Friday, May 24, 2013

Gluten Free Veggie Pizza Appetizer Recipe

It's bridal shower season. And graduation party season. And soon it will be family reunion season. And that means dish-to-pass season. Here's a great appetizer that will be a hit at any party!





This is always a crowd favorite at any party. It's a great way to sneak in some healthy veggies, too!

Typically, you'd open a tube of crescent rolls, pat them into a pan, bake and top with seasoned cream cheese, chopped veggies, and some shredded cheese. Pretty simple, right?

Until you can't have those rolls from a tube.

Not to worry. This tastes just as good, and it's gluten free!

SPH Gluten Free Veggie Pizza Appetizer Recipe
1 9.35 oz. package Breads from Anna Pie Crust Mix
1/4 cup milk (use what you have on hand - milk, cream, or even water - I used part of a can of evaporated milk because I had one open in the fridge)
3/4 cup butter, melted and cooled (that's a stick and a half)
1 8 oz. package cream cheese, softened
1/2 cup sour cream
1 teaspoon dill
1 teaspoon garlic powder (more or less to taste)
Finely chopped veggies (I used broccoli, red and green bell pepper, and grated carrots)
Shredded cheese (I had shredded cheddar in the fridge, so that's what I used)

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil. You'll thank me for that later. In a medium bowl, combine pie crust mix, milk and butter. Press evenly onto foil. Bake for about 10-12 minutes, or til just starting to brown a bit at the edges. Remove from oven and allow to cool completely.

While the crust is baking, beat cream cheese, sour cream and seasonings together until smooth. Spread evenly across baked crust. Sprinkle with finely chopped vegetables and shredded cheese. Cut into squares.

You know how that first piece of baked goods gets a little mangled when you try to remove it from the pan? Use the foil to lift up that first piece, and remove it with a spatula to a platter. It doesn't get all beat up that way, and it makes it easier for you to get that spatula under the next piece. Told ya you'd thank me.

As for chopping the vegetables. Yes, it's tedious. Yes, it can be a bit time consuming. I saved myself a few minutes by buying cut up broccoli in the produce aisle. Maybe it was only a few minutes in the end, but I'll take any help I can get. And so should you.

Now, if you'd like it more savory, add chopped, cooked bacon. I tried some this way after taking the photo. Yum. Or change up the seasonings you put in the cream cheese mixture - make it ranch, onion, Mexican. Whatever sounds good and is in the pantry.

Want it sweet? Add 1/2 cup of sugar to the pie crust mixture. Bake as above. Instead of sour cream, add 2 tablespoons milk, 1/2 teaspoon vanilla extract and 1/2 cup powdered sugar. Spread on the cooled crust, and top with berries of your choice. I made a batch with sliced fresh organic strawberries, raspberries, blackberries and blueberries. Then I drizzled some melted strawberry jam over top for a glaze. I'm thinking this would also be pretty good with peanut butter mixed into the cream cheese mixture, then topped with apple slices and melted caramel sauce. Or the peanut butter thing with bananas and drizzled with the strawberry jam - kind of like a peanut butter and banana jelly sandwich.

Play around with it. Get creative. Enjoy!



This recipe is linked up at White Wolf Summit Farmgirl, The Self Sufficient HomeAcre, and Craftionary

2 comments:

Lisa Lynn said...

Love it! Found your post on Farmgirl Friday and I would love to have you share it on The Creative HomeAcre Hop today!
http://www.theselfsufficienthomeacre.com/2013/05/thecreativehomeacrehom17.html

Shari Eckstrom said...

I love the gluten free version. Looks wonderful. Thanks for sharing at PureGraceFarms share day on FB. Have a great week.
Blessings,
Shari