Preheat oven to 375°F. Unroll both cans of dough and place dough on the bottom of a 15" x 10" ungreased pan. Press dough into bottom and up sides to form a crust. Bake dough for about 13-17 minutes or until golden brown. Cool completely, about 30 minutes. In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread cream cheese mixture over crust. Sprinkle diced tomatoes and onion over cream cheese. Return pizza to oven for 2 minutes. Top pizza with cauliflower/broccoli florets and cut into 32 slices. Serve hot with arugula and spinach leaves on top as garnish. Pizza may also be served cold. Cover and refrigerate for 1-2 hours. Makes 16 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 12 g fat, 5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 13 g carbohydrate, 0 g fiber, 3 g sugar, 3 g protein