This veggie pizza is a crispy crescent roll crust topped with ranch flavored cream cheese and crunchy colorful vegetables. An easy appetizer that’s perfect for serving a crowd!

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.

Veggie pizza on a crescent roll crust with colorful fresh vegetables.

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.

Veggie Pizza Ingredients

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.

Slices of veggie pizza on a serving plate.

How Do You Make Veggie Pizza?

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.

Crescent roll dough rolled out into a rectangle.

Tips For The Perfect Dish

  • You can use the crescent roll sheets or triangles, they’ll both work well. Just be sure to keep the dough in one piece as you unroll it so that it’s easy to press into the pan.
  • I buy pre-shredded carrots to save on prep time.
  • Any color bell peppers will work here – I use red and yellow because I like the color combination. Just be aware that green bell peppers are not as sweet as red, yellow and orange peppers.
  • Veggie pizza will stay fresh in the refrigerator for up to 2 days.
  • No crescent roll dough on hand? You can also use biscuit dough or pizza dough.
  • Be sure to cut your vegetables into small pieces so that they’re easier to eat on the pizza.
  • Slice your veggie pizza with a pizza cutter and lift the slices out with a spatula. This helps keep the topping on the pizza slices when you serve them.

Quick Tip

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, which ever way you prefer!

A sheet pan of crescent veggie pizza.

Recipe FAQs

What vegetables do you put on pizza?

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.

How do you keep vegetable pizza from getting soggy?

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.

Should vegetables be cooked before putting them on 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.


Veggie Pizza Flavor Variations

While this veggie pizza is delicious as-is, you can change up the flavors by adding other ingredients to the mix.

  • Vegetables: Feel free to use different veggies other than what is listed in the recipe. Some other great options include diced raw mushrooms, arugula, cooked cauliflower, sliced radishes, chopped cucumber, marinated artichoke hearts, sun dried tomatoes or fresh halved cherry tomatoes.
  • Toppings: Add some fun veggie pizza toppings such as cooked crumbled bacon, fresh dill, fresh chopped basil or sliced black olives.
  • Cheese: You can mix some shredded cheese into the ranch mixture or add a sprinkling of cheese over the top of the pizza. My favorite cheeses to use include mozzarella cheese, cheddar cheese, parmesan cheese or fontina cheese.
  • Greek Yogurt: If you want a thicker sauce you can substitute half of the sour cream for plain Greek yogurt.

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!

More Great Appetizer Recipes

Veggie Pizza Video

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 18 votes

Veggie Pizza

AuthorSara Welch
Veggie Pizza
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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course Appetizer
Cuisine American
Serves 12


  • 2 8 ounce cans crescent rolls
  • 12 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 packet ranch dip mix
  • 3/4 cup shredded carrots
  • 1 cup diced bell peppers red, yellow or a combination
  • 1 cup chopped broccoli raw or lightly steamed
  • 1/4 cup sliced green onions
  • cooking spray


  • Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
  • Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer. Alternatively you can use a rolling pin to roll it into a rectangle.
  • Bake for 15 minutes or until golden brown. Cool completely.
  • In a small bowl, mix together the cream cheese, sour cream, and ranch dip mix.
  • Spread the ranch mixture evenly over the crust.
  • Top with carrots, bell peppers, broccoli and green onions. Cover the pan with plastic wrap. Chill for one hour, then cut into squares and serve.


  1. You can use crescent roll sheets or triangles, both will work well. Just be sure to keep the dough in one piece as you unwrap it.
  2. Any color bell peppers will work. I use red and yellow because I like the color combination, but green and orange will also work. Just be aware that green peppers are not as sweet as red, yellow and orange peppers.
  3. Veggie pizza will stay fresh in the refrigerator for up to 2 days.


Calories: 206kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 47mg | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.7mg

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5 from 18 votes (4 ratings without comment)

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Recipe Rating


  1. 5 stars
    What a great potluck and party dish! It’s low-to-no stress: so simple to put together, and everyone loves it. Excellent for noshing at home, too. Thanks so much for the recipe!

  2. 5 stars
    Love the idea of using a crescent roll crust for this pizza! It made it so much easier to make, and my kids absolutely loved it!

  3. 5 stars
    I love this healthier alternative to traditional pizza! I also like how it can be customized to use different veggies according to each person’s taste. Definitely a fun recipe to make with kids too!

  4. 5 stars
    Such a great idea to use crescent rolls for the pizza base! I tried it and this was so delicious with all the veggie toppings.

  5. 5 stars
    This veggie pizza was so delicious and simple to make. Great way to get the kids to eat their veggies!

  6. 5 stars
    This is a good recipe. It was a hit at a group meeting. I did not have the original Hidden Valley dip mix. I used what I had on hand Hidden Valley dill dip mix. It added to the flavor. I used the vegetables I liked.

  7. 5 stars
    There are a few variations of this floating around, but this one works best because you use 12 oz cream cheese (not 2 whole blocks) and the dough is baked on a cookie sheet, not pressed into a 9×13 pan. This results in a pizza that is not too thick but still has enough cream cheese mixture to satisfy my Ranch tooth. This method also allows for a crisper crust that doesn’t get quite as soggy when stored.