Veggie Pizza

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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.

A veggie pizza on a wooden cutting board.


 

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 Vegetable Pizza recipe is built on a foundation of crescent roll “crust” instead of traditional pizza dough. 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 cold veggie pizza recipe over the top, though.

Recipe ingredients

Labeled ingredients for veggie pizza.

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

  1. Preheat oven to 375 degrees. Line an 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange them into rectangles to form a crust, pressing the seams together.
Unbaked crescent roll dough on a baking sheet.
  1. 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.
Crescent roll dough baked on a baking sheet.
  1. Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Chill in refrigerator to blend flavors while crust cools.
Cream cheese mixture in a clear bowl.
  1. Spread the cream cheese mixture over the cooled crust.
A baked sheet of crescent roll crust topped with veggie pizza dressing on a baking sheet.
  1. Layer with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using. Chill before cutting into squares.
A completed veggie pizza on a baking sheet.

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 leftover pizza in an airtight container 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.
  • Veggie Pizza Dip: I’m not going to lie – the base cream cheese mixture makes an excellent dip with fresh veggies! It’s a little thick, but I love the combination of tangy cream cheese with ranch flavor.
  • Homemade crust: Instead of homemade pizza dough, my favorite base for Veggie Pizza is Homemade Crescent Rolls. They bake up sweet and buttery without all the extra fillers and preservatives.
  • Vegan pizza recipe: To power this recipe with plants, stir vegan ranch dressing into vegan cream cheese. Most store-bought crescent rolls are naturally vegan, but just read the labels to make sure. Top with your favorite pizza sauce, vegan cheese, and all the veggies!
  • Veggie pizza toppings: 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 and shredded mozzarella
    • Pesto, leftover chicken, artichoke hearts, fresh basil leaves, and mozzarella cheese
    • Chopped cherry tomatoes, crumbled bacon, cheddar cheese, and red onions
    • Chopped cucumbers, cherry tomatoes, sliced garlic, and crumbled feta cheese
    • Tricolor peppers, carrots, and green onions with tomato sauce
    • Spinach, artichokes, and mushrooms with a pinch of red pepper flakes
    • Prosciutto, arugula, and Parmesan cheese with fresh herbs for garnish
Three squares of veggie pizza on three gray plates.

Frequently Asked Questions

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!

How do you make a vegetarian pizza recipe?

This Veggie Pizza is already naturally vegetarian. No substitutions needed!

More classic Midwest snacks

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A veggie pizza cut into squares.

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.
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 30 minutes
Total Time 1 hour
Servings 16 slices
Course Appetizer
Cuisine American
Calories 234
5 from 226 votes

Equipment

  • Pizza Cutter (this ergonomic one makes for easy slicing)

Ingredients 

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. 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: 1 sliceCalories: 234kcalCarbohydrates: 14gProtein: 3gFat: 19gSaturated Fat: 6gCholesterol: 13mgSodium: 496mgPotassium: 65mgFiber: 1gSugar: 4gVitamin A: 1218IUVitamin C: 8mgCalcium: 59mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

    1. Hi Amy, for this recipe the pizza is served chilled. I haven’t tried heating this up. Sorry! – Meggan

    1. 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

  1. 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 stumped5 stars

    1. 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

    1. Hi Sharon, it’s 1/4 cup homemade ranch dressing mix or 1 packet store-bought. Hope this helps! Take care! – Meggan

    1. Hi Barbie, you can use the dip mix. They are essentially the same, just they vary on what you would mix them with. – Meggan

    1. Hi Kimberly, I haven’t tried this myself. I don’t see why not, however! Sounds delicious. – Meggan

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