Vegetable pie with cheese crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Ready made pizza dough (in refrigerated biscuit section of your grocery store) | |
| 1 | cup | Frozen chopped broccoli |
| 1 | cup | Corn; drained |
| 1½ | cup | Onion; chopped |
| ½ | cup | Frozen sugar peas or snow peas |
| ½ | teaspoon | Garlic powder (for crust) |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Seasoned salt |
| ¼ | cup | Chicken broth (use canned and remove fat from top) |
| ½ | cup | Fat free cheese; shredded |
| Black pepper to taste | ||
Directions
Preheat oven to 350 degrees. Remove Ready Made crust from canister and use only half the dough provided. Spray 9" pie plate with non-stick cooking spray. Use ½ cup shredded cheese and sprinkle cheese over dough. Press cheese into the dough with your fingers.Place dough in pie plate. Shape dough to fit bottom and edges of pie plate. Sprinkle crust with garlic powder.
Layer vegetables next and season each layer with salt, pepper and a small amount of seasoned salt. In small bowl add just a few teaspoons of chicken broth to 1-½ tablespoons flour. Keep adding broth to make a thin paste.
Pour this mixture over vegetables and top with remaining shredded fat free cheese. Bake 350 degrees for 40-45 minutes. Entire recipe makes 8 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .