You’ve had it at countless parties and now it’s time to make it yourself! Vegetable Pizza is a classic appetizer that combines a buttery crescent roll crust with cream cheese topping and crisp, fresh veggies. This version is healthier and tastier than the original!
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Why You’ll Love This Crescent Roll Vegetable Pizza Recipe
- Retro, But in a Good Way. We’re not talking olive loaf or gelatin molds filled with cool whip and maraschino cherries here! This is the kind of retro appetizer you actually want to revisit.
- Three Cheers for Crescent Roll Appetizers. As a Midwesterner, I have to give a shout-out to crescent roll appetizers, the star of every snack table from Ohio to Nebraska. Whether it’s classic veggie pizza or pigs-in-a-blanket, apps made with crescent roll dough are always a hit. (You’ll also find crescent roll dough in my Brie en Croute and you can use it for Ham and Cheese Pinwheels too.)
- The Easy Appetizer We All Need. Okay, it’s not Greek Yogurt Ranch Dip easy (I mean, is anything that easy?), but as far as non-dip apps go, veggie pizza is pretty dang simple and ideal for making ahead—which leaves you more time for enjoying Skinny Margaritas.
- Better Than the Original. I swap the sour cream or mayo for Greek yogurt, and give you some additional options to healthify your veggie pizza—you can opt for whole wheat pizza dough instead of a crescent roll crust and use reduced-fat cream cheese instead of full-fat.
- Tastier, Too. While most veggie pizzas add dill and garlic powder to the cream cheese spread, I add onion powder for extra savoriness, a little bit of kosher salt to complement the fresh veggies, and juuuust enough cayenne to make things interesting. It’s like ranch without the packet.
How to Make Vegetable Pizza
For the Crust:
- Crescent Roll Dough. The kind that comes in a refrigerated tube. (Does anyone else get slightly nervous every time they peel back the paper and wait for the tube to pop open? No? Just me?)
For the Cream Cheese Topping:
- Reduced-Fat Cream Cheese (Neufchatel) or Regular Cream Cheese. You want the kind that comes in a block, not a tub.
- Nonfat or Low-Fat Plain Greek Yogurt. You could go the traditional route and use sour cream, but Greek yogurt is healthier and it adds some protein.
- Seasonings. Garlic powder, onion powder, dill, kosher salt, and cayenne make the cream cheese topping extra flavorful.
For the Veggies & to Finish:
- Broccoli Florets. Chop these small—all the veggies should be bite-size so they’re easy to eat.
- Sharp Cheddar Cheese. Sharp cheddar adds more flavor than mild. We’re not melting the cheese here, so you can get away with store-bought shreds, but I still prefer shredding my own block of cheese to avoid that powdery mouthfeel of pre-shredded cheese.
- Shredded Carrots. Buy a bag of shredded carrots and save yourself some prep time.
- Red Bell Pepper. Yellow or orange have a similar sweet flavor and can be used instead.
- Green Onions. Use only the green parts for milder flavor, or throw on the white parts too for a more onion-y veggie pizza.
- Ground Black Pepper. Freshly ground is best!
- Prepare. Preheat your oven to 375 degrees F (or 425 degrees F if you’re using pizza dough) with a rack positioned in the center.
- Form the Crust. Press the crescent roll or pizza dough into a crust and place it on a parchment-lined baking sheet. Poke it with a fork.
- Bake. Place the pan in the oven and bake until the crust is golden brown; cool for 30 minutes.
- Make the Cream Cheese Topping. Mix all of the topping ingredients until they’re smooth and well-combined.
- Assemble. Spread the cream cheese mixture over the cooled crust, then add the veggies, cheese, and black pepper.
- Serve. Slice and chill for an hour, or serve the veggie pizza immediately. ENJOY!
- Switch Up the Vegetables. Every family has their own version of this veggie pizza recipe, which means there are endless combinations of vegetables to use. Some versions use tomatoes, cauliflower, mushrooms, cucumbers, sliced red onions, or black olives.
- Add Ranch Seasoning. The spices I add to the cream cheese topping give it a flavor reminiscent of ranch, but you can also just use ranch seasoning. I recommend using homemade ranch dressing mix or a brand that doesn’t have a lot of added sodium or fillers to keep it healthy.
- Blanch the Broccoli. Not a fan of raw broccoli? You can blanch it to take away some of the raw flavor without making it mushy. Just be sure to drain it well!
- Swap the Cream Cheese and Yogurt for Ricotta. Like an appetizer version of my Ricotta Pizza.
- Skip the Baking. I love using naan as a pizza crust (see my Naan Pizza) and it works for vegetable pizza too. Use whole naan and cut it into wedges or use mini naan for personal portions.
- To Store. Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled or at room temperature.
