Veggie Pizza

  • Servings: 2
  • Prep Time: 15m
  • Cook Time: 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 1 pre-made pizza crust of your choice (in a perfect world mine would be whole wheat)
  • 1 8oz. container Tofutti Better Than Cream Cheese
  • 1 pouch Lipton Vegetable Soup & Dip Mix
  • handful of spinach
  • 1/2 cup tomatoes with no seeds, chopped
  • 2 cloves garlic, diced
  • 6-8 bottled artichoke hearts, diced
  • 1/4 cup vegan mozzarella cheese, shredded (i.e. Daiya Mozzarella Style Shreds)


Step 1

Put the contents of the cream cheese container in a bowl and mix with one pouch Lipton Vegetable Soup & Dip Mix. (I picked out the 5 or 6 dried peas that were in the dip mix). You only need 1/3 cup of this veggie cream cheese for the pizza. I put the rest of mine back in the cream cheese container for other yummy meals. Or you could just mix a small amount of the soup mix in with 1/3 cup cream cheese.

Step 2

Spread 1/3 cup cream cheese mixture on pizza crust.

Step 3

Take a handful of spinach and make a single layer on top of the cream cheese.

Step 4

Clean the seeds out of a tomato before you chop it. Top pizza with 1/2 cup chopped tomatoes.

Step 5

Dice 2 cloves of garlic and sprinkle on top of pizza. Squeeze the excess liquid out of 6-8 bottled artichoke hearts and dice them. Top pizza with the diced artichokes hearts. Sprinkle the mozzarella cheese on top.

Step 6

Place pizza directly on the oven rack and bake at 400 degrees for 10 minutes.

Bon Appetit!

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