Cold Veggie Pizza
User Reviews
4.7
Cold Veggie Pizza
Description
This recipe features crescent dough pressed and baked into a firm, golden crust that cools before toppings. The topping is a spread of softened cream cheese blended with sour cream and flavored with garlic powder, onion powder, dill, salt, and black pepper to create a tangy, herbed base. This spread covers the cooled crust evenly, leaving an edge free for a traditional pizza crust look.
Vegetables—including shredded carrots, chopped broccoli, bell peppers, and shredded cheddar cheese—combine to provide varied textures and mild sweetness, balanced by the creamy topping. Optional green onion garnishes add a fresh note. The pizza is sliced into rectangular pieces and served cold, making it suitable for gatherings or as a refreshing appetizer.
Customizations may include using flavored cream cheese or premade ranch seasoning to adjust seasoning intensity. It is advised to avoid watery vegetables like cucumbers, which can cause sogginess, while substitutions with other crunchy vegetables are possible according to preference. The recipe emphasizes assembling the pizza only after the crust has fully cooled to preserve texture.
Ingredients
For The Crust
- 16 ounces crescent dough two sheets, or pinch together two tubes of regular crescent dough
For The Spread
- 8 ounces cream cheese softened
- 1 cup sour cream
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon dill dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Veggies & Toppings
- 1 cup cheddar cheese shredded
- 2 large carrot shredded
- 1 cup broccoli chopped small
- 1 cup bell pepper chopped small, about two peppers
- 2 green onions Optional- green tops, chopped finely as garnish
Instructions
For The Crust
- Preheat the oven to 375. Lightly oil a rimmed baking pan or line with parchment paper.
- Lay the crescent dough on the pan, overlapping the sheets. Pinch and press the dough together to seal the seams to make one large sheet, folding any extra dough down around the edges.
- Place the dough on the pan into the oven. Bake for 13-15 minutes or until lightly brown. Let the pan and dough cool completely to the touch before adding toppings.
For The Spread
- In a medium sized bowl stir together softened cream cheese and sour cream until smooth. Add the garlic powder, onion powder, dill, salt and pepper. Mix until thoroughly combined.
- Spread the cream cheese mixture over the cooled crust, leaving a thin space for a crust along the edge
For The Veggies & Toppings
- Sprinkle the cheddar cheese and shredded carrot across the cream cheese mixture.
- Add the finely chopped broccoli and bell pepper evenly to the pizza. Top with green onions. Slice into rectangles and enjoy!
Notes
- Flavored cream cheese can substitute plain cream cheese; adjust seasoning accordingly.
- Premade ranch seasoning may replace the garlic, onion, and dill spices for convenience.
- Avoid watery vegetables like cucumbers to prevent a soggy crust.
- Customize the vegetable toppings by using crisp, low-moisture vegetables for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 319mg | 13% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 14mg | 16% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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