Caffeinated Crunchy Christian Moms

Veggie Pizza with Homemade Flaky Crust and Ranch Cream Cheese-Based Sauce

Ingredients:

For the Flaky Pizza Crust:

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup cold water (adjust as needed)

For the Ranch Cream Cheese Sauce:

• 1/2 cup cream cheese, softened
• 1/4 cup ranch dressing (store-bought or homemade)
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Dill to taste

For the Fresh Veggie Toppings:

• 1 cup bell peppers, thinly sliced (any color)
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 cup fresh spinach or lettuce (torn or cut into bite-sized pieces)
• 1/4 cup black olives, sliced (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Make the Flaky Crust:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, whisk together the flour, salt, sugar, and baking powder.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter.
   • Gradually add cold water, one tablespoon at a time, stirring with a fork until the dough just comes together. You may need slightly more or less water, so add slowly.
   • Turn the dough out onto a floured surface and gently knead it a few times. Be careful not to overwork it.
   • Roll the dough out into a circle or rectangle, depending on your desired shape and the size of your baking sheet or pizza stone.
   • Transfer the dough to a greased or parchment-lined baking sheet and bake for 12-15 minutes or until golden and crispy.
   • Once done, remove the crust from the oven and set aside to cool slightly.
2. Prepare the Ranch Cream Cheese Sauce:
   • In a medium bowl, combine the softened cream cheese, ranch dressing, sour cream, lemon juice, garlic powder, and onion powder.
   • Whisk until smooth and creamy, adjusting the seasoning with salt and pepper to taste. Set aside.
3. Prepare the Fresh Veggie Toppings:
   • While the crust is baking, slice the bell peppers, red onion, cucumber, cherry tomatoes, and any other vegetables you’d like to include.
   • Tear the spinach or lettuce into bite-sized pieces.
   • If using olives, slice them as well.
4. Assemble the Pizza:
   • Once the crust has cooled slightly, spread an even layer of the ranch cream cheese sauce over the top, leaving a small border around the edges.
   • Evenly distribute the raw vegetables—bell peppers, red onion, cucumber, cherry tomatoes, shredded carrots, and olives (if using)—on top of the cream cheese sauce.
   • Sprinkle the shredded mozzarella cheese and crumbled feta cheese (if using) over the veggies.
   • For an extra fresh touch, top the pizza with fresh spinach or torn lettuce.
5. Serve:
   • Slice the pizza into wedges or squares and serve immediately! The fresh veggies combined with the creamy ranch sauce on the flaky crust create a delicious and light meal perfect for any occasion.

Tips:

• Feel free to add or swap out any vegetables based on your preferences or what’s in season. Fresh corn, avocado, or even sprouts would be great options.
• If you want extra crispiness on the crust, you can bake it for an additional 3-5 minutes before adding the sauce and toppings.
• This pizza is perfect for a light lunch or dinner, and you can pair it with a simple salad or side dish if desired.
• This recipe could be made dairy free if you use a dairy-free butter in the crust and dairy-free cream cheese for the sauce. Unfortunately, all the recipes for those products and the ones on the shelves in stores do not contain the cleanest ingredients. Please use your best judgement.