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Veggie Pizza

Veggie Pizza

  • Prep

    25 m
  • Ready In

    2 h 25 m
MERRI C

MERRI C

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
  2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
  3. Bake for 10 minutes, let cool.
  4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
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Reviews

susan19
223

susan19

5/25/2007

Love this recipe. To serve easier, I cut the crust BEFORE I put on cream cheese mixture. No mess. I also add finely shredded cheddar cheese and press in slightly.

KIRSTINF
134

KIRSTINF

1/25/2004

Delicious. I added my own combo of veggie ingredients: carrots, sweet onion, cucumber, broccoli, cauliflower, and black olives.

Amanda Moyle Reynolds
95

Amanda Moyle Reynolds

1/25/2004

This recipe is great, but if you don't use a processor, you're going to be chopping til Kingdom come!! I also added black olives and shredded cheddar on top. Yummy crowd pleaser--and adds a lot of color to your table!

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