Vegetable Ranch Appetizer Pizza -

Vegetable Ranch Appetizer Pizza

This. Is. Love. This delicious and healthy recipe was inspired by every party I attended as a child where the crescent roll, ranch cream cheese, and vegetables pizza was served. I longed for the day when I could host a party and serve this delicious treat. Fast forward a few (hehe!) years; I finally mastered a whole-food, plant-based Vegetable Ranch Appetizer Pizza. Woo-hoo!!

Vegetable Ranch Appetizer Pizza

This chilled appetizer pizza is a veganization (oh yeah – I made that up) of a favorite from my childhood! IMHO, we nailed it! So grab your favorite pizza dough (thinner ones seem to work better) and let’s get Veggin’!

1 batch Cashew- Chickpea Spread (see below)
1 favorite pizza dough (or vegan crescent rolls)
2-3 carrots, peeled and shredded
1-2 cups broccoli florets
1-2 cups cauliflower
1 cup yellow bell pepper, thinly sliced and chopped
1/2 cup black olives, sliced
6-10 grape tomatoes, sliced

Lay your dough out on a baking sheet, poke holes ever 1 inch with a fork to keep the dough from bubbling while baking, bake according to instructions.
Cool dough completely.
Spread cooled dough with cashew-chickpea spread
Evenly sprinkle on your favorite vegetables. Quantities above are for reference, be creative:)
Serve.

Cashew-Chickpea Ranch Spread

When we are deep in recipe testing, we sometimes come up with unique ways to get the texture and taste of foods we ate before we went vegan. Often, we aren’t sure if we remember the flavors exactly, so we typically go more for the texture. The use of both cashews and chickpeas gave this spread a spot on texture. We hope you enjoy it in this recipe and wherever else you see a Ranch Spread making sense (like sandwiches, wraps, thinned out and drizzle on everything…lol). Enjoy!

Cashew-Chickpea Ranch Spread

This is the spread of your dreams. Healthy, tasty, and the perfect spread for this pizza, wraps, and so many other places you wish you had a ranch spread.

2 cups raw cashews
1 cup chickpeas, rinsed and drained
2 tablespoons miso
2 tablespoons apple cider vinegar
6 tablespoons lemon juice
1/2 cup water
1/2 cup tahini
3 tablespoon dried dill
1 teaspoon celery seed
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley

In food processor, process cashews until crumbly
Add chickpeas and process until mixed through
Add the rest of the ingredients and process until spread is smooth and creamy.

We loved this. It was great the day we served it and the leftovers were a nice lunch. Be sure to snap some pics of your colorful creations and share them on social media #veginspiredfoodie.

Eat more Plants & Live VegInspired,

Kathy