Cold veggie pizza is a classic party appetizer that’s a hit with kids and adults alike! Layered with crescent rolls, a Ranch-seasoned cream cheese, cheddar cheese, and loads of bright and crunchy vegetables, this is the best veggie pizza recipe I’ve ever made!
This post is sponsored by American Dairy Association Mideast. As always, all thoughts and opinions are my own.
We’ve officially entered, “Can you bring a veggie tray?” season. The veggie tray is a mainstay for summer BBQs and cookouts, but let’s be honest, is anyone ever really, truly excited about the veggie tray?
Sure, we grab the requisite carrots and a few stringy pieces of celery, but it’s more out of obligation than any genuine excitement.
Luckily, there’s a cure for the boring veggie tray, and it is Veggie Pizza.
I grew up on this classic veggie pizza appetizer, and if you think this 90s recipe won’t hold up today, you’d be absolutely WRONG.
In fact, I might appreciate this recipe even more as a 30-something momma. This cold veggie pizza is easy to make, so colorful, and a crowd pleaser. Let’s make some together, and see if vegetables can be the star of your next summer cookout!
How To Make Cold Veggie Pizza
- Start by rolling two tubes of crescent sheets onto a half sheet pan. I recommend using the crescent sheets instead of the rolls, but if you can only find the rolls, feel free to use those. Just make sure to roll the seams together so it bakes into a solid crust!
- I know you may be tempted to swap out the crescent dough for pizza crust or flatbread or puff pastry, but I really do believe the crescents are part of what makes this recipe so irresistible (and so fantastically easy to make).
- Bake the crescent roll crust until it’s nice and golden brown.
- While the crust cools, whip up the cream cheese filling. I prefer a mixture of cream cheese, Greek yogurt, and mayo, but you can feel free to swap out the Greek yogurt with sour cream or use all Greek yogurt and no mayo.
- Add in some seasonings! The recipe for veggie pizza from my childhood uses a Ranch packet, but I rarely keep those on hand, so I just add my own Ranch-inspired blend of onion powder, garlic powder, parsley, oregano, and dill.
- Another bonus of using your own seasonings is the ability to adjust them to your tastes. I personally love dill, so I make sure my cream cheese mixture has a hefty dose of it!
- Spread the cream cheese filling over the cooled crust then top with a sprinkling of sharp cheddar cheese.
- Finally, add veggies! LOTS OF THEM. This pizza can stand up to a whole slew of bright and crunchy veggies, so load it up!
What vegetables should I use for veggie pizza?
The short answer is: any that you want! Of course, I have my own favorites: mini sweet bell pepper rings, broccoli, radishes, cucumbers, and cherry tomatoes. This combo is super flavorful, crunchy, juicy, and so bright and colorful.
Aside from the cherry tomatoes, this group of veggies also keeps very well and can be prepped in advance.
You can also sub in cauliflower or shredded carrots, but I don’t recommend using both broccoli AND cauliflower on the same pizza. This is just personal preference, but I feel it can get a little too cruciferous (<<new favorite adjective) with both.
Can veggie pizza be made a day ahead?
I recommend assembling veggie pizza within 2-4 hours of when you’re serving it. That said, you can absolutely prep all the ingredients in advance so they’re ready to go! The crust can be baked two days ahead of time, covered in saran wrap, and stored at room temperature. The cream cheese blend can also be whipped up and stored in the fridge for 2 days, and the veggies can be chopped a day in advance.
All that said, I have definitely eaten leftovers of this pizza for several days after it was prepared, but the crust does start to get soggy on the second day.
Is Veggie Pizza Good for You?
Turns out, adding a Ranch flavored cream cheese blend to veggies turns a picky toddler into a veggie-eating machine. Funny how that works.
Pairing cheese with veggies is a great way to get picky kiddos the nutrients they need to build strong bones and bodies. In fact, just one serving of milk, cheese, or yogurt provides 8 grams of high quality protein and 9 essential nutrients, not to mention all the wonderful nutrients in all those bright and colorful veggies!
If you’re looking for a protein and veggie packed side dish (or even light lunch), this is a great option!
This June Dairy Month, we’re celebrating America’s dairy farmers, including the many farming families in my home state of Ohio. Interested in learning more? Read about the Andreas family, a dairy farming family in Sugarcreek, Ohio that’s been dairy farming since 1881.
In Ohio and West Virginia, dairy farm families raise more than 260,000 cows on about 2,000 family farms. The milk produced in these 2 states makes it to your fridge in as little as 48 hours! You can follow milk’s amazing journey from farm to fridge in this video and visit Drink-Milk.com for more information, recipes, and tips for incorporating dairy into your diet!
What to Serve with Crescent Veggie Pizza
This is a great side for burgers and hot dogs, but it’s also a popular appetizer for holiday parties. It’s the perfect accompaniment to grilled meats, including Marinated Skirt Steak, Grilled Philly Cheese Brats, Grilled Tilapia, or Beer and Garlic Grilled Chicken.
It would also be great served up at a children’s birthday party, like this Farm Themed Birthday Party.
More Vegetarian Cookout Sides You Might Enjoy
If you’re looking for more vegetarian options for your next barbecue, try these Balsamic Grilled Vegetables, Black Bean and Corn Salsa, Easy Cucumber Tomato Salad, and of course, my favorite Creamy Mac and Cheese.
- 2 tubes crescent roll sheets
- 12 ounces cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 4-5 cups chopped or sliced veggies
- Preheat oven to 375 degrees. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
- Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill, and parsley. Season to taste with salt and pepper.
- Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired.
- Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days, but is best served within 2-8 hours.
- Sour cream can be substituted for the Greek yogurt.
- If you can't find crescent sheets, you can substitute crescent rolls, but you will have to roll the dough out so the seams are no longer visible.
- My favorite veggies for veggie pizza are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli, and quartered cherry tomatoes
- The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza until 2 hours or less before serving.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 225mgCarbohydrates: 16gFiber: 5gSugar: 6gProtein: 7g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.