appetizervegetariancrowdPleaserkidFriendly

Veggie Pizza

by Cathy Andrasko-28 March 2026Easy

Prep Time20 min

Cook Time17 min

Total Time37 min

Servings32

A creamy base of seasoned sour cream and cream cheese provides a luscious foundation for a colorful array of fresh vegetables, creating a satisfying crunch in every bite. The light, flaky crescent dough forms the perfect crust for this veggie pizza recipe. This crowd-pleasing cold vegetable pizza is perfect for parties, game days, or any occasion.

Imported RecipeOriginally from: www.pillsbury.com

Ingredients

1 Package 8 oz cream cheese, softened
2 Cans 8 oz refrigerated pillsbury original crescent dough sheet
0.5 cup Sour cream
0.125 tsp Garlic powder
1 Plum tomato, seeded, chopped
0.5 cup Small fresh broccoli floret
0.333 cup Quartered cucumber slice
1 tsp Dried dill weed
0.25 cup Shredded carrot

Method

0
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
1
If using dough sheets: Unroll both cans of dough. Place dough in prepared pan; press in bottom and up sides to form crust. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place dough in prepared pan; press in bottom, and up sides to form crust.
2
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3
In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.
4
Top pizza with prepared vegetables. If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.