I love to serve a variety of hot and cold options when I’m entertaining. Some of my favorites include a relish tray, garlic parmesan wings, carne asada fries, a charcuterie board, black bean and corn salsa, and this fresh veggie pizza.
The holidays are here, which means lots of fun, celebrations and food! I find myself entertaining a lot over the holidays, and when I need a quick and easy appetizer to serve a hungry crowd, I turn to this veggie pizza. It’s fresh, colorful, festive and is always the first thing to disappear from the snack table. You won’t believe how easy it is to make, and your guests will be asking you for the recipe!
This veggie pizza is one of my favorite vegetable appetizer recipes. For more veggie appetizers check out my avocado dip, buffalo cauliflower and caprese skewers.
Best Vegan Pizza Recipe
To make this veggie pizza recipe, you will need crescent roll dough, cream cheese, a packet of powdered ranch dip mix, sour cream, carrots, broccoli, bell peppers and green onions.
To make veggie pizza, start by preheating the oven, and coat a baking sheet with cooking spray. Unwrap the crescent dough, and either roll it into a rectangle or simply press it into a rectangle inside the sheet pan to form an even layer. Bake the dough until brown, then cool. Place the cream cheese, sour cream and ranch dressing mix in a bowl and mix until combined. Spread the ranch mixture over the pizza crust, then sprinkle on the chopped veggies and green onions. Cover and chill for one hour to let all the flavors blend together, then cut into squares and serve.
I prefer to cook the broccoli before I add it to the pizza, as raw broccoli has a stronger flavor and harder texture. You can cook it or leave it raw,
Fresh Veggie Pizza Recipe: How To Make It
You can put so many different vegetables on top of pizza! My favorites include mushrooms, bell peppers, onions, broccoli, spinach, artichoke hearts, zucchini, tomatoes and asparagus.
The key to keeping vegetable pizza from getting soggy is to pre-cook vegetables that have a high water content. Certain veggies such as zucchini, mushrooms and spinach will release excess water especially when cooked, so it’s better to pre-cook them to evaporate off the liquid before they are added to pizza.
It’s up to you whether you cook vegetables before you add them to pizza. Vegetables that are pre-cooked will not be as wet, and have a softer texture. Raw veggies will have a crispier texture. In the case of this cold veggie pizza, I mostly use raw vegetables to get that great crunch texture.
How To Make Veggie Pizza (+ Toppings Guide!)
This pizza has become one of my most requested recipes. Your friends and family are bound to love it too! Need more inspiration on what to do with a can of crescent rolls? Check out my list of 25 crescent roll recipes!
Please leave a 5-star ššššš rating in the recipe card below & a review in the comments section further down the page.
This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy appetizer that's perfect for serving a crowd!
Veggie Pizza Recipe
Calories: 206 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 30 mg | Sodium: 448 mg | Potassium: 47 mg | Sugar: 5 g | Vitamin A: 375 IU | Vitamin C: 0.1 mg | Calcium: 35 mg | Iron: 0.7 mgPiled with flavorful veggies like peppers and artichokes, this vegetarian pizza will be a hit at your next pizza night! Fresh basil takes it over the top.
If you were to ask me, “What’s the best vegetarian pizza in Chicago?”, I’d have to ask a few followup questions before I answered. Like, what kind of veggie pizza are we talking here? Because for me, when it comes to pizza, there isn’t one
. Sometimes I’m in the mood for a Neapolitan-style pie with an airy crust and minimal toppings. And sometimes I want something inventive, like the vegan spinach & ranch pizza at Middlebrow in Logan Square. And then there are those nights when nothing but a classic delivery pizza will do.
Cold Vegetable Pizza {easy Appetizer Recipe}
For said delivery pizza, but we’ve just gotten takeout the night before or the delivery time sounded waayyy too long or etc., etc., etc. I’m sure you’ve been there: you want to order in, but for whatever reason that night, it just doesn’t make sense.
This vegetarian pizza recipe is a lifesaver in those situations. Piled with bell peppers, briny artichokes, red onion, fresh basil, and 3 types of cheese, it tastes like delivery pizza (maybe even better?), and it’s quick and easy to make at home. It’s one of our weeknight staples. I hope you love it too!
Stretch the dough, spread on the sauce, and add the cheese and vegetables. Bake at 500°F until the pizza crust is golden brown and the cheese and toppings are browning too, 10 to 13 minutes.
Garden Fresh Veggie Pizza Recipe From H E B
I love this vegetable pizza recipe as written, but if you want to change it up, by all means, do! So many veggie pizza toppings would be great here.
Our favorite veggie pizza recipe! It's loaded with delicious vegetarian toppings like roasted red peppers, artichokes, onions, and basil. It will be a hit at your next pizza night!
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We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.Yes, you absolutely can! I recently had a reader tell me she used spinach dip instead of dill dip and it turned out great. I haven’t tried it myself yet, but it’s on my list.
The Best Cold Veggie Pizza
If you have leftovers, place the slices on a plate and cover them lightly with plastic wrap and refrigerate them. They will last 3 days in the refrigerator.
Crescent Roll Veggie Pizza isone of my most popular recipes and everyone raves about it. A flakey crust topped with creamy dill dip and topped with fresh vegetables. It’s perfect for a light lunch or a party appetizer any time of the year.
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The Best Veggie Supreme Pizza [recipe + Video]
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza recipe. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!
Vegetable Pizza Crescent Roll Veggie Pizza
This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.
The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.
Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This vegetable pizza is quicker and healthier than delivery!
Fresh Vegetable Appetizer Pizzas Recipe
This pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough).
Then we’ll add the following. This recipe is truly very flexible—you can skip any of them if you don’t like ’em or don’t have ’em. Use more of one for less of another. Easy!
You have a few options here. You can use my go-to pizza sauce recipe, which is truly so easy! Or, use your favorite marinara sauce, homemade or
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