Low Cal Veggie Pizza Food

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LOW CAL VEGGIE PIZZA



Low Cal Veggie Pizza image

Make and share this Low Cal Veggie Pizza recipe from Food.com.

Provided by Kim19068

Categories     Cheese

Time 41m

Yield 16 serving(s)

Number Of Ingredients 8

1 (8 ounce) can refrigerated reduced-fat crescent rolls
1 (8 ounce) package reduced-fat cream cheese
1 envelope ranch salad dressing
2 tablespoons nonfat milk
1/2 cup chopped broccoli
1/2 cup chopped carrot
1/2 cup chopped red sweet pepper
1/2 cup chopped fresh mushrooms (You can also add most any fresh Veggie you like.)

Steps:

  • Unroll cresent roll dough into a long rectangle.
  • Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
  • seal seams and preformations.
  • Bake at 375 for 11 minutes or until golden brown.
  • Cool completely.
  • In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
  • Spread over crust.
  • Sprinkle with Vegetables.
  • Cover and refrigerate at least 1 hour.
  • Cut in to 16 pieces.

Nutrition Facts : Calories 37.5, Fat 2.5, SaturatedFat 1.6, Cholesterol 8, Sodium 46.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.6, Protein 1.8

LOW FAT VEGETABLE PIZZA



Low Fat Vegetable Pizza image

This is a "low Fat" twist on the original Veggie Pizza. It still tastes great, with less fat and calories.

Provided by ThatJodiGirl

Categories     Lunch/Snacks

Time 25m

Yield 1 pizza

Number Of Ingredients 6

2 cans pillsbury refrigerated reduced-fat crescent rolls
2 (8 ounce) packages reduced-fat cream cheese (softened)
3/4 cup low-fat mayonnaise or 3/4 cup fat-free mayonnaise
1 package hidden valley ranch dressing mix
tomatoes or any other favorite vegetables
shredded fat free cheese

Steps:

  • Spread rolls on a greased cookie sheet.
  • Bake until golden brown.
  • Mix cream cheese, mayonnaise and ranch dressing.
  • Spread on cooled crust.
  • Top with your favorite veggies and sprinkle with the cheese.

SKINNY HOMEMADE PIZZA



Skinny Homemade Pizza image

42% fewer calories • 55% less fat • 60% more vitamin A than the original recipe. Skip the pizzerias with a pie that reduced the fat and sodium by nearly half.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 13

1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons olive oil
1 1/2 cups shredded reduced-fat mozzarella cheese (6 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 cup fresh baby spinach leaves, coarsely chopped
1 cup yellow or green bell pepper strips
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons freshly shredded Parmesan cheese

Steps:

  • Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
  • Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
  • Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

CHEESY-CRUST SKILLET PIZZA



Cheesy-Crust Skillet Pizza image

If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.

Provided by themoodyfoodie

Categories     Italian Recipes

Time 20m

Yield 2

Number Of Ingredients 4

1 ½ cups shredded part-skim mozzarella cheese
5 cherry tomatoes, thinly sliced
2 tablespoons torn fresh basil leaves
4 small fresh mozzarella balls (bocconcini), thinly sliced

Steps:

  • Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
  • Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
  • Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g

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