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.
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.
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.