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.