This easy veggie pizza is made on a flaky crescent roll crust with a delicious creamy sauce and veggies on top. This recipe is a go-to appetizer for any gathering!
Other pizza recipes we can’t get enough of include this healthy pizza, pesto pizza and crescent roll pizza!
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Cold Pizza Appetizer
I have a great recipe to share today that’s sure to elevate your pizza game – veggie pizza made with a crescent roll crust!
If you’ve been here before, you know that I love pizza recipes and this one is perfect to serve along with other appetizers at your next gathering!
Why This Recipe Works
- Flaky crust: The crescent roll sheets create a golden-brown, flaky crust that serves as the perfect canvas for our veggie masterpiece.
- Veggie overload: This cold veggie pizza is a fun way to enjoy a colorful array of veggies.
- Easy peasy: It’s incredibly easy to make, making it perfect for both beginners and seasoned home cooks.
Veggie Pizza Recipe Ingredients
Let’s break down the star players in this veggie pizza appetizer:
Find the full printable recipe with specific measurements below.
- Crescent roll sheets: These form the flaky foundation of our pizza. If you can’t find the sheets, regular crescent dough will do the trick. Just press seams together, and you’re good to go.
- The sauce: A blend of softened cream cheese, sour cream, ranch seasoning, and a hint of garlic salt creates a luscious and tangy sauce.
- Veggies: From julienned carrots, cherry tomatoes, black olives, and broccoli to cauliflower and red peppers the veggie lineup is fresh and colorful.
- Cheese: What’s a pizza without cheese? Sprinkle shredded cheddar generously over the top.
- Optional toppings: Sliced green onions, thinly sliced radishes, and fresh dill.
Substitutions and Variations
Feel free to mix and match these topping ideas to suit your taste preferences. Remember, the key is to balance flavors, colors, and textures!
- Artichoke hearts
- Mushrooms
- Spinach leaves
- Arugula
- Red onion rings
- Sun-dried tomatoes
- Jalapeño slices
- Fresh basil leaves
- Red pepper flakes
- Pesto swirls
How to Make Veggie Pizza
This pizza tastes even better if you give it a chance to chill in the fridge to let the flavors of the sauce develop. Remember to take this extra chilling time into account when you’re making it.
- Preheat and roll: Fire up your oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent roll sheets onto the sheet and press them down. Bake the pizza dough until golden brown.
- Add the pizza sauce: While the crust is baking, whip up the sauce of softened cream cheese, sour cream, ranch seasoning, and garlic salt. Once the pizza crust is cool, slather on the creamy sauce. Pop it in the fridge for 20-30 minutes to let the flavors mingle.
- Top with veggies: Now comes the fun part—arrange your rainbow of veggies on top. Sprinkle on the cheese and any extra toppings you fancy.
- Chill and serve: Stick your masterpiece back in the fridge until you’re ready to serve. When the time comes, cut it into 16 squares and watch it disappear!
Expert Tips
- Can’t find crescent roll sheets? No problem! Seamlessly press regular crescent dough together for a flawless crust.
- Out of sour cream? No worries—swap it for mayo or Greek yogurt for a different twist on the sauce.
- Turn pizza night into a fun family activity. Let the kids choose their favorite veggies and participate in the assembly process.
Recipe FAQs
I usually serve this cold veggie pizza as an appetizer, but that’s not your only option! Serve it up as the centerpiece of a fruit and veggie platter, incorporate it into a charcuterie board, or serve it up alongside some veggie cups for a cute and portable party snack.
Absolutely! While the recipe suggests shredded cheddar, you can get creative with your cheese choices. Mozzarella cheese, feta, or a blend of your favorites can add a unique twist to your pizza.
Yes, you can easily scale up this recipe to feed a crowd. Consider making multiple pizzas or doubling the ingredients and using a larger baking sheet.
Absolutely! This pizza benefits from some chill time in the fridge, making it a fantastic make-ahead option for parties or gatherings.
To prevent a soggy crust, make sure it’s fully baked and cooled before adding the toppings.
This pizza is always best on the day it’s made but you can store leftover pizza in an airtight container in the refrigerator for up to 3 days.
More crowd-pleasing appetizers I love to serve include Lil Smokies recipe, crockpot grape jelly & BBQ meatballs and these deviled eggs.
More Appetizers to Try
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Veggie Pizza
Video
Ingredients
- 2 (8 ounce) package crescent roll sheets , see note
- 1 (8 ounce) package of cream cheese , softened
- ¾ cup sour cream
- 1 ounce packet ranch seasoning
- ¼ teaspoon garlic salt
Toppings
- ½ cup julienned carrots
- 1 cup broccoli , chopped into small pieces
- 1 cup cauliflower , chopped into small pieces
- 1 cup cherry tomatoes , halved or quartered
- 1 red bell pepper , finely chopped
- ¾ cup shredded cheddar cheese , more if desired
- ¼ cup sliced olives
- sliced green onions
Optional toppings: sliced green onions, thinly sliced radishes, fresh dill
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and press it onto a baking sheet or pizza pan. Bake 10 minutes or until golden brown. Allow it to cool completely. You can place in the fridge to cool it down faster.
- While the crust is baking mix together the cream cheese, sour cream, ranch seasoning and garlic salt in a bowl. Adjust seasoning to taste. Spread across cooled crust. Refrigerate 20-30 minutes to allow flavors to combine.
- Arrange the vegetables evenly over top. Sprinkle cheese over top and any other desired toppings. Refrigerate until ready to serve. Cut chilled pizza into 16 squares.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Appetizers, Christmas, Nut-Free, Super Bowl, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This a favorite but makes a lot for 2 people so I only take it to larger gatherings. Can I simply cut the recipe in half with the same wonderful results?
Hi Marge! Yes, you can :)
Love to make this for potlucks! So yummy and fun to eat.
I remember tasting something similar at a Pampered Chef demo years ago and I absolutely loved it. Such a great way to eat more raw veggies! So glad I found your recipe.
These Crescent Roll Ranch Pinwheels are a hit! Quick and delicious, the combination of creamy cream cheese, sour cream, and ranch seasoning is so good.