The dairy version of this has always been a favorite of mine for New Years. This is the first time I have made a dairy-free version thanks to finding the ranch seasoning recipe at Real Food, Allergy Free. It also helps hugely that the crescent rolls from Pillsbury are dairy-free! I rarely use them, but I will make an exception for this pizza! :) I hope Miles love this tonight!
1 container Pillsbury Crescent Rolls (double-check label!)
1/2 container Toffuti Cream Cheese
1/8 cup mayonnaise
1 cup chopped broccoli
1 cup chopped carrots
Daiya Cheddar Shreds (optional) - I didn't have any on hand, whaaaaa!
Preheat oven to 375
Roll crescent rolls out on a cookie sheet. Pinch seams together. Bake for 10-12 minutes.
Let cooked dough cool while you make up the spread. For spread, combine cream cheese, mayo, and ranch seasoning in a bowl. Spread on dough when cool.
Layer veggies on top of spread. Top with dairy-free Daiya cheese, optional.
Put in frig and let cool for an hour.
Try not to eat it all in one sitting. :)