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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.
Table of Contents
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
- 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.
- 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.)
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
Ingredients
- 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
- 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).
- 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 always is encouraged.
- 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.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Eager to try this, sounds amazing!
I hope you love it, Rebekah! Please let me know if you have any questions! – Meggan
Do you heat up the pizza after you put veggies and cheese on it so the cheese can melt?
Hi Amy, for this recipe the pizza is served chilled. I haven’t tried heating this up. Sorry! – Meggan
Healthy? Frozen crescent rolls ? Ranch dressing ? Mayo? How can that be?
Hello, thank you for your question. This recipe is just a template! Please feel free to adjust the ingredients to what you feel is best for yourself and your family. Take care! – Meggan
I have just one comment your recipe says cook time 55 minutes. Total prep time 1. Hour ten minutes. What. I missing. It doesn’t say anywhere to put it back into the oven after you e made the pizza. Where is the extra time cooking ? Thanks I’m stumped
Hi Maryann, I’m so sorry. The extra cooking time is chilling time but I didn’t have a way to change it from “cook time” to chilling time. So sorry about that. I’ll see if I can make the recipe card more clear. Thank you! -Meggan
Please confirm the amount of dry ranch dressing needed in this recipe. Thank you
Hi Sharon, it’s 1/4 cup homemade ranch dressing mix or 1 packet store-bought. Hope this helps! Take care! – Meggan
I do not have ranch dressing mix. Only havecranch dip mix??
Hi Barbie, you can use the dip mix. They are essentially the same, just they vary on what you would mix them with. – Meggan
Anyone use sour cream instead of mayonnaise?
Hi Kimberly, I haven’t tried this myself. I don’t see why not, however! Sounds delicious. – Meggan
I just finished making this for an evening snack supper by the fire. I remember an old Pampered Chef recipe that was similar. Glad I found this!
I brushed the crust with olive oil & garlic salt before baking. Turned out fabulous. Hope I still have enough left by the time my guest arrive😊
Hi Ashley, I’m so glad you loved this! 🙂 Take care! – Meggan
Used Penszey’s Buttermilk Salad Dressing Mix instead of something like Hidden Valley. It was awesome. I’m not a big veggie person so in a corner, I did cucumber on mine and even that was light and freshening for a summer dinner.
Sounds great Jen, so glad you liked it! – Meggan
I made this and it was absolutely delicious! Thanks for sharing👍🏼 Even my picky eater son who I made it for his family liked it, said I could eat that all the time it was so good.👏🏼
Thanks Maria! So glad you all enjoyed. – Meggan
Recipe didn’t give how much of ingredients to use ,how muchMayonnaise how much cheese and so on I guess you have to wing it
Hi Nancy, if you scroll down to the recipe card all of the quantities are listed there. – Meggan
I’ve made this years ago. So good. A great thing to take camping. Bake crust at home. Cover with foil, mix up Mayo/ranch topping & put in your ice chest or camper frig, chop up veggies & put them in a zip lock bag. When ready to serve put it together.
Going camping. How many days can I keep crust before putting this together?
This was made at our Bible study tonight. It was a huge hit. I asked for the recipe and we all took some home. So good with the ranch packet seasoning.
So glad you all liked it Joan, thanks! – Meggan
I’ve been making this for many years. Everyone loves it
I use broccoli slaw. Makes it super easy
Sounds delicious Barbara, so glad everyone enjoyed! – Meggan
I did not care for the ranch in this st all & neither did others at our gathering.
I did not care for the ranch dressing in it. Others also didn’t care for it when taken to get together.
Hi Janet, I’m so sorry you didn’t care for the ranch dressing mix. One of my favorite things about pizza is that is it so flexible, you can make it your own and leave it out next time, or substitute it for a different dip you like! Take care – Meggan
Strange! This is the first time in the many years of making this recipe that I’ve heard of someone not liking it. Ranch tastes wonderful with veggies.. However I’ve seen some recipes call for dill and garlic instead of ranch.
I love this recipe especially since my daughter is a vegetarian. I follow as written except I do add a teaspoon of dried dill. One other thing I do is cut the dough into squares (using a pizza cutter) after I add the cream cheese mixture but before I add the veggies….much easier to cut that way. Last but not least Pillsbury makes crescent roll sheets now (without the perforations) so that makes the crust easier as well!
Wonderful. Thank you
My family makes vegetable pizza all the time. We use the pre-made veggie dips, either dill or ranch. Fruit pizza is excellent too btw.
Can I use flatbread instead of crescent rolls.
Hi Glenda, yes. Brilliant. WAY easier, and probably better-tasting too. -Meggan
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I’m slightly confused with how to do the crust… Do you place the dough one on top of the other or bake each separately?
Hi Teagan, you bake the crusts separately but next to each other, pressed together if you want. NOT on top of each other. Depending on the size of your pan you can cut apart the crust to make it fit. You just want a single layer of dough all the way around the bottom. Does this make sense? Let me know if you need any other information or more help. Thank you!
I’m making this for a side dish for thanksgiving tomorrow. Is it ok to make it and add the cream cheese mix and veggies and just refrigerate it since I have to work early tomorrow and will not have time to make it befor thanksgiving dinner?
Hi Lisa, YES! The crust will soften a bit from the cream cheese, but I actually think it tastes better that way. It tastes like a more cohesive appetizer vs. crescent rolls with stuff on top. If that makes sense. And the veggies are strong, they will hold up just fine! I hope you love it. I’m so excited for everyone who is going to your Thanksgiving!
Can I freeze once veggie pizza appetizers are made
Great recipes !! I have made a few of these years ago I forgot about them…. thank you !!
Excuse my poor sentence there! I meant could we half the recipe to make a smaller serving?
Thanks L)
We are feeding a small group instead of making in a 9×13, could we have the recipe and do an 8×8?
Hi Allison! Your sentence is just fine. 🙂 Yes, you can absolutely do an 8×8 and just use one tube of crescents. Just sort of roll it in to the bottom of the pan however it works for you. Or you can still use a giant baking sheet and just use 1 tube (you don’t have to use a smaller pan). I hope you love it! Thanks for your comment. 🙂 Take care!
Hi Meggan! Thanks for accepting my subscription.I am not a foodie blogger just a fan of cooking styles. I got onto this site through Nagi Maehashi’s Recipe Tin Eats which is where I find most of you girls’ blogs – you all have great “taste” Althugh she is based in Australia (where I am actually) I like to get a semi-pro’s take on how to’s they are great best of future luck!
Hi Dee, welcome to my tiny corner of the Internet! Nagi is a great friend of mine, she visits me in Los Angeles occasionally and we spend the whole time just eating food. She’s lovely, and such a fantastic cook. She has a lot of experience in countries I’ve never been to, so if I need fabulous international flavors she’s my girl! Thanks so much for stopping by and becoming a subscriber, I hope you enjoy my tiny glimpse into America’s heartland. 🙂