Make an easy garden vegetable pizza for your next appetizer-needing party, tailgate or simple summer lunch. Made with basic ingredients and all your favorite veggies, you already know it’s going to be good!
This is a sponsored post from Crisp Cooking. All opinions are 100% mine.
My kids are pretty good about eating their vegetables, but they’re even better about it when I’m able to serve them in a fun and creative way. This vegetable pizza is light, colorful, and pretty healthy! They love that it’s “pizza.” I love how easy it is to make and how wonderful it tastes. It’s perfect as an appetizer, snack or side dish.
Garden Veggie Pizza
Whether you’re trying to eat healthily or simply trying to make a lighter dish to eat, this recipe can do it all. With so much greatness in every slice, you’re going to want to reach in for another. We enjoy this pizza recipe often, and it’s not hard to see why. Made with just a few ingredients and steps, it’s as easy to assemble as it is delicious to eat.
Why You’ll Love This Recipe
- It’s convenient. Do you ever have an overabundance of veggies in your garden or a few random veggies in the fridge crisper drawer that need to be used up? This recipe is perfect for helping to turn them into a wonderful new creation.
- It’s a fun way to eat healthier. Made with so many fresh veggies in every bite. This is a creative and fun way to get everyone to eat more greens, reds, oranges, and so on. Use any veggies that you have on hand, and it’s sure to taste just as good!
- It’s easy to throw together. Spread out some crescent dough, bake it, and prep the rest before assembling. This is also a great recipe for having the kids help. They can add the veggies on top and make cute faces or designs to make this pizza even more fun. They’ll love eating their creations.
Garden Veg Pizza Ingredients
Crescent rolls: You will need 1 (8ounce) sized can of refrigerated crescent rolls. This will be the crust of your pizza.
Cream cheese: one 8-ounce sized brick of softened cream cheese will be the main ingredient used in our spread or “sauce” on the pizza.
Sour cream: Add 1/4 cup of sour cream to make the cream cheese more spreadable and flavorful. This will also help to keep it from feeling too rich in every bite.
Ranch dressing mix: For added flavor, you will want to use one heaping tablespoon of dry ranch-flavored dressing mix.
Veggies: You will need a total of about 2 cups of sliced veggies, but you can use any combination of veggies, including cucumber, carrots, celery, bell peppers, broccoli, cauliflower, etc.
How to Make Easy Garden Vegetable Pizza
Preheat the oven to 375 degrees F.
Roll out the crescent roll dough onto a quarter baking sheet (9×13 pan) and pinch together the edges to form the crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove the crust from the oven and let cool 15 minutes without removing it from the baking sheet. (If you want to cool the crust quickly, put it in the freezer for a few minutes.)
In a small mixing bowl, combine cream cheese, sour cream, and dry Ranch dressing.
Spread the mixture over the cooled crust.
The Wavy Knife from Crisp Cooking was so fun to use- I love how it dressed up the veggies that much more. I like to arrange the sliced vegetables, then top with grated carrot. I used my Crisp Zester to grate the carrot even finer. Cut into squares and serve. Store any leftovers in a sealed container in the fridge.
Arrange vegetables over the cream cheese layer.
Tips for Making the Perfect Veggie Pizza
- Make sure that you use softened cream cheese. This will be much easier to spread and will give you a lump-free experience.
- Let the crescent roll dough cool completely before spreading the cream mixture over the dough. If you spread it while the dough is warm, you will find that the pizza becomes soggy pretty quickly.
- Slice the veggies thinly. Using a mandolin or grater will get you evenly sliced thin pieces. You don’t want them too thick, or it may be difficult to bite into your slice of pizza.
Easy Garden Vegetable Pizza
- 1 package (8 ounce) refrigerated crescent rolls
- 1/2 package (8 ounce) cream cheese, softened
- 1/4 cup sour cream
- 1 heaping TBSP dry Ranch-style dressing mix
- 2 cups sliced/chopped vegetables
Optional Vegetable Toppings
- bell pepper
- Preheat oven to 375 degrees F.
- Roll out the crescent roll dough onto a quarter baking sheet (9×13 pan) and pinch together edges to form the crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. (If you want to cool the crust quickly, put it in the freezer for a few minutes.)
- In a small mixing bowl combine cream cheese, sour cream and dry Ranch dressing.
- Spread the mixture over the cooled crust. Arrange vegetables over the cream cheese layer.
- The Wavy Knife from Crisp Cooking was so fun to use- I love how it dressed up the veggies that much more.
- I like to arrange the sliced vegetables, then top with grated carrot. I used my Crisp Zester to grate the carrot even finer.
- Cut into squares and serve.
- Store any leftovers in a sealed container in the fridge. Enjoy!
This is a sponsored post from Crisp Cooking. All opinions are 100% mine
Can I make garden pizza recipe in advance?
While you can make several steps in advance, I do not recommend assembling the pizza until ready to serve. This is because the pizza will become soggy the longer it is in contact with the cream cheese mixture and veggies. To prep in advance, have your crescent dough cooked already, or pre-slice your veggies and keep them in the fridge.
Can I use Ranch dressing instead?
If you don’t have or cannot find dry ranch seasoning mix, you can use bottled ranch dressing. I recommend starting out at maybe 1/4 cup of ranch dressing, and then after blending the filling together, taste it before adjusting to suit your own tastebuds.
Can I use mayo instead of sour cream?
Yes, if you do not have any sour cream on hand, you can replace it with mayonnaise or even Greek yogurt. The point is simply to make the cream cheese easier to spread around. I do not recommend miracle whip, though as it will leave a tangier-than-expected taste behind.
Looking for some healthy vegetable recipes? Try these:
- Grilled Lemon Curry Zucchini
- How to Cook Corn on the Cob
- Easy Sweet Potato Recipe
- Summer Veggie Stew
- EASY SUMMER CORN SALAD
- Easy Stuffed Zucchini
- Baked Potatoes with Cheese Sauce
- CAST IRON SKILLET POTATOES
- MANDARIN ORANGE SALAD
- Oven Fried Zucchini
- Summer Garden Salad
- Ranch Roasted Potatoes
Make this garden veggie pizza recipe for your next appetizer-needing party, tailgate or simple summer lunch. Made with basic ingredients and your favorite veggies, you already know it’s going to be tasty!