Veggie Pizza

Veggie Pizza

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  SEDAVIS

“Store-bought crescent roll dough with light cream cheese, light sour cream, and veggies makes a quick and easy light meal or snack. You can use whatever veggies you like best, and you can steam them lightly or leave them raw.”

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Adjust Servings

Original recipe yields 1 - 8x8 inch pizza



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Unroll crescent roll dough and lay flat on a baking sheet (do not separate sections). Bake in preheated oven for 11 to 13 minutes, until golden brown. Remove and allow to cool.
  3. While crust is baking, mix together cream cheese and sour cream until smooth. Stir in dill. When crust is cool, spread cream cheese mixture evenly over top and cover with carrots, broccoli, cauliflower, and green pepper. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut into 4 portions and serve.

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Reviews (12)

Rate This Recipe


I have been making this for years and the porportions are all wrong! 1-8 oz. block of cream cheese, at room temp 1-8 oz container of low fat sour cream 1 small pkg Hidden Valley Ranch dressing mix. Whip em all up and you'll see! The directions for the crescent rolls are good, but use two instead of one. Also, DO NOT steam or cook veggies!! This one is best eaten raw!



I have been making this veggie pizza for years and it is always a requested dish at the company potluck and is always the first item gone! For the cream cheese/mayo mixture, I also add onion salt to taste along with the dillweed. I use a variety of veggies, such as broc, caulif, shredded carrots, red onion, black olives, peppers, radishes, etc. I make it very colorful! It can be a little tedious to cut up all these veggies, but it's very good!



This is great! I also added some shredded cheese, cut up red and green bell peppers, and a packet of dry ranch dressing. These little extra's make a big difference!!

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Amount Per Serving (4 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 34.5 g
  • 53%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 773 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Garden Veggie Pizza Squares


next recipe:

Spring Veggie Pizza Appetizer