Colorful Veggi Pizza
Isn’t it great when food tastes as fresh and amazing as it looks? With summer produce in abundance, eating a Colorful Veggi Pizza feels like indulging in a bountiful garden! It’s like a rainbow of goodness ended on the pizza pan.
How I came up with Colorful Veggi Pizza
The original recipe is another one that Dear Social Media Guy sent me. It was created by GoodCook on their Instagram Site as a Rainbow Veggi Pizza. It was developed to promote the GoodCook AirPerfect Pizza Pan. The recipe calls for two cans of refrigerated crescent dough. As I have never seen gluten free refrigerated crescent dough, I knew that I had to use one of my own gluten free pizza crust recipes.
Additionally, the recipe on Instagram just gives basic ingredient guidelines, so while making my Colorful Veggi Pizza I (of course) made sure to measure.
The Ingredients in Colorful Veggi Pizza
While you can use any of your favorite vegetables in the Colorful Veggi Pizza, I really like the ones that were used in the GoodCook recipe. I accidentally swapped the order of the carrots and red pepper messing up the whole “ROYGBIV” rainbow effect, but I kind of like the way it looks the way I did it.
The curse of the evil broccoli
I recently switched my produce subscription to Misfits Market. While I don’t order every week, I find that I can sometimes get unique produce delivered that I wouldn’t necessarily find at my local grocery store. Bonus, it comes directly to my door and I don’t have to leave my house.
That being said, I almost never, ever order broccoli. Broccoli is notoriously buggy on a good day, and I’ve found that the “imperfect” produce is generally closer to just picked (read: filled with bugs).
I HATE WASHING BROCCOLI.
I really hate washing broccoli. It’s nearly impossible to get all the bugs out. The powers that oversee Kosher certification recommend that if you’re going to try to wash broccoli, maybe try broccolini instead. So, in error, when I saw baby broccoli on sale at Misfits Market this week I thought I was buying broccolini.
I was actually buying the baby of evil broccoli.
It wasn’t any less buggy.
But…I was determined. Finally. Finally, I was able to get it clean. OMG! What a pain in the patooti.
If you can get pre-washed broccoli, or are able to find cleaner broccoli, then fresh is best. However, that being said, if you can’t then feel free to defrost a 12-ounce bag of frozen broccoli instead. It won’t be quite as good, but at least you’ll be sane.
Making the Colorful Veggi Pizza Gluten Free and Plant Based
I ended up using the crust from my Gluten Free Deep Dish Pizza. It’s incredibly simple to make, and is perfect as a traditional pizza crust. I ended up using SO Delicious coconut vanilla yogurt (it’s what the store sent me), but would recommend any plant based unflavored or vanilla variety. The pizza was fairly delicious with the ever so very slight vanilla taste to the crust. Go figure.
We found that the Kite Hill plant based chive cream cheese is outstanding in this recipe. If you’re not using dairy cream cheese, I strongly recommend using the Kite Hill. It’s worth any extra cost there may be. It’s that good.
The Pizza Pan and Mat
I used an old perforated 15-inch (ish) pizza pan and a Tovolo 15-inch silicone mat. I suggest using either a mat or parchment circle if using a perforated pizza pan. Since the crust gets patted onto the pizza pan, the holes would present an obvious problem.
The GoodCook 15-inch pizza pan looks like it would be great for this recipe – especially as it was designed for that pan!
I also strongly recommend using a pizza stone when baking the crust. The high heat generated from the pre-heated pizza stone really helps to make a crispier crust.
Here’s the recipe for Colorful Veggi Pizza
As I say in every post: You are the Executive Chef in your kitchen.
Feel free to use whichever veggies excite your taste buds and speak to your personal palate. In fact, let me know if you do choose other ingredients! I’m always interested in hearing what’s new and exciting.
Colorful Veggi Pizza is loaded with fabulously vibrant, healthy veggies. It’s incredibly visually appealing, and absolutely tastes as great as it looks. The bright array of raw vegetables adds a wonderful crunch and freshness to every bite.
For the Crust
- 1 2/3 cups flour (gluten free)
- 2 (5.3-ounce) cartons plain nonfat Greek yogurt (300g), plant based
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil, for brushing
For the Pizza
- 8–ounces chive cream cheese, plant based, room temperature (I like Kite Hill)
- 1/2 cup shredded carrots
- 1 small red pepper, diced
- 1 large yellow pepper, diced
- 2 cups (150g) fresh baby broccoli or broccolini, chopped or 12-ounces frozed broccoli, defrosted then chopped
- 2 cups purple cabbage, thinly sliced and cut into (approximately) 1-inch pieces
For the Crust
- Place a pizza stone onto the lowest rack of the oven. Preheat oven to 400°F.
- Line a 13 or 15-inch pizza pan with parchment paper or a silicone mat.
- In a medium bowl, knead together the flour, yogurt, baking powder and salt until a round dough ball is formed. Allow the dough to rest for 5 minutes.
- Evenly pat the dough onto the lined pizza pan. Brush with the olive oil
- Bake for 15-20 minutes until the dough is slightly browned.
- Remove from the oven and allow to cool completely.
For the Pizza
- Evenly spread the cream cheese over the crust.
- Starting with the center of the pizza, place the carrots, red pepper, yellow pepper, broccoli and cabbage in concentric circles on the pizza crust.
- Cut into 8 slices and serve.
You can substitute your favorite vegetables if you desire.
I stored the leftover pizza slices in aluminum foil in the refrigerator. They’re great for a quick grab-and-go healthy meal. I even ate a slice for breakfast!
I recommend using a pizza ston. It really helps the crust to crisp.
You can use dairy chive cream cheese if you like. Use regular cream cheese rather than whipped as the texture is more suited for this pizza.
- Serving Size:
- Calories: 274
- Sugar: 4.3 g
- Sodium: 201.5 mg
- Fat: 11.9 g
- Saturated Fat: 6.1 g
- Carbohydrates: 34.7 g
- Fiber: 2.6 g
- Protein: 8.6 g
- Cholesterol: 30.5 mg
Keywords: Gluten Free Pizza, Vegetable Pizza, Veggi Pizza, Rainbow Pizza, Gluten Free, Plant Based Pizza, Healthy Pizza, Pareve, Dairy Free, Meat Free
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