Veggie Pizza

Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Prep the entire healthy pizza recipe in just 15 minutes. You might want a double batch, though; it’s just that delicious.

Why call for delivery when it’s this simple (and tasty) to bake homemade pizza? “Semi-homemade” would be more accurate here, actually.

This easy Veggie Pizza recipe is built on a foundation of crescent roll “crust.” A creamy spread stands in for the marinara sauce or white sauce you’d normally find on a pizzeria’s pies. It’s the rainbow array of vegetables that really take this pizza recipe over the top, though.

Recipe ingredients

Ingredient notes

• Crescent roll dough: This is the secret to the easiest pizza crust “recipe” ever. Find this sold in tubes near the biscuits in most supermarkets, or if you’re feeling ambitious, you can certainly whip up Homemade Crescent Roll dough. Homemade Pizza Dough or a portion of dough from your favorite pizzeria is a stellar substitute.
• Mayonnaise: Or sour cream or plain Greek yogurt.
• Ranch dressing mix: Buy it in a packet at the grocery store. It’s also a cinch to shake up your own big batch of Homemade Ranch Dressing Mix if you like.
• Vegetables: Snag a mixture from the salad bar, or follow my lead and hit the produce section for cauliflower, carrots, broccoli, tomatoes, and scallions.

Step-by-step instructions

1. Preheat oven to 375 degrees. Line a 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.

2. Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.

3. Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Chill in refrigerator to blend flavors while crust cools.

4. Spread the cream cheese mixture over the cooled crust.

5. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using. Chill before cutting into squares.

Recipe tips and variations

• Yield: This Veggie Pizza makes 16 slices. It’s so delicious, I generally allocate two (or three!) pieces per person per meal. To double, simply repeat the process at the same time using another sheet pan to bake the crust.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: To get a jump on Veggie Pizza prep, bake the crust up to a day ahead of time. Wrap it up and keep it out at room temperature. As that cooks, mix together the cream cheese spread and chop your vegetables. Store both in the refrigerator until it’s time to assemble.
• Freezer: For a freezer-friendly version, try my Veggie Tortilla Roll Ups.
• Veg out: Think of this crust and “sauce” base as a blank canvas to showcase any vegetables you enjoy (or need to use up ASAP). Nearly any vegetable, sliced into bite-sized pieces, tastes incredible atop this Veggie Pizza. A few of my family’s favorite combinations:
  • Red peppers, black olives, and scallions with shredded mozzarella
  • Chopped cherry tomatoes, crumbled bacon, cheddar cheese
  • Chopped cucumbers, cherry tomatoes, crumbled feta cheese
  • Tricolor peppers, carrots, and green onions

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Veggie Pizza

Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Prep the entire healthy pizza recipe in just 15 minutes. You might want a double batch, though; it's just that delicious.

4.99 from 86 votes

ReviewPinPrint

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 16 slices

Course Appetizer

Cuisine American

Calories 234

Ingredients 

US CustomaryMetric

• ▢ 2 packages crescent rolls (see note 1)
• ▢ 2 (8 ounce) packages cream cheese softened
• ▢ 1 cup mayonnaise
• ▢ 1/4 cup homemade ranch dressing mix or 1 packet store-bought (see note 2)
• ▢ 1 cup broccoli chopped (see note 3)
• ▢ 1 cup cauliflower chopped
• ▢ 1 cup carrots chopped or shredded
• ▢ 1 cup shredded cheddar cheese
• ▢ 1/4 cup each additional chopped vegetables such as bell pepper, black olives, scallions, or tomatoes (see note 4)

Instructions 

• Preheat oven to 375 degrees. Line a 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil.
• Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
• Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
• Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Chill in refrigerator to blend flavors while crust cools.
• Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using. Chill before cutting into squares.

Recipe Video

Notes

1. Crescent roll dough: This is the secret to the easiest pizza crust “recipe” ever. Find this sold in tubes near the biscuits in most supermarkets, or if you’re feeling ambitious, you can certainly whip up Homemade Crescent Roll dough. Homemade Pizza Dough or a portion of dough from your favorite pizzeria is a stellar substitute.
2. Mayonnaise: Or sour cream or plain Greek yogurt.
3. Ranch dressing mix: Buy it in a packet at the grocery store. It’s also a cinch to shake up your own big batch of Homemade Ranch Dressing Mix if you like.
4. Vegetables: Snag a mixture from the salad bar, or follow my lead and hit the produce section for cauliflower, carrots, broccoli, tomatoes, and scallions.
5. Yield: This Veggie Pizza makes 16 slices. It’s so delicious, I generally allocate two (or three!) pieces per person per meal. To double, simply repeat the process at the same time using another sheet pan to bake the crust.
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1sliceCalories: 234kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 6gCholesterol: 13mgSodium: 496mgPotassium: 65mgFiber: 1gSugar: 4gVitamin A: 1218IUVitamin C: 8mgCalcium: 59mgIron: 1mg

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