescent roll dough is pressed evenly into the pan to create a uniform crust that bakes evenly.
- Use reduced-fat cream cheese and nonfat milk to keep the calorie count low while maintaining a creamy texture.
- Feel free to customize the vegetable toppings based on your preferences. You can add or substitute with other favorite vegetables such as spinach, cherry tomatoes, or zucchini.
Conclusion:
This Low Cal Veggie Pizza recipe from Love with Recipes is a fantastic choice for anyone seeking a healthier pizza option without compromising on taste. With its creamy base and colorful vegetable toppings, it’s perfect for serving at gatherings or enjoying as a light meal. Whether you’re cooking for a large group or preparing a quick snack, this pizza is sure to impress with its flavors and nutritional benefits.
