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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!

veggie pizza baked in the oven recipe

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.
homemade veggie pizza baked crust

How to Make Vegetable Pizza

The Ingredients

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?) 

Substitution Tip

Veggie pizza is traditionally made with crescent roll dough, but there’s no reason it has to be. Your favorite pizza dough, my Whole Wheat Pizza Dough, or Broccoli Pizza Crust will work too.

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!

The Directions

  1. 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. 
crescent rolls pizza crust for easy veggie pizza
  1. 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.
baked crescent roll crust for vegetable pizza
  1. Bake. Place the pan in the oven and bake until the crust is golden brown; cool for 30 minutes.
  2. Make the Cream Cheese Topping. Mix all of the topping ingredients until they’re smooth and well-combined.
veggie topped pizza recipe
  1. Assemble. Spread the cream cheese mixture over the cooled crust, then add the veggies, cheese, and black pepper.
easy veggie pizza recipe for at home
  1. Serve. Slice and chill for an hour, or serve the veggie pizza immediately. ENJOY!

Recipe Variations

  • 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.

Storage Tips

  • 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.

veggie pizza made on crescent rolls

What to Serve with Veggie Pizza

  • 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.
veggie pizza with broccoli and carrots

Vegetable Pizza

4.83 from 23 votes
Veggie pizza is a classic party appetizer, with a buttery crescent roll crust, cream cheese, and fresh veggies. This version is even better!

Prep: 20 minutes
Cook: 12 minutes
Total: 1 hour 2 minutes

Servings: 6 servings

Ingredients
  

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

Instructions
 

  • 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!

Video

Notes

  • 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. 

Nutrition

Serving: 1(of 6)Calories: 444kcalCarbohydrates: 41gProtein: 13gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 36mgPotassium: 350mgFiber: 2gSugar: 13gVitamin A: 4856IUVitamin C: 48mgCalcium: 217mgIron: 2mg

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Frequently Asked Questions

Is Veggie Pizza Healthy?

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!

How Do You Make a Classic Veggie Pizza?

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.

Can Veggie Pizza Be Made a Day Ahead?

You can prepare the crust for veggie pizza a day ahead of time, and the entire pizza can be made 8 hours in advance.

Is Veggie Pizza Served Hot or Cold?

Veggie pizza is served cold. The cream cheese and fresh veggies make it super refreshing when served as an appetizer.

Related Recipes

When you’re throwing a party, you want an appetizer spread that will wow your guests. Here are some of my favorites:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4 Comments

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  1. Delish! Loved it. So simple, my kids helped me make it. We used Cresent rolls, which I usually don’t buy, so I appreciate the recipe including an alternative!
    One thing- mine was veryyyy garlicky. I bought spice islands brand garlic powder, which is somehow extra garlicky. I did follow the recipe! But I’d probably cut back if you have a *nice brand* of garlic powder. Lol. I like garlic, but I wouldn’t serve it like this at a party that i wanted people to chit-chat at.5 stars

  2. This is one of my son’s favorite lunches to pack for summer camp! We make a half batch (using just one can of the crescent sheets) and he helps make it, using red and green peppers, shredded carrots, and the cheese of course. Thanks!5 stars