Almost-Vegan Cold Vegetable Pizza

"Veggie pizza is a finger-food staple at my family's picnics and pot-lucks. In an attempt to make it better for you, I switched up some ingredients for a nearly fat free, low carb treat. Any vegetable or combination of veggies can be used. The measurements listed below are approximately what I used as you need enough to cover the entire pizza. I am very new to cooking with tofu, but I read somewhere about sterilizing the silken tofu to make a cream cheese substitute. Therefore, I dropped the block of tofu into a pot of boiling water for 3.5 minutes before beginning the pizza, just to be on the safe side."
 
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Ready In:
1hr 12mins
Ingredients:
11
Yields:
1 Pizza
Serves:
24
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ingredients

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directions

  • Preheat oven to 425.
  • Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
  • Bake on center rack 10-12 minutes.
  • Cool.
  • Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
  • Spread diced veggies evenly over pizza, leaving the tomatoes for last.
  • Sprinkle cheese over the top.
  • May be served immediately or chilled overnight (preferred).
  • Keep chilled.

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