Vegetable Pizza Recipe

Picture of Michelle Dallacheisa

Michelle Dallacheisa

Registered Nurse for 20+ years
Certified Health Coach

This is a classic standby. It’s easy, versatile, and a great way to enjoy your vegetables! It is also a great crowd pleaser at picnics and potlucks. Be creative in the variety of vegetables you choose to top your pizza…remember the more colorful it is, the healthier it is! You are nourishing your body with vitamins, minerals, antioxidants, and phytonutrients.

Serves: 12
Prep Time:  20 minutes


  • 2—8 oz. tubes of crescent rolls
  • 2—8 oz. block of cream cheese, softened
  • 1 cup sour cream or real mayonnaise
  • 1 package of ranch seasoning dip mix
  • 1 cup of broccoli, cut florets into small pieces
  • 1—8 oz. shredded mild cheddar cheese
  • 1 cup shredded carrots
  • 2 Roma tomatoes, seeded and diced
  • 1 cup cauliflower, cut into small pieces
  • 1 cup bell peppers (green, red, yellow, and orange), diced

Optional Additional Ingredients:

  • 2/3 cup diced fresh white mushrooms
  • 3 green onions, sliced
  • 1 small can sliced black olives
  • 1/2 cup radishes, diced
  • 1/2 cup cucumber, seeded and diced
  • 1/2 cup celery, diced 1/2 cup red onion


Preheat oven to 350 degrees.  Lightly coat cookie sheet with cooking spray. Unroll and spread crescent rolls into cookie sheet. Let stand for 5 minutes. Pierce dough with fork. Bake for 10 minutes or until golden brown. Cool completely. Combine sour cream, cream cheese, and ranch dip mix. Spread this mixture on top of cooled crust. Arrange the vegetables evenly over the pizza. Cover and let chill. Once chilled, cut into squares and serve.


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