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This easy veggie pizza is made on a flaky crescent roll crust with a delicious creamy sauce and veggies on top. This recipe is a go-to appetizer for any gathering!

Slice of the best veggie pizza.
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Cold Pizza Appetizer

I have a great recipe to share today that’s sure to elevate your pizza game – veggie pizza made with a crescent roll crust!

If you’ve been here before, you know that I love pizza recipes and this one is perfect to serve along with other appetizers at your next gathering!

Why This Recipe Works

  • Flaky crust: The crescent roll sheets create a golden-brown, flaky crust that serves as the perfect canvas for our veggie masterpiece.
  • Veggie overload: This cold veggie pizza is a fun way to enjoy a colorful array of veggies.
  • Easy peasy: It’s incredibly easy to make, making it perfect for both beginners and seasoned home cooks.

Veggie Pizza Recipe Ingredients

Let’s break down the star players in this veggie pizza appetizer:

Veggie pizza ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Crescent roll sheets: These form the flaky foundation of our pizza. If you can’t find the sheets, regular crescent dough will do the trick. Just press seams together, and you’re good to go.
  • The sauce: A blend of softened cream cheese, sour cream, ranch seasoning, and a hint of garlic salt creates a luscious and tangy sauce.
  • Veggies: From julienned carrots, cherry tomatoes, black olives, and broccoli to cauliflower and red peppers the veggie lineup is fresh and colorful.
  • Cheese: What’s a pizza without cheese? Sprinkle shredded cheddar generously over the top.
  • Optional toppings: Sliced green onions, thinly sliced radishes, and fresh dill.

Substitutions and Variations

Feel free to mix and match these topping ideas to suit your taste preferences. Remember, the key is to balance flavors, colors, and textures!

  • Artichoke hearts
  • Mushrooms
  • Spinach leaves
  • Arugula
  • Red onion rings
  • Sun-dried tomatoes
  • Jalapeño slices
  • Fresh basil leaves
  • Red pepper flakes
  • Pesto swirls

How to Make Veggie Pizza

This pizza tastes even better if you give it a chance to chill in the fridge to let the flavors of the sauce develop. Remember to take this extra chilling time into account when you’re making it.

Showing how to make veggie pizza in a 4 step collage.
  • Preheat and roll: Fire up your oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent roll sheets onto the sheet and press them down. Bake the pizza dough until golden brown.
  • Add the pizza sauce: While the crust is baking, whip up the sauce of softened cream cheese, sour cream, ranch seasoning, and garlic salt. Once the pizza crust is cool, slather on the creamy sauce. Pop it in the fridge for 20-30 minutes to let the flavors mingle.
  • Top with veggies: Now comes the fun part—arrange your rainbow of veggies on top. Sprinkle on the cheese and any extra toppings you fancy.
  • Chill and serve: Stick your masterpiece back in the fridge until you’re ready to serve. When the time comes, cut it into 16 squares and watch it disappear!

Expert Tips

  • Can’t find crescent roll sheets? No problem! Seamlessly press regular crescent dough together for a flawless crust.
  • Out of sour cream? No worries—swap it for mayo or Greek yogurt for a different twist on the sauce.
  • Turn pizza night into a fun family activity. Let the kids choose their favorite veggies and participate in the assembly process.
Veggie pizza on a platter.

Recipe FAQs

What to serve with vegetable pizza?

I usually serve this cold veggie pizza as an appetizer, but that’s not your only option! Serve it up as the centerpiece of a fruit and veggie platter, incorporate it into a charcuterie board, or serve it up alongside some veggie cups for a cute and portable party snack.

Can I use a different type of cheese?

Absolutely! While the recipe suggests shredded cheddar, you can get creative with your cheese choices. Mozzarella cheese, feta, or a blend of your favorites can add a unique twist to your pizza.

Can I make this pizza for a large crowd?

Yes, you can easily scale up this recipe to feed a crowd. Consider making multiple pizzas or doubling the ingredients and using a larger baking sheet.

Can I make this ahead of time?

Absolutely! This pizza benefits from some chill time in the fridge, making it a fantastic make-ahead option for parties or gatherings.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, make sure it’s fully baked and cooled before adding the toppings.

How to store veggie pizza?

This pizza is always best on the day it’s made but you can store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Sliced veggie pizza.

More crowd-pleasing appetizers I love to serve include Lil Smokies recipe, crockpot grape jelly & BBQ meatballs and these deviled eggs.

More Appetizers to Try

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Veggie pizza on a platter.

Veggie Pizza

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy veggie pizza is made on a flaky crescent roll crust with a delicious creamy sauce and veggies on top. This recipe is a go-to appetizer for any gathering!
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 40 minutes
Total Time: 1 hour
Servings: 8



  • 2 (8 ounce) package crescent roll sheets , see note
  • 1 (8 ounce) package of cream cheese , softened
  • ¾ cup sour cream
  • 1 ounce packet ranch seasoning
  • ¼ teaspoon garlic salt


  • ½ cup julienned carrots
  • 1 cup broccoli , chopped into small pieces
  • 1 cup cauliflower , chopped into small pieces
  • 1 cup cherry tomatoes , halved or quartered
  • 1 red bell pepper , finely chopped
  • ¾ cup shredded cheddar cheese , more if desired
  • ¼ cup sliced olives
  • sliced green onions

Optional toppings: sliced green onions, thinly sliced radishes, fresh dill


    • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    • Unroll the crescent roll dough and press it onto a baking sheet or pizza pan. Bake 10 minutes or until golden brown. Allow it to cool completely. You can place in the fridge to cool it down faster.
    • While the crust is baking mix together the cream cheese, sour cream, ranch seasoning and garlic salt in a bowl. Adjust seasoning to taste. Spread across cooled crust. Refrigerate 20-30 minutes to allow flavors to combine.
    • Arrange the vegetables evenly over top. Sprinkle cheese over top and any other desired toppings. Refrigerate until ready to serve. Cut chilled pizza into 16 squares.


    Note: If you can’t find the crescent roll dough sheets, you can use the regular crescent dough and press the seams together. 
    Sauce: You can swap the sour cream for mayo or greek yogurt if you don’t have on hand. 
    Storage: Store leftovers in the refrigerator up to 3 days. 


    Calories: 120kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 499mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2219IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 0.4mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Dish
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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