Vegetable Ranch Appetizer Pizza
Vegetable Ranch Appetizer Pizza
This. Is. Love. This delicious and healthy recipe was inspired by every party I attended as a child where the crescent roll, ranch cream cheese, and vegetable pizza was served. I longed for the day when I could host a party and serve this delicious treat. Fast forward a few (hehe!) years; I finally mastered a whole-food, plant-based Vegetable Ranch Appetizer Pizza. Woo-hoo!!
Vegetable Ranch Appetizer Pizza
This chilled appetizer pizza is a veganization (oh yeah – I made that up) of a favorite from my childhood! IMHO, we nailed it! So grab your favorite pizza dough (thinner ones seem to work better) and let’s get Veggin’!
- 1 batch Cashew- Chickpea Spread (see below)
- 1 favorite pizza dough (or vegan crescent rolls)
- 2-3 carrots, peeled and shredded
- 1-2 cups broccoli florets
- 1-2 cups cauliflower
- 1 cup yellow bell pepper, thinly sliced and chopped
- 1/2 cup black olives, sliced
- 6-10 grape tomatoes, sliced
- Lay your dough out on a baking sheet, poke holes every 1 inch with a fork to keep the dough from bubbling while baking, and bake according to instructions.
- Cool dough completely.
- Spread cooled dough with cashew-chickpea spread
- Evenly sprinkle on your favorite vegetables. The quantities above are for reference, be creative:)
- Serve.
Cashew-Chickpea Ranch Spread
When we are deep in recipe testing, we sometimes come up with unique ways to get the texture and taste of foods we ate before we went vegan. Often, we aren’t sure if we remember the flavors exactly, so we typically go more for the texture. The use of both cashews and chickpeas gave this spread a spot on texture. We hope you enjoy it in this recipe and wherever else you see a Ranch Spread making sense (like sandwiches, wraps, thinned out and drizzle on everything…lol). Enjoy!
Cashew-Chickpea Ranch Spread
This is the spread of your dreams. Healthy, tasty, and the perfect spread for this pizza, wraps, and so many other places you wish you had a ranch spread.
- 2 cups raw cashews
- 1 cup chickpeas, rinsed and drained
- 2 tablespoons miso
- 2 tablespoons apple cider vinegar
- 6 tablespoons lemon juice
- 1/2 cup water
- 1/2 cup tahini
- 3 tablespoons dried dill
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- In a food processor, process cashews until crumbly
- Add chickpeas and process until mixed through
- Add the rest of the ingredients and process until the spread is smooth and creamy.
We loved this. It was great the day we served it and the leftovers were a nice lunch. Be sure to snap some pics of your colorful creations and share them on social media #veginspiredfoodie.
Eat more Plants & Live VegInspired,
Kathy
