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to Vegetarian Page*These vary according to the size of the veggie. I usually do it so there's about a cup of shredded veggie for each of cauliflower and broccoli.
Preheat the oven to 275°. Put aluminum foil on a cookie sheet. Roll out the dough onto the cookie sheet and pad the perforations closed. Bake until golden brown (~12 minutes or so). Let cool.
In the meantime, remove cream cheese from fridge and let warm for 15 or 20 minutes in room temperature. Scoop cream cheese into a bowl. Chop garlic cloves and mix into the cream cheese. To taste, put in dill, oregano, basil, salt and pepper. (I usually put in around 1/8 tsp. oregano, basil, 1/4 tsp. dill and just a bit of salt and pepper. Sorry that I can't give you better instructions on the herbs I just do it so it looks/tastes right).
Just using the "fruit" of the cauliflower and broccoli, chop or tear them into fine pieces. Cut the tomato into quarters and remove the seeds. Then, chop the rest of the tomato into fine pieces. Grate the carrot.
Once the dough has cooled, liberally and evenly spread the cream cheese mixture onto the dough (be careful there, the dough often flakes). Next put on the cauliflower, the broccoli, the tomato and lastly the grated carrot. Press down the veggies into the cheese mixture. Chill.
Cut into little squares and enjoy.
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