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.

• Ready In: 1 hr 12 mins
• Serves: 24
• Yields: 1 Pizza

Ingredients

• 1 (13 7/8ounce) can  refrigerated  pizza dough
• 1  cup fat free sour cream
• 1 (1 ounce) packet  ranch dressing mix
• 1  cup  silken soft tofu, pureed
• 1  cup  raw broccoli floret, diced
• 1  cup raw cauliflower, diced
• 1  cup raw carrot, julienned
• 1⁄2 cup  raw  yellow pepper, diced
• 1⁄2 cup  raw celery, diced
• 1  pint cherry tomatoes, halved
• 1  cup low-fat cheddar cheese, shredded

Directions

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