This is a healthy recipe that I modified from a Pampered Chef recipe from long ago. I only took one photo. This is the pizza going in the oven. I forgot to take an “after” picture! So sorry.
This is a really tasty substitute for regular pizza that is usually laden with grease and heavy meats. I hope you enjoy it! Vegetarians should love it, but so do my meat-eaters!
1 package of refrigerated pizza crust
1/2 cup Canola Mayonnaise
1/2 package of ranch salad dressing mix (I always use Hidden Valley brand)
3 garlic cloves, pressed
2 cups shredded, low-fat mozarella cheese
1 cup broccoli, chopped fine
1 red bell pepper, chopped fine
5 baby carrotts, chopped fine
1/2 small can of ripe olives, sliced
Parmesan cheese to taste
1. Preheat oven to 425 degrees F.
2. Unroll the pizza dough onto a lightly floured pizza stone. Shape into a circle using a rolling pin, adding flour as needed to keep it from sticking. Press the edges of the circle a little thicker to make the crust.
3. Combine Canola Mayonnaise, pressed garlic, and ranch dressing mix in a bowl until creamy. Spread mixture evenly over crust to within 1/4 inch of edge.
4. Sprinkle chopped/sliced vegetables evenly around the pizza dough: brocooli, red bell pepper, carrots, and olives.
5. Top with mozarella cheese. You may add grated parmesan if desired.
6. Bake for 22-25 minutes until edges are golden. Remove from oven and let it stand for about five minutes.
7. Slice and serve!
Serves four people. 500 calories, 50 carbs, 25 grams of fat, and 20 grams of protein per serving.