Introduction

This Cold Veggie Pizza is a fresh and colorful appetizer that’s perfect for gatherings or a light snack. With a creamy ranch-flavored base and crisp chopped vegetables on top, it offers a delicious mix of textures and flavors without any cooking after baking the crust.

The image shows a rectangular vegetable pizza cut into square slices on a baking tray next to a blue and white striped cloth. The pizza has three visible layers: the bottom crust is a light golden brown, the middle layer is a smooth white creamy sauce spread evenly, and the top layer consists of fresh broccoli florets, small cauliflower pieces, and thin round carrot slices scattered generously. The vegetables add green, white, and orange pops of color, contrasting with the white sauce and crust. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Pillsbury Crescent Dough Sheets
16 ounces cream cheese (room temperature)
1/2 cup mayonnaise
1 ounce dry ranch dip mix
4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: Unroll the crescent dough sheets and place them on a half sheet pan. Press the dough edges together to seal them, forming one large crust that covers the entire pan.
Step 3: Bake the crust for 10 minutes or until it turns lightly golden. Once baked, allow it to cool completely for about 1 hour.
Step 4: In a mixing bowl, combine the cream cheese, mayonnaise, and dry ranch dip mix. Stir well until the mixture is smooth and fully blended.
Step 5: Spread the cream cheese mixture evenly over the cooled crust using an offset spatula for smooth coverage.
Step 6: Chop the assorted vegetables into small, bite-sized pieces and sprinkle them evenly over the cream cheese layer.
Step 7: Cut the finished pizza into small squares and serve chilled.

Tips & Variations

For extra flavor, add some chopped fresh herbs like dill or parsley to the cream cheese mixture.
You can substitute the ranch dip mix with a mixture of garlic powder, onion powder, and dried herbs if desired.
Try varying the vegetables—red bell peppers, cherry tomatoes, or sliced radishes add great color and taste.
Make sure the cream cheese is softened to avoid lumps in the spread.

Storage

Store any leftover Cold Veggie Pizza covered in the refrigerator for up to 2 days. Because this dish is served cold, simply keep it chilled and serve directly without reheating. For best texture, add fresh vegetables just before serving if preparing in advance.

How to Serve

The image shows two square slices of vegetable pizza on a white plate. The bottom layer is a thick golden-brown bread crust. On top of the crust is a creamy white sauce spread evenly. The top layer has fresh vegetable pieces including green broccoli florets, white cauliflower, and round orange carrot slices scattered generously. In the background, more vegetable pizza slices on a white plate and a baking tray with similar pizza can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different dough for the crust?

Yes, you can substitute crescent dough sheets with puff pastry or pre-made pizza dough, but baking times may vary slightly. Make sure the crust is fully baked and cool before adding the toppings.

How do I keep the vegetables from making the crust soggy?

Using chopped, crisp fresh vegetables helps, and letting the crust cool completely before spreading the cream cheese layer prevents moisture absorption. You can also pat vegetables dry if they are wet before adding them.