Veggie Pizza

Veggie Pizza is the ultimate party food: Always a hit, never any leftovers! It’s also the tastiest way to eat vegetables, ever.

So here’s the thing about classic recipes such as Veggie Pizza: They really ought to be left alone.

Yes, I love using whole-food ingredients as much as the next person. I adore making everything from scratch. There was even a time where I made this recipe using puff pastry because it seemed like a better idea…. but you know what?

It’s wasn’t. It’s not.

Vegetable Pizza - a photo of carrots, cauliflower and broccoli on multiple bread slices on a dark background - click a photo for full written recipe

You were meant to make Veggie Pizza with crescent rolls, not puff pastry. You were meant to make Veggie Pizza with dry ranch dressing mix, not fresh herbs.

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Do not try to dress this Veggie Pizza recipe up in fancy pants and think it’s going to be better. Nothing beats the classic version.

Crescent Rolls

In the event that you just cannot handle Veggie Pizza with exploding-can crescent rolls, I recommend you substitute my homemade crescent rolls. And if that’s too much work, store-bought puff pastry definitely fits the bill here, too. I’ve tried it. It’s great! The flakiness just makes eating the vegetable pizza a little messier.

Vegetable Pizza - a photo of five crescent rolls on a yellow plate covered with a white napkin - click a photo for full written recipe

Cream Cheese Blend

No need to pay for over-priced Hidden Valley Ranch packets anymore! My homemade ranch dressing mix recipe tastes even better on this Veggie Pizza appetizer and is super easy to make. Store-bought packets are fine, too.

A photo of Homemade Ranch Dressing Mix in a blue bowl on a marble counter top.

Top it Off!

As for the Veggie Pizza toppings, that’s where your fun and creativity comes in.  I love a classic combination of broccoli, cauliflower, and carrots plus one or two extras such as tomatoes, bell peppers, scallions, or black olives. And of course, shredded cheddar cheese. Use whatever knocks your socks off! It’s a vegetarian pizza that everyone will love.

Make it Ahead

One of my favorite features of this homemade Veggie Pizza recipe is how easily it can be made in advance. You can bake the crust a day in advance, mix up the cream cheese blend the night before, and even chop all your vegetables. Assemble everything an hour before your event, or if you’re traveling, transport the components separately and assemble at your destination..

Need something that tastes a lot like this but travels even more easily?  Try my recipe for Vegetable Tortilla Roll Ups.

Vegetable Pizza - a photo of five different bite sized appetizers on a round wooden background - click a photo for full written recipe

 

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“Appetizers” Pinterest board!

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A square photo of veggie pizza squares. Green broccoli, orange carrot and red bell peppers are visible on the square on top oof creamyt delicious cheese and a crescent roll crust.
5 from 4 votes
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Veggie Pizza

Veggie Pizza is the ultimate party food: Always a hit, never any leftovers! It's also the tastiest way to eat vegetables, ever.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 16 servings
Calories 244 kcal

Ingredients

  • 2 packages refrigerated crescent rolls
  • 2 (8 ounce) packages cream cheese softened
  • 1 cup mayonnaise
  • 1 packet dry Ranch dressing mix or make it from scratch
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped or shredded carrots
  • 1 cup shredded cheddar cheese
  • ¼ cup each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives

Instructions

  1. Preheat oven to 375ºF. 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 salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
  4. Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
  5. Chill at least one hour before slicing to serve.

Recipe Notes

To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.


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11 comments

  1. 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. :)

  2. 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!

  3. Excuse my poor sentence there! I meant could we half the recipe to make a smaller serving?

    Thanks L)

  4. Great recipes !! I have made a few of these years ago I forgot about them….  thank you !! 

  5. 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?

    • 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!

  6. 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!

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