Valentina's Corner
The easy cold veggie pizza is the perfect appetizer recipe! Crispy yet soft crescent roll dough topped with a creamy ranch spread and then loaded with fresh crunchy veggies.
This veggie pizza is the perfect recipe to serve as an appetizer for parties and brunch.
Just like our fried shrimp and the baked wings, this cold pizza is such a crowd pleaser.
COLD VEGGIE PIZZA-
Crispy and soft crescent dough baked and cooled then topped with a creamy ranch and creamy cheese spread and loaded with fresh veggies. This is the best cold pizza recipe.
WHAT YOU NEED-
This recipe is not only delicious but it’s so easy and quick to make!
- CRUST– For the crust all you need is crescent roll dough.
- SPREAD– The spread calls for cream cheese, sour cream, Ranch powder and garlic powder.
- VEGGIES– Your favorite veggies. You want to use raw and fresh veggies.
Veggie pizza toppings-
- Veggies: We use broccoli, cucumber, tomato, carrot, onion, and red pepper. But you can also add olives, radishes, or cauliflower. Just about any veggie will work.
- Cheese: Shredded cheese can be added to the pizza. Four cheese, Colby Jack or Mild Cheddar will all work great.
- Herbs: You can add cilantro, parsley, or green onion over the veggies.
HOW TO MAKE HOMEMADE COLD VEGGIE PIZZA-
We not only love how good this pizza is but how easy it is to make this recipe!
- PREPARE CRUST– Roll out the crescent roll dough and form a rectangle in the 21”x15” baking sheet. Bake the crust and allow it to completely cool.
- MAKE CREAMY SPREAD– In a bowl, combine the cream cheese, sour cream, Ranch powder, and garlic powder.
- PREPARE VEGGIES– Cube, shred or chop your desired veggies for the toppings.
- ASSEMBLE PIZZA– Spread the creamy spread over the cooled crust and then top with the cut vegetables.
Make-ahead:
This recipe is great to prepare ahead of time! When I am planning on making this for a party I will prepare it ahead of time for less hassle on the day of the party. What you need to do:
- Prepare the crust and wrap tightly and leave it at room temp. You can make it a day ahead.
- Make the cheese spread and store in the fridge.
- Chop up the veggies and store in the fridge so they stay cold and crunchy.
- Right before party time, just assemble the pizza and serve!
FREQUENTLY ASKED QUESTIONS-
This veggie pizza can last up to 2-3 days if wrapped tightly and stored in the refrigerator.
You do not have to use the vegetables we use, you can change them to your favorite veggies!
You can use 1 packet for this recipe, or if you get your Ranch powder in bulk then 2 Tbsps.
We do not recommend freezing this pizza.
Yes, you can easily substitute for 2 Pillsbury crescent dough sheets.
Veggie Pizza Recipe
Ingredients
- 16 oz Pillsbury Original Crescent Rolls 2 cans, 8 oz each
- 8 oz cream cheese room temp
- 1/3 cup sour cream
- 2 Tbsp Ranch powder
- ¼ tsp garlic powder
- 1/2 cup small broccoli florets
- 1/2 cup cucumber cubed
- 1/2 cup tomatoes diced
- 1 large carrot shredded
- 1/4 cup red onion chopped
- 1/2 cup red pepper cubed
Instructions
- Preheat the oven to 375°F and line an 21”x15” baking sheet with parchment paper.
- Unroll both cans of the crescent rolls dough and shape into a large rectangle, seel and pinch the triangles. Create a crust along the edges with the dough and press any seams together with your fingertips.
- Bake the pizza crust at 375°F for about 15-17 minutes or until golden brown. Completely cool the pizza dough.
- Meanwhile beat the cream cheese with sour cream, ranch, and garlic powder. Keep chilled until the crust is cooled. Cut and prepare the vegetables into small, bite-sized pieces.
- Once the crust is cooled spread the cream cheese mixture over the crust, spreading evenly along the entire crust.
- Arrange the cut vegetables evenly over the cream cheese as you would with any pizza toppings.
- Garnish with fresh greens (optional), cut into triangles or rectangles and enjoy.