A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese. Serve this cold pizza for brunch or as an appetizer.
This is a quick and easy recipe that is a hit at family gatherings, parties, or bridal and baby showers. It adds a nice amount of color to a buffet and also a savory component to balance out all of the sweets that are usually available.
It will also quickly become a favorite to bring to a work potluck. You might even convince those co-workers who disdain vegetables to give this recipe a try.
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Veggie Pizza Toppings
You can use a variety of vegetables for this veggie pizza appetizer; basically whatever you like. Try chopped broccoli, cauliflower, shredded carrots, red, yellow, and green peppers, sliced green or black olives, mushrooms, quartered cherry tomatoes, radishes, green onions, or cucumbers. I would suggest finely chopping the vegetables into bite sized pieces.
This is also a nice recipe for your children to help in the kitchen as they can learn cutting and baking skills while you supervise.
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Try to incorporate some color into the pizza by using a variety of vegetables, especially if you have some of these items growing in your own garden.
One word of note: If you are going to use fresh tomatoes on here, make sure you seed the tomatoes. Seeding the tomato means you cut the tomato in half and scoop out the fleshy middle. You then just use the outside portion of the tomato and dice it. This saves your pizza from becoming watery from the tomatoes.
You can bake the crust ahead the night before if you are in a pinch for time, but wait to add the dressing mixture and cheese/vegetables until 1-2 hours before serving or the crust will start to become soggy.
I recommend eating this veggie pizza the same day it is prepared for the best taste and crunch. It will keep for 1-2 days in the fridge, but the crust will become soggy over time.
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“Totally loved this!!! Will def make it again and again!!!” – Donna C. via FB
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Classic Veggie Pizza Recipe
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Classic Veggie Pizza Recipe
A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese.
Use a Higher Heat. It's important for any heavily veggie-topped pizza to be cooked at a slightly higher temperature. This helps “seal” the crust before it has a chance to absorb too much moisture.
Use your favorite or what you have on hand. Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula). And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.
Is Pizza Hut's Veggie Lovers Pizza vegetarian? Pizza Hut's Veggie Lover's® Pizza is vegetarian and comes loaded with mushrooms, onions, green peppers, diced tomatoes & black olives.
Delicate greens, like arugula and spinach, don't need to be precooked for pizza, but hearty, leafy greens — especially those with coarse stems — need to be cooked first. Blanch broccoli rabe to soften the stems and tame some of the bitterness, make crispy kale for extra crunch, or sauté Swiss chard!
A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer.
The nation's least favorite pizza topping is anchovies: 29% say it's their least favorite. You could say anchovies are polarizing but people lean hard to one pole: Only 1% name them as their favorite topping. Jalapeños (8%), pineapple (6%), eggplant (6%), broccoli (5%), and mushrooms (5%) follow — far behind.
As the name suggests, the veggie paradise pizza is heaven for vegetarians. It comes loaded with the freshest capsicum, red paprika, golden corn, and black olives. The addition of cheese and herbs makes the pizza more flavorful. If any of these pizzas made you drool, head to Domino's app and place your order.
On a base of basil-infused pesto sauce and loaded with tasty veggies like zucchini, bell peppers, kale, and jalapeños, it's topped with melty fresh mozzarella + tomatoes, all on a crispy, fluffy crust. It's simple yet bursting with flavor and perfect for any meatless vegetarian meal, ready in under 30 minutes.
All your favorite veggies together on a delightfully delicious pizza. Loaded with crisp green peppers, fresh-cut onions, mushrooms, ripe black olives, vine-ripened Roma tomatoes, and real cheese made from mozzarella.
Onions. Scatter thinly sliced raw onions over your pie and they'll probably cook through, but you'll be missing the chance for an easy pizza enhancer. Mellow the sharp, pungent bite of yellow onions by caramelizing, or slowly cooking them until softened and fragrant over low heat.
Avoid large chunks or cuts when you are applying bell peppers raw onto a pizza. They will not have time to fully cook, unless you are going for the crunch of a pepper. The mild flavor of the bell pepper makes it a good complement for other toppings. It doesn't overpower other flavors.
Onions should be pan sautéed with a little olive oil until soft and caramelized before putting on top of a pizza. Raw onions contain a lot of moisture and will not cook evenly if baked on top of a raw pizza dough. One exception is red onion which can be sliced very thin and placed raw on the pizza to cook in the oven.
If you like a pan-style or thick crust, make sure to par-bake the crust first until the dough no longer looks wet and is firm. Then, let it cool before topping it and fully baking it. If you like thin crust pizza, remember to cut your toppings down in half so your crust can crisp up and not remain soggy.
Once your cauliflower is tender and “riced” you'll need to squeeze out the moisture that cauliflower naturally contains. This is the secret to getting a dry crust that you can pick up with your hands.
It sounds like your base is too thick, you have too many toppings, your oven isn't hot enough, and you're placing the uncooked pizza on a cold pan before putting in the underheated domestic oven.
One of the easiest ways to fix a soggy pizza is to pop it in the oven. Preheat your oven to 400 degrees Fahrenheit, place the pizza on a dry, non-stick baking sheet, and bake for about 10 minutes. This will help to crisp up the crust and melt the cheese to gooey perfection.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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