Original Post: 12/31/12
Hold on to your seats, gang, because this is one of the best creations ever.
Any Cold Veggie Pizza fans out there? I seriously love this dish. This appetizer. This amazingly tasteful, raw veggie treat. But dang, I hadn't had it for years because of our milk allergy and my poor children had never known the deliciousness of this crazy thing called Cold Veggie Pizza.
Once I figured out how to make dairy-free ranch, it was "game on".
This does call for Pillsbury crescent rolls that I'm sure many of you don't eat often. We don't. But picking some up is totally worth it for this little splurge. Just be sure to check the ingredients because I always consider it a small miracle that these are actually dairy-free. That could change at any time.
And hey, if you don't want to whip up your own ranch dressing, try Daiya's new ranch dressing in a bottle!
1 container Pillsbury Crescent Rolls (double-check label!)
1/2 container dairy-free cream cheese
1/8 cup mayonnaise or vegan mayo
1 cup chopped broccoli
1 cup chopped carrots
Daiya Cheddar or Go Veggie Vegan Shreds (optional)
Preheat oven to 375.
Roll crescent rolls out on a cookie sheet. Pinch seams together. Bake for 10-12 minutes.
Let cooked dough cool while you make up the spread. For spread, combine cream cheese, mayo, and ranch seasoning in a bowl. Spread on dough when cool.
Or use pre-made dairy-free ranch dressing like Daiya's.
Layer veggies on top of spread. Top with dairy-free Daiya or Go Veggie Vegan shredded dairy-free cheese, optional.
Put in fridge and let cool for an hour. Store any leftovers in the refrigerator, as if there will be any. Ha!
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