Veggie Pizza

Veggie Pizza

274 Reviews 26 Pics
  • Prep

    25 m
  • Ready In

    2 h 25 m
Recipe by  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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Adjust Servings

Original recipe yields 16 servings



  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 (274)

Rate This Recipe


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.



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

Amanda Moyle Reynolds

Amanda Moyle Reynolds

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!

More Reviews

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Garden Veggie Pizza Squares


next recipe:

Spring Veggie Pizza Appetizer