Veggie Pizza

Veggie Pizza

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Carol Shafer


This recipe was copied from a cookbook created by one of the churches we attended in Charlotte, NC - Calvary Church is a large church with escalators going to the second and third floor balconies. The outside of the church was pink. My daughter refers to the church as the Mary Kay Cathedral. They served many wonderful meals for conferences and at Christmas time. We met our friends David and Kathleen German at Calvary. David is an extremely gifted choir and musical director. They no longer live in Charlotte.


★★★★★ 1 vote



  • 2 - 8 oz
    cans refrigerated crescent dinner rolls
  • 2 -8 oz
    pkg. cream cheese, softened
  • 1/4 c
  • 1 tsp
    dill weed
  • 1 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
  • 3/4 c
    diced red & green peppers
  • 3/4 c
    broccoli flowerets
  • 3/4 c
    diced carrots
  • 3/4 c
    fresh sliced mushrooms
  • 3/4 c
  • 3/4 c
  • 3/4 c
    grape tomatoes halved or quartered
  • 3/4 c
    black olives
  • 1/2 c
    parmesan cheese

How to Make Veggie Pizza


  1. Press dough flat on lightly greased 10 x 15 inch cookie sheet. Bake at 350 degrees for 10 minutes. Mix remaining ingredients except vegetables. Spread on cooled crust. Top with desired vegetables (pick and choose of your preference). Chill several hours. Cut into squares to serve. Serves 12

    Variation: Substitute 1 ounce envelope ranch flavored salad dressing mix for dill wed, onion and garlic powder.

Printable Recipe Card

About Veggie Pizza

Course/Dish: Vegetable Appetizers

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