Vegetable Pizza

Terri Kincaid


My family loves this cool refreshing snack. I take it to gatherings year round. My daughter usually doesn't eat broccoli or cauliflower but she loves this pizza. A little time consuming cutting veggies but well worth the outcome.


★★★★★ 1 vote

approx. 30 servings


  • 2 (8 ct) can(s)
    refrigerated crescent rolls (for crust)
  • 2 (8 oz.)( pkg
    cream cheese
  • 1 c
  • 1 pkg
    hidden valley ranch dip (dry mix)
  • 1 c
    broccoli (use only tops cut into small pieces)
  • 1 c
    cauliflower (use only tops cut into small pieces)
  • 1 small
    carrot, shredded
  • 1/4 c
    green bell pepper (finely diced)
  • 1 c
    shredded cheddar cheese (mild)

How to Make Vegetable Pizza


  1. Place crescent rolls flat on a large sprayed or greased cookie sheet. Press seames together. Bake at temperature suggested on can, until golden brown (10 to 12 min.). Remove from oven and set aside to cool completely.
  2. Mix cream cheese, mayonnaise, and dry ranch mix until well blended. Spread over cooled crust evenly.
  3. Chop broccoli,cauliflower,and green pepper. Shred carrot(this can be done ahead to save time). Sprinkle over crust evenly and top with cheese.Cut into squares. Transfer to platter or container separating layers with wax paper if necessary. Chill overnight or for several hours to chill through. Served chilled.

Printable Recipe Card

About Vegetable Pizza

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian

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