Best 4 Fast Veggie Pizza Recipes

Indulge in a culinary adventure with our diverse collection of fast veggie pizza recipes! From the classic Margherita to the tantalizing BBQ Chickpea, each pizza is a symphony of flavors and textures. Experience the simplicity of the Margherita, with its fresh tomatoes, gooey mozzarella, and fragrant basil. Savor the zesty kick of the Spicy Thai, featuring a harmonious blend of sweet and savory flavors. Embark on a Mediterranean journey with the Greek Veggie, topped with succulent vegetables, tangy feta, and aromatic oregano. For a taste of the American South, try the BBQ Chickpea, bursting with smoky barbecue sauce, crispy chickpeas, and a medley of colorful veggies.

And for a unique twist, delight in the Pesto Zucchini pizza, where creamy pesto, thinly sliced zucchini, and roasted pine nuts create a symphony of flavors. Each recipe is meticulously crafted to ensure a crispy crust, perfectly melted cheese, and an abundance of vibrant toppings. Whether you're a vegetarian seeking a satisfying meal or a meat-lover looking for a healthier alternative, our fast veggie pizza recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport your taste buds to pizza paradise!

Here are our top 4 tried and tested recipes!

QUICK COLD VEGETABLE PIZZA

Quick Cold Vegetable Pizza image

This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 tablespoon dill weed
2-1/2 cups assorted chopped fresh vegetables (cucumber, radishes, broccoli, onion, green pepper, carrots, celery, mushrooms)
1/2 cup sliced ripe olives
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

VEGGIE PIZZA

Veggie Pizza image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Main Dish Recipes Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

FAST VEGGIE PIZZA

Fast Veggie Pizza image

This cold veggie pizza is so delicious and is great for get-togethers! I guarantee anyone will absolutely love this!

Provided by Linzi Jordan

Categories Peppers

Time 25m

Yield 9-12 serving(s)

Number Of Ingredients 6

Ingredients

2 (16 ounce) cans crescent rolls
2 (8 ounce) packages cream cheese, softened
1/4 cup salad dressing
1 1/2 ounces ranch dressing mix
3 cups chopped vegetables (red onion, green and red peppers, broccoli, cauliflower, etc.)
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°F.
Spread rolls on cookie sheet and seal edges, bake for 8-10 minutes. Let cool.
Mix cream cheese, salad dressing, and ranch; spread on crust.
Add chopped veggies and top with cheese.
Cut into squares and enjoy!

Nutrition Facts : Calories 544.4, Fat 28.6, SaturatedFat 14.2, Cholesterol 123.2, Sodium 755.5, Carbohydrate 55.8, Fiber 3.7, Sugar 6.7, Protein 16

QUICK VEGGIE PIZZA

Quick Veggie Pizza image

A fantastic find from BC. Slightly adapted for my family's taste. 305 calories; 7 g fat; 51 g carb; 4 g fiber; 10 mg cholesterol.

Provided by ratherbeswimmin

Categories Vegetable

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package read-to-serve prepared pizza crust (12-14 inches diameter)
2/3 cup pizza sauce
1 teaspoon olive oil
2 -3 garlic cloves
1/4 cup chopped red onion
2 cups broccoli coleslaw mix (or shredded carrot and zucchini)
chopped fresh basil
2/3 cup shredded lowfat mozzarella cheese
2 tablespoons grated low-fat parmesan cheese or 2 tablespoons fat-free parmesan cheese, topping

Steps:

Put the pizza crust on a cookie sheet of pizza stone.
Spread pizza sauce evenly over the crust.
Heat the oil in a small skillet over medium heat.
Sauté garlic and onion in hot oil for about 2 minutes or until the onion is crisp tender; stir frequently to keep the garlic from burning.
Stir in broccoli slaw or carrots/zucchini; stir/sauté for 5-6 minutes (add up to 2 tablespoons water to keep broccoli from sticking), until the broccoli is crisp-tender.
Spoon vegetable mixture over the pizza sauce.
Sprinkle chopped basil over vegetables.
Sprinkle cheeses over the top.
Bake in a 450°F oven for about 10 minutes or until the cheese is melted.
I lightly sprinkle with salt and pepper once it is cooked; omit this is you are on a sodium-restricted diet.

Nutrition Facts : Calories 38.9, Fat 1.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 78.4, Carbohydrate 5.1, Fiber 1, Sugar 1.2, Protein 1.1

Tips:

Use a pre-made pizza crust to save time. You can find these in the grocery store near the refrigerated dough.
Chop your vegetables into small pieces so they cook evenly.
Use a variety of vegetables to add flavor and texture to your pizza. Some good options include bell peppers, onions, mushrooms, zucchini, and spinach.
Don't overload your pizza with toppings. Otherwise, it will be difficult to cook through and the crust will become soggy.
Use a light hand with the sauce. Too much sauce will make the pizza soggy.
Bake the pizza at a high temperature so the crust gets crispy.
Let the pizza cool for a few minutes before slicing it. This will help the cheese to set and prevent the toppings from falling off.

Conclusion:

This fast veggie pizza is a delicious and easy meal that can be made in just 30 minutes. It's perfect for a weeknight dinner or a quick lunch. With its variety of fresh vegetables and flavorful sauce, this pizza is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this fast veggie pizza a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #main-dish #vegetables #easy #spring #summer #pizza #seasonal #comfort-food #inexpensive #broccoli #carrots #peppers #taste-mood