How To make California Vegetable Pizza
1 ea Ball wholewheat pizza dough
-- see recipe 1/2 c Pizza sauce, see recipe
1/2 c Broccoli, lightly steamed
1/2 c Artichoke hearts, chopped
1/4 c Olives, sliced
1 ea Tomato, sliced
6 ea Green bell pepper rings
Preat oven to 500F & oil a 12" pizza pan. Place dough on a lightly floured surface & press to flatten. Lightly roll out dough into a 12" circle, place on pizza pan & pinch the edge to form a rim. Spread the sauce on the dough to within 1" of the rim & arrange the vegetables on the sauce, ending with the tomatoes & peppers. Bake until the crust is brown & crisp, about 15 minutes. Remove from oven & let cool for 5 minutes. Slice & serve hot.
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How to make CALIFORNIA PIZZA KITCHEN'S | Spicy Buffalo Cauliflower | CPK
CPK's Spicy Buffalo Cauliflower is a delicious, vegetarian alternative to Buffalo chicken. But even if you're not vegetarian (I'm not!), it is still SO kick-butt. I'll show you how to prepare this popular appetizer from California Pizza Kitchen and even how to plate it up just like the restaurant, in this Do-It-Yourself version of the favorite restaurant recipe. Thanks for watching, y'all, and you know I love you! Make it an awesome day...
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My world's best pizza recipe #hindi #pizza #recipe
I feel like 99% of people love pizza because it is so customisable. Do you agree? I really haven't met anyone who doesn't like pizza, anyway, this is how I like my pizza! Lots of cheese and spices. I apologise if you're Italian, I know this isn't authentic pizza, but it is what I ate growing up, and love it. My world's best pizza recipe #hindi #pizza #recipe
Veggie Pizza
Recipe
CRUST:
1 1/3 cup almond flour (organic)
1 cup arrowroot starch
1 Tbsp flaxseed meal
1 tsp baking soda
1 tsp Italian seasoning
1/2 tsp garlic powder
3/4 tsp sea salt
1 Tbsp apple cider vinegar
1 Tbsp nut/seed butter OR applesauce
7-8 Tbsp water (add more as needed)
Mix dry ingredients. In a separate bowl mix wet ingredients. Add wet ingredients to dry ingredients and mix with a wooden spoon until combined, Press or roll out until less than ¼ inch thick. IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN. Thinner is better with this crust. Par-bake at 375 for 10 minutes.
California Pizza Kitchen
Treat Dad to California Pizza Kitchen for a Father's Day special!
Appetizer Veggie Pizza
This appetizer veggie pizza uses crescent dough, flavored cream cheese, fresh vegetables and shredded cheese to make an absolutely delicious finger food!
You can print the full recipe here
Ingredients
16 ounce Pillsbury crescent dough sheets 2 8-oz cans
15 ounce Chive & Onion Cream Cheese Spread
1 cup broccoli florets
1 cup diced red and orange sweet or bell peppers
1/4 cup sliced green onions scallions
1 medium carrot shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Instructions
Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
Bake crescent dough sheets according to directions on the package.
When done, place on a cooling rack and allow to cool completely.
While the dough is baking, prep your vegetables and put them into separate dishes. See notes.
Shred the cheese and place in a bowl.
Stir cream cheese to loosen and make spreadable then spread on top of the dough.
Add the broccoli florets, gently pressing them into the cream cheese layer.
Sprinkle the peppers, carrot and sliced scallions over the broccoli layer.
Add a layer of shredded cheese to the top.
Cut into 36 rectangles.
Notes
For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good.
Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead.
Prepping the vegetables
For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
Run a fresh carrot across a cheese grater on the larger holes. There's really no need to peel it first, just make sure you wash it.
For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
I can’t stop making this Broccoli Crust Pizza #shorts