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
Low Carb Cold Veggie Pizza
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.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 287Total Fat: 27gSaturated Fat: 10gUnsaturated Fat: 4.7gCholesterol: 66.7mgSodium: 228mgCarbohydrates: 6.1gFiber: 1.6gSugar: 3.1gProtein: 8.1g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
PIN THIS FOR LATER
Saturday 29th of January 2022
What size pan for the flatbread?
Friday 14th of August 2020
I've been making the carb version for years, just love it. Some are comparing this recipe to regular pizza but it really isn't in the same category. I make this as an appetizer for BBQs and parties, Tonight I'm making it for a little wine & girls night. It's similar flavoring to having veggies or naan bread with a ranch spread that's why I think of it more as an appetizer than a meal. It's in the fridge now waiting for my company, I can't wait!
Thursday 20th of June 2019
Can the crust be made ahead and frozen. I will be makinh this for a bridal shower and won't have time to bake that day. Thanks!
Saturday 22nd of June 2019
You can try, I haven't attempted to freeze the crust. I do know it's best if eaten the same days as it's baked.
Tuesday 25th of September 2018
I'm not a big fan of cold pizza, but this looks yummy! Thanks for sharing with SYC. hugs, Jann
Monday 24th of September 2018
Definitely going to try this! Thanks for sharing at the To Grandma's House We Go DIY, Crafts, Recipes and More Wednesday Link Party! I pinned this! Hope to see you again next week.