4.7 from 216 votes
Cold Veggie Pizza
Cold Veggie Pizza starts with a baked crescent dough crust topped with a seasoned cream cheese and sour cream spread. Layered with shredded cheddar, carrots, chopped broccoli, bell peppers, and optional green onions, this no-cook topping pizza offers a fresh, creamy, and crunchy combination served chilled. The crust provides a sturdy base with a golden, slightly crisped edge.
Prep Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Servings:
20
Servings
Calories:
172 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Servings
Amount Per Serving
Calories 172
% 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.