- To Freeze. Because of the fresh veggies in the topping, this is not a recipe that freezes well.
Meal Prep Tip
You can get a head start on this veggie pizza recipe by preparing the crust a day in advance, or making the whole recipe up to 8 hours before you plan on serving it.
What to Serve with Veggie Pizza
- Dips and Spreads. No snack table is complete without a dip! Try my Mexican Corn Dip or Feta Dip.
- Other Crowd-Pleasing Snacks. If you’re throwing a party, serve veggie pizza alongside Spinach Puffs or Feta Crostini.
- Party Cocktails. Enjoy a slice of veggie pizza while sipping on White Sangria or Peach Bellini.
Recommended Tools to Make this Recipe
- Pizza Rocker. After trying one of these, you will never use a rolling pizza cutter again (try it out on my Flatbread Pizza, too!).
- Chef’s Knife. A high-quality knife for chopping all those veggies!
- Offset Spatula. Makes it easy to spread the cream cheese topping in an even layer.
Recipe Tips and Tricks
- Soften the Cream Cheese. Set the cream cheese on the counter while you prep and cut the veggies. By the time you’re ready to make the topping, it will be soft enough to incorporate easily into the rest of the ingredients.
- Microwave the Cream Cheese. Forget to take out the cream cheese? It happens to the best of us! Take off the wrapper, place the cream cheese in a large microwave-safe bowl, and microwave it for 15 to 20 seconds.
- Dry the Veggies Well. I like to let them sit in a colander and air dry, but if you don’t have the time for that, you can place them on a clean kitchen towel and pat them dry. If there’s any water clinging to the veggies when you add them to the pizza, it will make it soggy.
- Let the Flavors Meld. If you have time, let the veggie pizza sit in the refrigerator for an hour before serving. This gives the flavors some time to mix and mingle.
For the Crust:
- 2 8-ounce cans crescent roll dough, or 1 Whole Wheat Pizza Dough
For the Cream Cheese Topping:
- 8 ounces reduced fat cream cheese Neufchatel or regular cream cheese, softened to room temperature
- 1 cup nonfat plain Greek yogurt or low-fat
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
For the Veggies & to Finish:
- 1 cup finely chopped broccoli florets about ½ small head
- 3/4 cup shredded sharp cheddar cheese divided
- 1 cup shredded carrots about 2 medium
- 1 red bell pepper diced (about 1 cup)
- 1/4 cup thinly sliced green onions
- Freshly ground black pepper optional
- Make the crust: Place a rack in the center of your oven and preheat to 375°F (for crescent rolls) or 425°F (for regular pizza dough). Line a large rimmed baking sheet with parchment paper.
- If using crescent roll dough, unroll the tubes onto the parchment and line up the triangles so you form a single flat crust. Pinch the seams together. If using pizza dough, roll it out on a lightly floured work surface into an approximate 11×14-inch rectangle, working from the center outward. Gently transfer it to the baking sheet, then poke all over with the tines of a fork. (You can also roll the dough onto a sheet of parchment, then lift it with the paper onto the baking sheet.)
- Bake until the crust is light golden brown, about 12 to 15 minutes (the time is the same for both crescent dough and pizza dough). Let cool for at least 30 minutes.
- While the crust cools, make the cream cheese topping: In a medium bowl, stir together the cream cheese, Greek yogurt, garlic powder, onion powder, dillweed, salt, and cayenne (if the cream cheese is soft, you don’t need a mixer).
- To assemble, spread the cream cheese mixture over the crust like “sauce,” leaving a thin border of crust all the way around. Sprinkle with the broccoli, lightly pressing it to adhere to the cream cheese. Add half of the cheese and the bell pepper, then lightly press again. Finish with the carrots, remaining cheese, and green onions. If desired, crack black pepper over the top.
- Slice and enjoy immediately, or for best results, cover and chill for at least 1 hour or up to 8 hours. Slice and enjoy!
- TO STORE: Store leftover veggie pizza in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled or at room temperature.
- TO FREEZE: Because of the fresh veggies in the topping, this is not a recipe that freezes well.
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Frequently Asked Questions
This version of veggie pizza is healthier than the original because it’s made with Greek yogurt, with options for a whole wheat crust and lower-fat cream cheese. There are also lots of fresh veggies here, which means loads of vitamins and minerals!
This recipe is very similar to the classic Pampered Chef veggie pizza and the Pillsbury version as well; it uses Greek yogurt instead of mayo and has some extra seasonings in the cream cheese topping.
You can prepare the crust for veggie pizza a day ahead of time, and the entire pizza can be made 8 hours in advance.
Veggie pizza is served cold. The cream cheese and fresh veggies make it super refreshing when served as an appetizer.