Veggie Pizza with Unleavened Crust

Crust:

1 cup whole wheat flour (or white, or mixture of both)

2 teaspoons salt

4 Tablespoons safflower or sunflower oil

1/3 cup milk

1 Tablespoon cornmeal (optional)

Toppings:

2 8-oz. pkgs. cream cheese

2/3 cup mayonnaise

1 packet powdered Ranch dressing mix

Dash each celery seed and dill weed

Mix dry ingredients together; add milk and oil and stir to combine. Knead for 1-2 minutes and then roll or press onto a cookie sheet. Press some cornmeal into crust edge, if desired. Bake at 450 degrees for 10-14 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix together and spread over cooled crust. Top with choice of raw vegetables.

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Posted in Unleavened Cookbook.

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