This post was created in collaboration with our friends at Kalona Supernatural.
Back to my food roots
Growing up in Minnesota “Veggie Pizza”, as it was affectionately termed, would show up at all the big social events in my family: holidays, graduation parties, anniversary parties, birthday parties, funerals, weekends at the cabin… you name it, there was veggie pizza. No matter the time of year or what was in season, it always had broccoli, carrots, red pepper, green onions and black olives. And always on a crescent dough ‘crust’ made by obnoxiously popping open a cardboard tube (which, if you had a particularly ‘live’ one was enough to give you a heart attack), placing the sticky triangles of dough next to one another on a baking sheet then pressing them together with your fingers to form a rectangle more or less. The ‘crust’ would be baked and cooled then topped with a thick layer of softened cream cheese mixed with mayo and a little dry ranch dressing and seasoning (you know, from the little green packet). Then the veggies were scattered on top and the pizza cut into squares.
An old family favorite made even better
That’s how it went down back in the day and although veggie pizza doesn’t appear at very many family gatherings since my grandma passed away three years ago, I recently found myself getting a little nostalgic for it. Being that Stacie and I both grew up in Minnesota we often get to talking about typical Minnesota dishes and one day while throwing out things like ‘green bean hotdish’, ‘tater tot hotdish’, ‘Scotcharoos’ (« Stacie’s all-time favorite), and anything made with Cool Whip with the word ‘salad’ in it’s name we both blurted out ‘Veggie Pizza’. Yup, it was a sign that we needed to recreate this little gem in a more healthful and simplified way. So without further ado, here’s my nod to an old favorite in memory of my sweet Grandma Margie who made everything she touched unbelievably delicious. I like to think that maybe some of that magic rubbed off on me. (Wink, wink)
Skip the salad and bring this Gluten-Free Veggie Pizza to your next potluck! #realfood #glutenfree Click To Tweet
You’ll appreciate is just how simple it is to make this Gluten-Free Veggie Pizza.
To start, I ditched the canned crescent dough and replaced it with a gluten-free crust then used sour cream in place of the cream cheese (so many ingredients and fillers!) and mayonnaise (don’t get me started on those oils and preservatives). But I didn’t use just any sour cream, I used my favorite from Kalona Supernatural. Why? Well, because it’s organic, made from milk from cows who eat grass, contains minimal ingredients, is naturally cultured (no thickeners necessary), and it’s ultra thick and creamy so it doesn’t make the crust soggy even after a couple days in the fridge. It also has the perfect amount of tanginess and a super smooth mouthfeel making it perfect not only for this Gluten-Free Veggie Pizza but anything that calls for sour cream.
About that crust… I used a box of Simple Mills Almond Flour Pizza Dough but you could use any pre-made crust or mix that fits your dietary preferences. If you use the mix I used, I rolled mine out to about 1/2-inch thick (roughly 6″ x 10″), docked it all over with a fork (that’s fancy baker speak for “I poked holes in it.”), then baked it at 350° F for 13 minutes until it was golden brown. Looking for a good premade crust? There are lots out there – check the freezer section of your local store or Trader Joe’s to find one you like best.
And then on goes that thick, rich layer of perfectly spiced (read: perfectly ranch-like) sour cream. Feel free to spread that goodness all the way to the edges of the crust, if you’d like. And no little green packets required, just a handful of everyday spices you probably already have on hand.
Bring on the veggies! Since I’m not a HUGE fan of raw broccoli I blanched mine beforehand by adding the florets to a pot of boiling water to cook for 30 seconds before draining and plunging the florets into a bowl of ice water. Not only does it make it easier to chew (and digest) but it also makes the broccoli a gorgeous, vibrant shade of green as you can see.
Customize it and make it your own
Maybe you’re not a fan of broccoli or you hate olives, no sweat. Use the veggies you like (or the ones you have on hand) to make it your own. If you like things a little spicier, try adding a pinch of dried chipotle pepper or a teaspoon of our homemade taco seasoning to change things up. Granted, my grandma would have never thought to do that but knowing what a fan she was of tacos, she would have loved it. And you probably will too.
What favorite family recipes have you recreated (or want to recreate) in a more healthful way? Share in the comments below, we’d love to hear about them!
This post was made possible by our friends at Kalona Supernatural. Though we received compensation for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.This post may contain affiliate links which won’t change your price but will share some commission.
