One of my favorites at parties and picnics is the colorful vegetable pizza. Like this pizza and most other pizzas, the lactose intolerant people get left out. Well, not always. There are some creative substitutions for this recipe that can be done easily and still taste great. I have even used a similar method to make dressings and dips that are creamy and non-dairy. Check out this great recipe, even if you are lactose intolerant.

Vegetable Pizza

1 can (8 ounces) of reduced/low fat crescent rolls

*1 package (8 ounces) reduced-fat cream cheese *1 package of ranch dressing mix *2 table spoons of reduced-fat or fat free milk *˝ cup of each of the following vegetables
-cauliflower
-carrots
-mushrooms
-sweet red pepper
-green pepper

Directions:

Unroll the can of dough into a long rectangle and press it into the bottom of a 13 X 9 X 2 baking pan that is sprayed with a non-stick cooking spray. Make sure to seal the seams in the dough. Next, bake at 375 degrees for approximately 11-13 minutes (or lightly golden).

Beat the cream cheese, ranch dressing mix, and milk in a bowl, until there is a smooth consistency. Next, take the mixture and spread it over crust. Sprinkle vegetables over the mixture. This dish should be covered and refrigerated for at least one hour before serving. Makes 8 servings (16 pieces)

• or your own dough enough to fill a 13 X 9 X 2 pan

Lactose Intolerant: Try substituting plain soy based (cream cheese substitute). One that can be found at your local health food store, or a larger Giant Eagle food store is “Better Than Cream Cheese”. This comes in regular or low fat. For the milk ingredient, substitute a soymilk or water. You will also have to watch those crescent rolls, they usually have a good bit of butter in them. Try getting a frozen pizza dough pack or if you have the time, make homemade dough.

Kitchen tip: To make this dish easier to cut, cut the pieces before putting on the vegetables.