This cold Veggie Pizza has a buttery crescent roll crust and is topped with a ranch cream cheese spread, cheddar cheese, and fresh veggies!
I first had this cold appetizer at a cookie exchange party last year. I’m not going to lie, I had more than my fair share of pieces. I was really pleasantly surprised how much I adored this veggie pizza!
My secret to making a successful cold veggie pizza? Season the veggies!
This veggie pizza can be served at room temperature, but is also great cold! Save yourself an extra 60 minutes for chill time, if necessary.
- Refrigerated Crescent Rolls – used as the crust for the pizza. The buttery flavor and flakey texture is the best base for our crunchy veggies!
- Red Onion, Red Bell Pepper, Yellow Bell Pepper, Broccoli, and Carrot – a delicious, colorful, and nutritious veggie blend to top the pizza. Chopped finely for the perfect crunch in every bite.
- Extra Virgin Olive Oil – one of my secret ingredients! This adds moisture to the veggies. Nobody likes dry veg!
- Salt – secret ingredient number two! Not only does this flavor the veggies (bye flavorless veg), it also helps draw out moisture from the veggies so they don’t make the pizza soggy.
- Cream Cheese, Sour Cream, and Mayo – our spread. These three ingredients make up a tangy, creamy, flavorful “sauce” for the pizza.
- Dried Dill Weed, Garlic Powder, and Ranch Seasoning Mix – our blend of spices for the “sauce”. The ranch seasoning mix really packs a punch and the dill adds a little extra earthiness that I really enjoy.
- Cheddar Cheese – use sharp cheddar cheese for an extra kick of flavor.
How to make
This cold veggie pizza makes the perfect party appetizer! It’s quick, easy, and loved by everyone. Make it last minute or make it up to 2 hours in advance!
- Roll your crescent roll dough out onto a baking sheet lined with a silicone mat. Pinch the seams together then use a fork to poke holes in the dough all over. Bake in preheated oven for 10-15 minutes or until golden-brown then let cool completely.
- Place all veggies, oil, and salt together in a mixing bowl then stir until combined. Set aside.
- Combine cream cheese, sour cream, mayo, dill, garlic powder, and ranch into another bowl with a hand-mixer.
- Spread the cream cheese mixture evenly over the pre-baked crescent roll dough then sprinkle sharp cheddar cheese evenly on top.
- Drain the veggies then spread in an even layer over the cheeses.
- Cover and chill in the fridge until cold, cut into squares, then serve and enjoy!
What crust to use
For the crust, we’re using two 8 ounces packages of refrigerated crescent roll dough. The buttery, flaky texture contrasts deliciously with the crunchy veggies and creamy cheese mixture.
To prepare the crust: roll the dough out on a baking sheet, pinch the seams together, then bake until golden-brown! See video for visuals. DO NOT UNDER BAKE. The cream cheese and veggies add moisture, so if your crust isn’t baked enough, you’ll end up with a soggy bottom!
Should you pre-cook the vegetables for pizza?
No, the veggies on this cold veggie pizza are uncooked. The veggies are, however, tossed with olive oil and salt which helps to break down the veggies so they aren’t quite as crunchy and raw tasting.
Is veggie pizza served hot or cold?
Cold! The only part of this pizza that’s cooked is the crescent roll crust, but it’s then cooled before the other ingredients are added.
Cold veggie pizza makes the BEST appetizer.
What’s on a veggie pizza
Veggie pizza is made with four layers: a crescent roll crust, a “sauce” made with cream cheese, sour cream, mayo, and various spices, shredded cheddar cheese, and a blend of veggies: red onion, bell pepper, broccoli, and carrot.
The flavors and textures of this recipe are unreal.
Why is my veggie pizza soggy?
There are a couple reasons as to why your pizza became soggy:
- You didn’t salt the veggies. Before you add the veggies to the pizza, make sure you toss them with olive oil and salt. This helps draw out excess moisture.
- You didn’t drain the veggies. Once you mix the veggies with the olive oil/salt and let them sit make sure you drain them. Otherwise the excess moisture drawn out by the salt will make the crust soggy.
- You under baked the crust. Under baked crescent rolls, when topped with a cream cheese mixture, will become soft and soggy.
- You didn’t cool the crust. Let the pre-baked crescent roll crust cool completely before you layer on the cream cheese mixture. If it’s still warm, the cheeses will start to melt and may make it soggy as it sits.
- You let it sit too long. This veggie pizza is best served immediately OR slightly chilled. After an hour or two in the fridge, the veggie pizza, while still delicious, will probably have a softer crust.
Is veggie pizza healthy?
Although I wouldn’t classify this pizza as a health food, it could be worse, because it’s absolutely LOADED with veggies. If you’d like to lighten this up, try using a lower fat cream cheese, sour cream, and mayo, and omitting the cheddar cheese.
1 slice contains about 170 calories, 13 grams of fat, 11 grams of carbs, and 4 grams of protein.
What to serve with veggie pizza
Here are some of my favorite appetizers to pair with this veggie pizza:
Can veggie pizza be made in advance?
It sure can! Although this veggie pizza is best at its freshest, the components will keep for a couple of days in the fridge. I’d suggest making the cream cheese spread and veggie mixture in advance, then storing them in separate containers in the fridge. Bake and assemble up to 2 hours in advance.
If you don’t mind a slightly softer crust, feel free to make and assemble the entire pizza a couple days in advance. Store in the fridge until ready to serve.
How to store
Leftover veggie pizza will keep in an airtight container in the fridge for 3-4 days. I don’t recommend freezing it because the texture of the fresh veggies will be affected.
Enjoy again straight from the fridge!
Equipment for this recipe
- 2 (8 oz) packages refrigerated crescent rolls
- 1/2 cup finely diced red onion
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 1/2 cups broccoli finely chopped
- 1 large carrot grated
- 1 tablespoon extra virgin olive oil
- salt to taste (I used 1 teaspoon)
- 1 (8 oz) package cream cheese softened to room temperature
- 1 (8 oz) container sour cream room temperature
- 1/4 cup mayo room temperature
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1 (1 oz) package Ranch Salad Dressing & Seasoning Mix
- 2 cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
- Roll crescent roll dough out onto prepared baking sheet*.
- Pinch the seams together, then pierce the dough all over with a fork.
- Bake in preheated oven for 10-15 minutes, or until cooked and golden brown.
- Let cool completely.
- Place red onion, peppers, broccoli, carrot, oil, and salt together in medium sized bowl.
- Stir until combined.
- Taste and re-season, if desired, then set aside.
- Place cream cheese, sour cream, mayo, dill, garlic powder, and ranch mix into another medium sized bowl.
- Use a hand mixer to mix until well combined. Set aside.
- Spread the cream cheese mixture on top of the cooled crust.
- Sprinkle the cheese evenly over the cream cheese mixture.
- Drain the veggies (the salt draws out excess liquid), then sprinkle on top of the cheese layer.
- Cut and serve immediately or cover and chill in the fridge until cold (about 30 mins - 2 hours).
- Cut into squares, serve, and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.