Nutrition
Calories: 190kcal | Carbohydrates: 15.9g | Protein: 8.3g | Fat: 10.2g | Fiber: 3.2g
This Vegan Cold Veggie Pizza with a crescent roll crust is perfect to bring to your next Potluck or family gathering! It works great as an appetizer since you can cut it into many pieces, and I like to think of it as a classier version of a veggie tray. People will think you put effort into the dish even though it's pretty easy!
Servings
Ingredients
"Cheese" Spread
- 1 High Protein Vegan Cream Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Nutritional Yeast
- 1 tbsp Dill fresh, finely cut
- 1 tbsp Apple Cider Vinegar
Other Ingredients
- 1/2 cup Shredded Vegan Mozzarella
- 1 package Crescent Rolls
- 2 cup Broccoli chopped
- 1 Green Bell Pepper diced
- 1 cup Carrots shredded
- 20 Medium Black Olives sliced
- 3 stalks Green Onion finely chopped
Instructions
- Make the high protein vegan cream cheese per recipe link above.
- Spread out crescent roll dough on a casserole dish until it is one flat piece. (Make sure to smoosh together any seams). Cook per package instructions; should be nicely browned when done.
- In a bowl, combine the cream cheese with the garlic powder, onion powder, dill, salt, apple cider vinegar and nutritional yeast until well mixed and smooth.
- Once crust is cooled, evenly spread cream cheese mixture on top.
- Sprinkle vegan shredded mozzarella evenly on top.
- Evenly place the chopped/diced veggies on top - I like to layer it carrots, bells peppers, broccoli, green onions and then olives.
- Cut into pieces and enjoy.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Vegan Cold Veggie Pizza
Soy-free Option:
- Use a store-bought soy-free cream cheese option instead of following this high protein cream cheese.
- You can use a store-bought cream cheese if you don't want to make your own; this will change the calories/macros of this recipe. I think Miyoko's Cream Cheese would work well for this.
Did you make this recipe?Mention @proteindeficient.vegan