My mom used to often make the non-vegan version of this pizza for picnics and gatherings when we were little, so it definitely has a nostalgia-value to it. Which is why I was so pleased to realize that it's so easily vegan-izable.
This was the definite crowd-pleaser of the party. It's very rich and filling, so a small slice or two is plenty as a munchie.
- Two tubes Pillsbury Crescent Rolls
- One 8 oz. tub of vegan cream cheez
- 1/2 c. vegan mayo
- One pack of some sort of ranch/veggie-dip seasoning (I used Veggie Weggie Dip Mix)
- 1/4 c. to 1/2 c. of the following veggies (feel free to add or subtract--musts, in my opinion though, are cauliflower and black olives):
Black olives, sliced
Cauliflower, diced small
Broccoli, diced small
Green peppers, diced or sliced
Preheat oven to 375-F.
Line a large baking sheet with parchment paper.
Unroll your crescent rolls down the pan, trying not to separate at the perforations. Once you've filled the pan length-wise, tear off the extra dough and fill it up width-wise. With two tubes, you should have slightly in excess of a large pan. Once the pan is filled, press down the dough where the perforations are to seal everything together.
Bake for 10 to 15 minutes (or until crust is a golden color on both top and bottom). Remove from oven and let cool.
In the meantime, combine your cream cheez, mayo, and seasoning. Whisk together until combined.
Once crust is cool, spread your cream cheez mix across the top of it until it's all used.
Top with your raw veggies.
Slice and serve.
(Makes about 16 or so small--but rich--slices)
PS. CONTEST-WINNERS WILL BE ANNOUNCED THIS WEEK! I HAVEN'T FORGOTTEN!!! =)