Imagine a flaky, crispy crescent roll crust, a creamy herb cheese base, and lots of colorful fresh vegetables in every bite. In a world of heavy, rich appetizers, Veggie Pizza does exactly what it is supposed to do, deliciously, without making you too full for dinner.
And people LOVE it. They really do.
Most importantly, you don’t have to get all fancy about it. The store-bought crescent roll dough works wonderfully here (or make your own if you're crazy!). So does the ranch dressing packet you might already have in your pantry (or make your own homemade dry ranch mix if you're crazy!).
All you have to do is make this fresh vegetable appetizer, mingle a little bit, and have fun.
And maybe pour yourself a drink.
Making Veggie Pizza for a party with a giant guest list? Great! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What to grab at the store to make Veggie Pizza:
- Two cans of crescent roll dough.
- Two 8-ounce packages of cream cheese.
- Mayonnaise. (some cooks prefer sour cream instead)
- Packet of ranch dressing mix.
- Shredded cheddar cheese.
- Vegetables. Grab a mixture from the salad bar, or just buy: cauliflower, carrots, broccoli, tomatoes, black olives, scallions
How to make Veggie Pizza:
These instructions walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card.
- Preheat oven to 375 degrees, and line a large (at least 11” by 17”) baking sheet with foil or parchment paper.
- Next, unroll the crescent roll dough and form the triangles into rectangles to form a crust inside the baking sheet. Press the seams together with your fingertips.
- Bake the crust using the package instructions—usually about 12 to 15 minutes—until golden brown. Then remove from the oven and allow to cool completely before proceeding.
- While the crust is baking, make the herbed cream cheese. Mix together the cream cheese, mayonnaise, and dried salad dressing mix. Chill in the refrigerator until the crust is cool. Let all those herbs mingle together and get tasty!
- When you’re ready, spread a layer of the cream cheese over the cooled crust.
- Then arrange the veggies over that, from edge to edge. Next, sprinkle on the cheese. Voilà!
- Pop it back in the fridge and let it chill for an hour before cutting into pieces.
Making Veggie Pizza ahead of time:
You got this!
- Bake the crust up to a day ahead of time. Wrap it up and keep it out at room temperature.
- Make the cream cheese spread and store it in the refrigerator.
- Chop up your veggies and have them ready to go.
- When it’s time to party, tote them to your destination and top the pizza when you arrive. You don’t even need to ask the host for an oven. How great is that?
Other fantabulous Veggie Pizza combinations:
Any vegetable is pretty incredible on this pizza, but here are some other combos to light a spark or two for other delicious ideas. Be sure to cut the vegetables so they are bite-sized and are easier to eat. Finish with a dusting of shredded Parmesan cheese or some cracked pepper.
- 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
Veggie Pizza Recipe
Ingredients
- 2 packages crescent rolls
- 2 (8 ounce) packages cream cheese softened
- 1 cup mayonnaise
- 1 packet dry Ranch dressing mix
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped or shredded carrots
- 1 cup shredded cheddar cheese
- 1/4 cup each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives
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.
Video
Notes
- Bake the crust, cool completely, and cover with plastic wrap overnight.
- The cream cheese mixture can be made up to 1 day in advance.
- All vegetables can be prepped in advance too.
My family makes vegetable pizza all the time. We use the pre-made veggie dips, either dill or ranch. Fruit pizza is excellent too btw.
Can I use flatbread instead of crescent rolls.
Hi Glenda, yes. Brilliant. WAY easier, and probably better-tasting too. -Meggan
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I’m slightly confused with how to do the crust… Do you place the dough one on top of the other or bake each separately?
Hi Teagan, you bake the crusts separately but next to each other, pressed together if you want. NOT on top of each other. Depending on the size of your pan you can cut apart the crust to make it fit. You just want a single layer of dough all the way around the bottom. Does this make sense? Let me know if you need any other information or more help. Thank you!
I’m making this for a side dish for thanksgiving tomorrow. Is it ok to make it and add the cream cheese mix and veggies and just refrigerate it since I have to work early tomorrow and will not have time to make it befor thanksgiving dinner?
Can I freeze once veggie pizza appetizers are made
Hi Lisa, YES! The crust will soften a bit from the cream cheese, but I actually think it tastes better that way. It tastes like a more cohesive appetizer vs. crescent rolls with stuff on top. If that makes sense. And the veggies are strong, they will hold up just fine! I hope you love it. I’m so excited for everyone who is going to your Thanksgiving!
Great recipes !! I have made a few of these years ago I forgot about them…. thank you !!
Excuse my poor sentence there! I meant could we half the recipe to make a smaller serving?
Thanks L)
We are feeding a small group instead of making in a 9×13, could we have the recipe and do an 8×8?
Hi Allison! Your sentence is just fine. :) Yes, you can absolutely do an 8×8 and just use one tube of crescents. Just sort of roll it in to the bottom of the pan however it works for you. Or you can still use a giant baking sheet and just use 1 tube (you don’t have to use a smaller pan). I hope you love it! Thanks for your comment. :) Take care!
Hi Meggan! Thanks for accepting my subscription.I am not a foodie blogger just a fan of cooking styles. I got onto this site through Nagi Maehashi’s Recipe Tin Eats which is where I find most of you girls’ blogs – you all have great “taste” Althugh she is based in Australia (where I am actually) I like to get a semi-pro’s take on how to’s they are great best of future luck!
Hi Dee, welcome to my tiny corner of the Internet! Nagi is a great friend of mine, she visits me in Los Angeles occasionally and we spend the whole time just eating food. She’s lovely, and such a fantastic cook. She has a lot of experience in countries I’ve never been to, so if I need fabulous international flavors she’s my girl! Thanks so much for stopping by and becoming a subscriber, I hope you enjoy my tiny glimpse into America’s heartland. :)