low carb cold veggie ranch pizza

Low Carb Cold Veggie Pizza





Yield 12 slices


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.

Serve cold.

Courses Appetizer

Cuisine Low Carb

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 287

% Daily Value

Total Fat 27 g


Saturated Fat 10 g


Unsaturated Fat 4.7 g

Cholesterol 66.7 mg


Sodium 228 mg


Total Carbohydrates 6.1 g


Dietary Fiber 1.6 g


Sugars 3.1 g

Protein 8.1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Low Carb Delish at