Light and Easy Veggie Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
* *Puff Pastry, 16 oz * Low fat cream cheese, 224 grams * Sour Cream, reduced fat, .5 cup * Dill weed, dried, 1 tbsp * Garlic powder, 1 tsp * Broccoli, fresh, .5 cup, chopped into florets * Cucumber (with peel), 0.5 cup quartered slices * Red Ripe Tomatoes, 2 plum tomato chopped * Carrots, raw, .5 cup, grated
Heat oven to 375F. In an ungreased 15x10x1-inch pan, place the dough (chilled); press in to the bottom and up the sides to form crust. Bake 13 to 17 minutes or until golden brown. Let cool for 30 minutes.
In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve right away, or cover and refrigerate 1 to 2 hours before serving.
Cut into 16 squares; then cut each square in half diagonally.
Makes 32 servings.
Number of Servings: 32
Recipe submitted by SparkPeople user TONCHWILL.
In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve right away, or cover and refrigerate 1 to 2 hours before serving.
Cut into 16 squares; then cut each square in half diagonally.
Makes 32 servings.
Number of Servings: 32
Recipe submitted by SparkPeople user TONCHWILL.
Nutritional Info Amount Per Serving
- Calories: 103.1
- Total Fat: 7.2 g
- Cholesterol: 5.4 mg
- Sodium: 60.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.4 g
- Protein: 2.0 g
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