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Cold Veggie Pizza

Cold veggie pizza is a great dish to serve as an appetizer, snack, or even a light lunch. An easy recipe to make, the crust is baked from refrigerated crescent dough. After covering the crust with ranch-flavored cream cheese, a variety of vegetables and shredded cheese are added as toppings. Customize this recipe by using different types of veggies.

Recipe Servings: 16

Prep Time
20 minutes
+ 1 hour 30 minutes resting
Cook Time
12 minutes
Total Time
2 hours 2 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • Nonstick cooking spray, as needed to grease baking sheet
  • 2 packages (8 oz each) refrigerated crescent rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 packet (1 oz) dry ranch dip mix
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 cup carrots, chopped or shredded
  • 1 cup shredded cheddar cheese
  • ¼ cup red bell pepper, chopped
  • ¼ cup yellow bell pepper, chopped

Directions

  1. Preheat the oven to 375°F. Grease an 11 x 17-inch baking sheet using nonstick cooking spray.
  2. Unroll the crescent roll dough and arrange it into a rectangle on the baking sheet, pressing the seams together to form a crust.
  3. Bake the crust according to the package instructions, about 12–15 minutes or until golden-brown.
  4. Remove the crust from the oven and let it cool completely, at least 30 minutes.
  5. Combine the cream cheese, mayonnaise, and ranch dip mix in a medium bowl. Chill the mixture in the refrigerator to blend the flavors while the crust cools.
  6. Spread the cream cheese mixture evenly over the cooled crust.
  7. Sprinkle the vegetables over the cream cheese.
  8. Sprinkle the cheese over the vegetables.
  9. Cover the pizza with plastic wrap and chill it in the refrigerator for at least 60 minutes before slicing to serve.

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