EasyLunchSaladVegan
Beans & Rice 馃構
10 min cook
View Recipe
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.
Heat oven to 375掳F. Spray 15x10x1-inch pan with cooking spray.
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.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
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.
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.
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