Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies and a hint of salty cheese, atop a creamy ranch sauced crust

Veggie Pizza

Photo by debby

  • Prep Time


  • Total Time


  • Servings



  • 2

    cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

  • 1

    package (8 oz) cream cheese, softened

  • 1

    cup Mayo

  • 1

    pkg. Ranch powder (or cup of ranch dressing)

  • shredded carrot

  • Celery (chopped fine)

  • Cauliflower (chopped fine)

  • Broccoli (chopped fine)

  • Shredded Cheese


Heat oven to 375°F. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, Mayo, and ranch until smooth. Spread over crust. Top with vegetables and cheese. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows


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