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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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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. 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
- 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 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
Recipe FAQs
What is on a typical veggie pizza?
When it comes to the cold appetizer version of veggie pizza, they always seem to include broccoli, cauliflower, carrots, and cheese. Beyond that, the sky’s the limit!
More classic Midwest snacks
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Deviled Eggs
Appetizer Recipes
2-Ingredient Barbecue Little Smokies
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Crockpot Meatballs with Grape Jelly Sauce
Appetizer Recipes
Mexican Tortilla Roll Ups
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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.
Equipment
- Pizza Cutter (this ergonomic one makes for easy slicing)
Ingredients
- 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
- 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. 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.
- 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.
Nutrition
Serving: 1sliceCalories: 234kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 6gCholesterol: 13mgSodium: 496mgPotassium: 65mgFiber: 1gSugar: 4gVitamin A: 1218IUVitamin C: 8mgCalcium: 59mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Healthy? Frozen crescent rolls ? Ranch dressing ? Mayo? How can that be?
Hello, thank you for your question. This recipe is just a template! Please feel free to adjust the ingredients to what you feel is best for yourself and your family. Take care! – Meggan
I have just one comment your recipe says cook time 55 minutes. Total prep time 1. Hour ten minutes. What. I missing. It doesn’t say anywhere to put it back into the oven after you e made the pizza. Where is the extra time cooking ? Thanks I’m stumped
Hi Maryann, I’m so sorry. The extra cooking time is chilling time but I didn’t have a way to change it from “cook time” to chilling time. So sorry about that. I’ll see if I can make the recipe card more clear. Thank you! -Meggan
Please confirm the amount of dry ranch dressing needed in this recipe. Thank you
Hi Sharon, it’s 1/4 cup homemade ranch dressing mix or 1 packet store-bought. Hope this helps! Take care! – Meggan
I do not have ranch dressing mix. Only havecranch dip mix??
Hi Barbie, you can use the dip mix. They are essentially the same, just they vary on what you would mix them with. – Meggan
Anyone use sour cream instead of mayonnaise?
Hi Kimberly, I haven’t tried this myself. I don’t see why not, however! Sounds delicious. – Meggan