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 minutesminutes
Cook Time: 10 minutesminutes
Chill: 40 minutesminutes
Total Time: 1 hourhour
Servings: 8
Ingredients
2(8 ounce)package crescent roll sheets, see note
1(8 ounce)package of cream cheese , softened
¾cupsour cream
1ouncepacket ranch seasoning
¼teaspoongarlic salt
Toppings
½cupjulienned carrots
1cupbroccoli, chopped into small pieces
1cupcauliflower, chopped into small pieces
1cupcherry tomatoes, halved or quartered
1red bell pepper, finely chopped
¾cupshredded cheddar cheese , more if desired
¼cupsliced olives
sliced green onions
Optional toppings: sliced green onions, thinly sliced radishes, fresh dill
Instructions
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.
Notes
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.