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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!
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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.
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.
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
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 arrive😊
Hi Ashley, I’m so glad you loved this! :) Take care! – Meggan
Used Penszey’s Buttermilk Salad Dressing Mix instead of something like Hidden Valley. It was awesome. I’m 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 sharing👍🏼 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.👏🏼
Thanks Maria! So glad you all enjoyed. – Meggan
Recipe didn’t 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
I’ve 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
I’ve 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 didn’t 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!
Wonderful. Thank you
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?
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!
Can I freeze once veggie pizza appetizers are made
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. :)