Fresh Veggie Pizza

Tiffany Young


Best Pizza EVER especially on those hot summer days.....


★★★★★ 2 votes

15 Min
10 Min


  • 2 can(s)
    refrigerated crescent rolls
  • 16 oz
    daisy sour cream
  • 12 oz
    philadelphia cream cheese
  • 1/2 pkg
    hidden valley ranch dip mix
  • 1 c
    cauliflower chopped
  • 1 c
    broccoli florets chopped
  • 1 c
    celery chopped
  • 1 c
    carrots shredded long ways
  • 2 c
    sargento pizza style shredded cheese
  • 1 bunch
    green onions chopped

How to Make Fresh Veggie Pizza


  1. Heat oven to 350 F. Press down and spread out cresent rolls like pizza dough in a 9x11 non-stick pan. Make sure there are no holes. Bake for 10-15 min until lightly golden brown. Take out and let cool.
  2. Chop all the veggies above and set aside. Leave out green onions for last step.
  3. In a mixer combine Sour Cream, Cream Cheese and Ranch Seasoning mix till blended well and not very lumpy will have little lumps.
  4. When Crust is cooled spread the Cream Cheese Mix on top of the crust. then layer each veggie starting with cauliflower then broccoli then celery then carrots. spread the shredded cheese on top of the veggies then sprinkle with the chopped green onions you can serve it right now or it is better if it sets in fridge for about 30 min.

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