Ingredients

The following ingredients have 4 Servings
  • 13.8 ounce tube refrigerated pizza crust
  • 2 Tablespoons light olive oil
  • 2 (7.5 ounce) tubs garden vegetable cream cheese
  • salt, pepper and garlic powder, to taste ((ablout a teaspoon each))
  • 1 cup chopped broccoli florets
  • 1 cup chopped cauliflower florets
  • 1 cup shredded carrots
  • 1 cup shredded colby jack cheese
  • 1/2 cup diced bell peppers  ((red, green, yellow or a combination))
  • 1/2 cup diced tomatoes
  • 1/2 cup sliced olives
  • 1/4 cup sliced green onion

Instruction

  • Preheat the oven to 425F degrees. Spray a large sheet pan (10”x 15”) with nonstick spray.
  • Unroll the pizza crust onto the sheet pan and spread the crust out to fill the pan all the way to edges. 
  • Poke the crust really well with a fork. This will keep it from puffing up too much while baking. Brush the crust with the olive oil.
  • Bake the crust just until it starts to get lightly golden brown (about 10-12 minutes.) If you bake it too long, it’ll get too tough.
  • After baking, allow the crust to cool completely (about 30 minutes) before moving to the next step.
  • Spread the vegetable cream cheese onto the pizza crust as evenly as possible. Sprinkle the top evenly with salt, pepper and garlic powder (about a teaspoon of each.) 
  • Next, sprinkle the top of the cream cheese with chopped vegetables and shredded cheese.
  • Slice into twelve slices then serve. Any leftovers must be refrigerated.
  • This can be made about 24 hours ahead of time. Prepare as directed and place into the refrigerator. Slice just before serving.