Best 5 Almost Vegan Cold Vegetable Pizza Recipes

EASY CRESCENT VEGGIE PIZZA

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

COLD VEGGIE PIZZA RECIPE (EXTRA VEGETABLES)

Steps:

• Prepare your pizza crust according to package instructions.
• In a small bowl, cream together cream cheese and ranch seasoning mix.
• Spread cream cheese mixture into cooled pizza crust.
• Top with broccoli, cucumber, mushrooms, tomatoes, red pepper, green pepper, green onion and shredded carrots.
• Optional: Drizzle with Ranch Dressing.
• Serve cold!

QUICK COLD VEGETABLE PIZZA

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

VEGAN PIZZA

Steps:

• Prepare the pizza crust, whisk together the flour, salt, sugar and yeast in a mixing bowl. Add the water and use a spoon or your hands to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and allow the dough to rest for 5 minutes.
• Transfer the dough to a floured work surface and knead a few times. At this point, you can transfer the dough to the bowl of a stand mixer fitted with a dough hook and knead on medium-high for 5 minutes, or you can continue to knead by hand for 8 to 10 minutes. The dough is ready when it has a silky smooth surface and can be stretched without tearing easily.
• Transfer the dough to a bowl that's been well coated with olive oil. Cover the bowl with a damp dish towel or plastic wrap. At this point, you can keep the dough covered in the refrigerator for up to two days. When you are ready to bake, allow the dough to rise in a warm part of your home for about 1 1/2 hours, or until it has doubled in size.
• Prepare the cashew mozzarella, place the drained cashews into a food processor and pulse briefly until the cashews break down into a coarse meal. Scrape down the bowl of the processor and add salt and lemon juice. Continue processing the cashews as you drizzle 1/3 cup water into the processor's spout. Process the cashews for 1 to 2 minutes, stopping once or twice to scrape the sides of the bowl. You're aiming for a texture that's slightly looser than hummus; add an extra tablespoon or two of water as needed. When the cashew mixture is creamy but easily spreadable, stop and season it to taste with black pepper.
• Heat oven to 500 degrees. Place a pizza stone, baking steel or sheet pan turned upside-down in your oven and heat it to 500 degrees.
• When the oven is ready and your dough has doubled in size, divide your dough into two pieces and shape them into balls. Flour a work surface and a rolling pin. Roll each piece of dough into a 10-inch round.
• Transfer one round to a piece of floured parchment or a well-floured pizza peel. Spread a scant cup of the tomato or pizza sauce onto the dough. Add about 5 or 6 heaping tablespoons of the cashew mozzarella to the pizza. Use the back of your spoon to spread each dollop into a flat circle.
• Use your pizza peel to transfer the pizza, or carefully transfer the parchment paper with the pizza on top, to your preheated pizza stone, baking steel or baking sheet. Bake each pizza for 10 minutes, or until the edges begin to brown. Top the pizza with basil leaves, if using, and serve.