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+ servings

Veggie Pizza Recipe

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings
Author: Valentina's Corner


  • 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


  • 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.