Looking for a yummy but low carb appetizer? Look no further! This low carb cold veggie pizza recipe is a healthier take on a traditional carb laden recipe!
Have you ever had a slice of cold veggie pizza? It’s not really pizza, it’s more of an appetizer that’s made with those cresent rolls that come in a tube. It’s full of carbs and chemicals and although it is tasty, it’s not very good for you, despite the fresh veggies on top. But we fixed that with this low carb cold veggie pizza recipe!
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The fathead dough is used as a base for this recipe. I like it, because it isn’t eggy like other low carb “breads” are. It is quite filling though. It doesn’t have the same sweetness as the carb-tube-dough, but this is much better for you!
You just need to make sure it has cooled completely before you spread on the cream cheese ranch spread. Make it easy and use an organic ranch dressing mix…or use fresh herbs and make your own!
The best thing about this recipe is that it is so customizable. Do you love bell pepper, add it! Hate onions? Leave ’em out! It is going to taste good no matter what.
The fat head dough does tend to get stale if left out overnight (I learned this the hard way) so it’s best to be made and served the same day!
OTHER RECIPES YOU WILL LOVE…
- Cheesy Cheddar Cauliflower Rice
- Spaghetti Squash Carbonara with Chicken
- Cauliflower Cheeseburger Egg Bake
- Browned Butter and Mizithra Zoodles
For The Flatbread
- 8 ounces cream cheese
- 1 cup mozzarella chesse, shredded
- 2 cloves garlic, minced
- 1 cup almond flour
- 1 egg
For the Topping
- 8 ounces cream cheese, softened
- 1/2 cup mayonaise
- 1 packet Organic Ranch Dressing Mix
- 1 tablespoon fresh dill, chopped
- 1/2 red bell pepper diced
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 cup broccoli, finely chopped
- 1 cup cauliflower, finely chopped
- 2 tablespoons green onion, finely chopped
Preheat oven to 425F.
In a large pot on the stove, heat shredded mozzarella and cream cheese until softened and melted. Add in minced garlic. Stir to combine. Remove from heat and stir in almond flour and egg until it resembles a dough.
Place parchment paper on a baking sheet and lightly oil the paper with olive oil, or use non-stick spray. Spread the flatbread dough out evenly and thinly on the parchment paper. Bake for 20 minutes until golden brown. Remove from oven and let cool.
While the flatbread is baking, mix together cream cheese, mayonaise, dill and ranch mix. Set aside.
Chop all the vegetables into small pieces and mix together in a bowl.
Once the flatbread has cooled, spread the cream cheese ranch mixture over the flatbread. Top with vegetables and press the vegetables down, so they stick into the cream cheese mixture.
Serving Size:1 slice
Amount Per Serving: Calories: 287 Total Fat: 27g Saturated Fat: 10g Unsaturated Fat: 4.7g Cholesterol: 66.7mg Sodium: 228mg Carbohydrates: 6.1g Fiber: 1.6g Sugar: 3.1g Protein: 8.1g
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