Veggie Pizza
User Reviews
5
Veggie Pizza
Description
The Veggie Pizza starts with crescent roll dough baked to a golden crisp crust, providing a light and flaky base. Once cooled, a mix of softened cream cheese, mayonnaise, and ranch dressing mix is spread over the crust, creating a tangy, creamy layer that contrasts with the crust’s texture.
Raw chopped vegetables including broccoli, cauliflower, carrots, and optional additions such as bell pepper, black olives, scallions, or tomatoes are sprinkled on top along with shredded cheddar cheese. This combination delivers fresh crunch and mild creaminess from the cheese.
Chilling before slicing allows the layers to set firm for easier serving. This pizza is served cold or room temperature and makes a practical party appetizer or snack because of its easy preparation and make-ahead capacity. It yields about 16 slices, with recommended serving portions around two or three slices per person.
Leftovers should be stored covered in the refrigerator and consumed within four days to maintain freshness.
Ingredients
- 2 packages crescent rolls (see note 1)
- 2 (8 ounce) packages cream cheese softened
- 1 cup mayonnaise (see note 2)
- 1 (1 ounce) packet Ranch dressing mix (see note 3)
- 1 cup broccoli chopped (see note 4)
- 1 cup cauliflower chopped
- 1 cup carrot chopped or shredded
- 1 cup cheddar cheese shredded
- 1/4 cup each vegetable such as bell pepper, black olives, scallions, or tomatoes (see note 4, additional, chopped
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.
Notes
- Crescent roll dough is the easiest crust option; homemade dough or pizzeria dough may substitute.
- Mayonnaise can be substituted with sour cream or plain Greek yogurt for the creamy topping.
- Use store-bought ranch dressing mix or make your own with dried herbs and spices for the seasoning.
- Vegetables can be varied or sourced from the salad bar to taste.
- This recipe yields 16 slices, typically serving 5 to 8 people depending on appetite.
- Store any leftover pizza covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 234kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 496mg | 21% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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