Veggie Pizza

Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Spread an herby cream cheese mixture over a cooled crescent roll crust, then top with all your favorite raw veggies and shredded cheese.

Meggan’s notes

As a classically trained chef, I love to strip out fluff in recipes whenever I can. My original Veggie Pizza recipe, like so many others, used a packet of ranch dressing mix (the buttermilk-based herb powder) for the cream cheese layer, but I knew we could do better.

I’m not necessarily opposed to extraneous processed food ingredients, but they felt unnecessary here. I also dislike the artificial “cheesy” taste that a ranch packet brings, at least until the mix have a chance to blend and chill. I wanted my flavors to be simple and straightforward and, ideally, already in your pantry.

It turns out you only need 5 dried herbs to match that ranch flavor in a packet of mix: parsley, minced onion, garlic powder, onion powder, and dill. They’re all dried and shelf-stable, and they taste even better than the ranch thing. In fact, the cream cheese doesn’t even need “blending” time if you go this route; it tastes perfect as soon as you mix it up. I still recommend chilling the veggie pizza until serving time because it just tastes better cold, but if you don’t have time, you don’t have to worry.

Veggie Pizza 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.

• Crescent roll dough: Find this sold in tubes near the refrigerated cinnamon rolls and biscuits at the grocery store. If you’re feeling ambitious, make Homemade Crescent Roll dough. After portioning the dough into four balls as directed in the recipe, roll out one ball for this veggie pizza (equivalent to one tube of dough from the store).
• Cream cheese and mayonnaise: Flavor this creamy dip base with dried herbs like parsley, dill, onion, and garlic.
• Ranch dressing mix: To substitute store-bought ranch dressing mix, use ½ of the packet (about ½ ounce) or double the vegetable pizza recipe and use the whole packet.
• Vegetables: Classic veggie pizza favors broccoli and cauliflower with smaller portions of other chopped or sliced vegetables on top, including carrots, tomatoes, bell peppers, scallions, and black olives. Aim for at least 2 cups total; adding more than that is always encouraged.

How to make Vegetable Pizza

1. Adjust an oven rack to the middle position and preheat oven to 375 degrees. Set a piece of parchment paper or aluminum foil on a flat surface. Unroll crescent roll triangles onto the parchment and form into an 8-inch by 12-inch rectangle. Flatten gently with a rolling pin to press the seams together, then slide the parchment with the crust onto a baking sheet.

2. Bake the crust according to the package instructions, about 8 to 12 minutes or until golden brown, rotating the baking sheet halfway through baking time. Remove from oven and cool completely, at least 30 minutes.

3. Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion. Chill in refrigerator to blend flavors while crust cools.

4. Spread the cream cheese mixture in an even layer over the cooled crust.

5. Top with broccoli, cauliflower, and additional vegetables. Sprinkle with cheese.

6. Cut into 24 squares and chill until serving time. (I save the parchment paper I used to bake the crescent roll crust and use it to separate layers of veggie pizza slices in an airtight container in the refrigerator.)

Veggie Pizza Recipe tips and variations

• Yield: This Veggie Pizza makes 24 (2-inch by 2-inch) slices. This assumes you roll your dough into an 8-inch by 12-inch rectangle and make 4 slices on the short side of the pizza and 6 slices on the long side of the pizza.
• Ranch cream cheese: The base cream cheese mixture makes an excellent dip for fresh veggies or to spread on bagels.
• Veggie pizza toppings: 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, scallions, and shredded mozzarella
  • Pesto, leftover chicken, artichoke hearts, fresh basil leaves, and mozzarella cheese
  • Chopped cherry tomatoes, crumbled bacon, cheddar cheese, and red onions
  • Chopped cucumbers, cherry tomatoes, sliced garlic, and crumbled feta cheese
  • Tricolor peppers, carrots, and green onions with tomato sauce
  • Spinach, artichokes, and mushrooms with a pinch of red pepper flakes
  • Prosciutto, arugula, and Parmesan cheese with fresh herbs for garnish

How to store this Veggie Pizza Recipe

Store leftover veggie pizza in an airtight container in the refrigerator for up to 4 days.

Can I make Veggie Pizza ahead of time?

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.

How to freeze Vegetable Pizza

For a freezer-friendly version, try my Veggie Tortilla Roll Ups.

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Veggie Pizza

By Meggan Hill

Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Spread an herby cream cheese mixture over a cooled crescent roll crust, then top with all your favorite raw veggies and shredded cheese.

Cook Time 15 minutes mins

Cooling time 30 minutes mins

Total Time 45 minutes mins

Servings 24 slices (2″ x 2″ each)

Course Appetizer

Cuisine American

Calories 97

5 from 281 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (8-ounce) tube refrigerated crescent roll dough (see note 1)
• ▢ 1 (8-ounce) package cream cheese softened
• ▢ 1/2 cup mayonnaise
• ▢ 1 teaspoon dried parsley (see note 2)
• ▢ 1/2 teaspoon dried dill weed
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon dried minced onion
• ▢ 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, and scallions
• ▢ 1 cup shredded cheddar cheese

Instructions 

• Adjust an oven rack to the middle position and preheat oven to 375 degrees. Set a piece of parchment paper or aluminum foil on a flat surface.
• Unroll crescent roll triangles on to the parchment and form into an 8-inch by 12-inch rectangle. Flatten gently with a rolling pin to press the seams together, then slide the parchment with the crust on to a baking sheet.
• Bake the crust according to the package instructions, about 8 to 12 minutes or until golden brown, rotating the baking sheet halfway through baking time. Remove from oven and cool completely, at least 30 minutes.
• Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion. Chill in refrigerator to blend flavors while crust cools.
• Spread the cream cheese mixture in an even layer over the cooled crust. Top with broccoli, cauliflower, and additional vegetables. Sprinkle with cheese.
• Cut into 24 squares and chill until serving time. (I save the parchment paper I used to bake the crescent roll crust and use it to separate layers of veggie pizza slices in an airtight container in the refrigerator.)

Recipe Video

Notes

1. Crescent roll dough: Find this sold in tubes near the refrigerated cinnamon rolls and biscuits at the grocery store. If you’re feeling ambitious, make Homemade Crescent Roll dough. After portioning the dough into four balls as directed in the recipe, roll out one ball for this veggie pizza (equivalent to one tube of dough from the store).
2. Ranch dressing mix: To substitute store-bought ranch dressing mix, use ½ of the packet (about ½ ounce) or double the vegetable pizza recipe and use the whole packet.
3. Vegetables: Classic veggie pizza favors broccoli and cauliflower with smaller portions of other chopped or sliced vegetables on top including carrots, tomatoes, bell peppers, scallions, and black olives. Aim for at least 2 cups total; adding more than that always is encouraged.
4. Yield: This Veggie Pizza makes 24 (2-inch by 2-inch) slices. This assumes you roll your dough into an 8-inch by 12-inch rectangle and make 4 slices on the short side of the pizza and 6 slices on the long side of the pizza.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 sliceCalories: 97kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 8mgSodium: 204mgPotassium: 58mgFiber: 0.2gSugar: 2gVitamin A: 102IUVitamin C: 7mgCalcium: 71mgIron: 0.2mg

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