Cold Veggie Pizza

A light and delicious treat. Great for parties! A low carb version of the original Pillsbury recipe.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 slices

Ingredients

• Crust

• 1 1⁄4 cups mozzarella cheese
• 2  ounces cream cheese
• 3⁄4 cup  almond flour
• 1  egg, beaten
• 1  tablespoon butter, melted
• 1  teaspoon baking powder
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon onion powder
• 1⁄4 teaspoon  italian seasoning
•  salt

• Topping

• 1  cup  chopped  vegetables (broccoli, cauliflower, shredded carrots, tomatoes, bell peppers, etc)
• 4  ounces cream cheese, softened
• 1⁄4 cup sour cream
• 1  teaspoon dried dill weed
• 1⁄4 teaspoon garlic powder
•  salt and pepper

Directions

1. Crust:
2. Add mozzarella cheese and cream cheese to microwavable safe bowl and heat on high 60-90 seconds or until melted.
3. Mix well before combining with other ingredients.
4. Add remaining crust ingredients and mix until well incorporated.
5. Make sure ingredients are completely incorporated (use hands if necessary; it helps to add oil or nonstick spray to hands) and form into a ball.
6. Refrigerate for 10-15 minutes.
7. Roll out dough in a rectangle about 1/8" thick onto parchment paper or a Silpat oven liner.
8. Bake at 400°F for 10 minutes or until lightly browned.
9. Topping:
10. Combine cream cheese, sour cream, dill, garlic powder salt and pepper in a bowl.
11. *for a lighter, fluffier texture, use hand mixer to whip spread.
12. Spread mixture over top of cooled crust.
13. Top with desired chopped vegetables.
14. Serve immediately or refrigerate until served.