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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I originally made this yummy veggie pizza to share with a friend who was watching her cholesterol, says Laura Kadlec of Maiden Rock, Wisconsin. But it's so good, I serve it to my family often. Even the kids munch on it. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
2/3 cup fat-free milk |
1/4 cup plus1 tablespoon canola oil, divided |
topping: |
3 cups (24 ounces) 2% cottage cheese |
1 envelope ranch salad dressing mix |
1/2 cup fat-free mayonnaise |
1/4 cup fat-free milk |
1-1/2 cups chopped fresh broccoli |
1-1/2 cups chopped fresh cauliflower |
1/2 cup chopped celery |
1/3 cup shredded carrot |
1/4 cup chopped onion |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
sliced ripe olives, drained, optional |
Directions:
1. For crust, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
2. Press onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool.
3. In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with vegetables and cheese. Garnish with olives if desired. Refrigerate until serving. Yield: 14 servings.
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