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This crescent roll veggie pizza starts with a flaky crescent crust, a creamy, savory spread, and loads of fresh, crunchy veggies on top.
Holly’s Recipe Highlights
- Flavor: Cool and creamy with herby dill and garlic notes balanced by the fresh crunch of colorful raw vegetables.
- Prep Note: Let the crust cool completely so the cream cheese mixture stays smooth and spreadable.
- Time-Saving Tip: Chop the veggies and mix the spread while the crust bakes and cools.
- Serving Suggestions: Serve veggie pizza chilled and cut into squares for parties, potlucks, or as a light lunch alongside soup or salad.
Ingredient Tips for Veggie Pizza
- Crescent Rolls: Crescent rolls make the perfect, flaky crust. You can also use homemade pizza dough and freeze the extra unbaked dough for future pizzas.
- Seasoned Cream Cheese: Full-fat softened cream cheese and sour cream deliver the best flavor, but you can use low or no-fat versions. Bump up the pizza flavor and stir in some red pepper flakes for a spicy kick. Try a DIY Italian seasoning blend or a tangy ranch mix to add extra flavor to the cream cheese base.
- Vegetables: Broccoli, cucumber, bell peppers, carrots, and diced tomatoes are superfoods loaded with color, flavor, texture, and nutrition.
- Variations: Feel free to mix and match ingredients like freshly chopped spinach or kale, sliced red onions or radishes, sliced mushrooms, sliced black olives, pepperoncini, or jalapenos. If adding delicate greens, like arugula, be sure to add them after baking for the best flavor!
Storing to Savor Later
Keep leftover veggie pizza in a single layer in a covered container in the refrigerator for up to 3 days. Add fresh veggies or sprinkle with extra seasonings or parmesan cheese to refresh the flavors before serving. Freezing isn’t recommended due to the high dairy content.
Flavorful Veggie Favorites
Did you enjoy this Vegetable Pizza? Leave a comment and rating below.
Veggie Pizza
Equipment
Ingredients
- 2 refrigerated crescent rolls 8 count each
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup broccoli florets
- ½ cup diced cucumber
- ½ cup diced bell pepper
- ½ cup julienned carrots
- ½ cup diced tomato
Instructions
- Preheat the oven to 375°F.
- Unroll crescent dough and press into an ungreased 13×18-inch pan. Pinch the seams to seal and poke with a fork to avoid bubbles.
- Bake for 14 to 16 minutes or until golden brown. Remove from oven and cool completely.
- In a medium bowl, use a hand mixer to beat together cream cheese, sour cream, dill, garlic powder, and onion powder until smooth. Spread cream cheese mixture over the cooled crust.
- Top with broccoli, cucumber, bell pepper, carrot, and tomato, pressing lightly to adhere.
- Cover and refrigerate for at least 1 hour. Cut into squares and serve.
Notes
Pat vegetables dry with a paper towel to avoid excess moisture.
Use any type of fresh vegetables like zucchini, radishes, or green onions. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Pizza, Snack
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is a good recipe that I’ve made in the past. The equipment section calls for a 9×13 pan but recipe instructions call for 13 x 18. Which is correct? Thanks for all your great recipes.
You will want to use a large baking pan, we use a 13×18 Baking Pan.