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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. 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
- 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
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!
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Veggie Pizza
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. 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.
- 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
Iām the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.
I just finished making this for an evening snack supper by the fire. I remember an old Pampered Chef recipe that was similar. Glad I found this!
I brushed the crust with olive oil & garlic salt before baking. Turned out fabulous. Hope I still have enough left by the time my guest arriveš
Hi Ashley, I’m so glad you loved this! :) Take care! – Meggan
Used Penszeyās Buttermilk Salad Dressing Mix instead of something like Hidden Valley. It was awesome. Iām not a big veggie person so in a corner, I did cucumber on mine and even that was light and freshening for a summer dinner.
Sounds great Jen, so glad you liked it! – Meggan
I made this and it was absolutely delicious! Thanks for sharingšš¼ Even my picky eater son who I made it for his family liked it, said I could eat that all the time it was so good.šš¼
Thanks Maria! So glad you all enjoyed. – Meggan
Recipe didnāt give how much of ingredients to use ,how muchMayonnaise how much cheese and so on I guess you have to wing it
Hi Nancy, if you scroll down to the recipe card all of the quantities are listed there. – Meggan
Iāve made this years ago. So good. A great thing to take camping. Bake crust at home. Cover with foil, mix up Mayo/ranch topping & put in your ice chest or camper frig, chop up veggies & put them in a zip lock bag. When ready to serve put it together.
Going camping. How many days can I keep crust before putting this together?
This was made at our Bible study tonight. It was a huge hit. I asked for the recipe and we all took some home. So good with the ranch packet seasoning.
So glad you all liked it Joan, thanks! – Meggan
Iāve been making this for many years. Everyone loves it
I use broccoli slaw. Makes it super easy
Sounds delicious Barbara, so glad everyone enjoyed! – Meggan
I did not care for the ranch in this st all & neither did others at our gathering.
I did not care for the ranch dressing in it. Others also didnāt care for it when taken to get together.
Hi Janet, I’m so sorry you didn’t care for the ranch dressing mix. One of my favorite things about pizza is that is it so flexible, you can make it your own and leave it out next time, or substitute it for a different dip you like! Take care – Meggan
Strange! This is the first time in the many years of making this recipe that I’ve heard of someone not liking it. Ranch tastes wonderful with veggies.. However I’ve seen some recipes call for dill and garlic instead of ranch.
I love this recipe especially since my daughter is a vegetarian. I follow as written except I do add a teaspoon of dried dill. One other thing I do is cut the dough into squares (using a pizza cutter) after I add the cream cheese mixture but before I add the veggies….much easier to cut that way. Last but not least Pillsbury makes crescent roll sheets now (without the perforations) so that makes the crust easier as well!