Easy Garden Vegetable Pizza

Easy Garden Vegetable Pizza is a delicious and healthy way to enjoy this classic dish. This cold veggie pizza is loaded with fresh vegetables, topped with a creamy, tangy cream cheese spread that is a perfect dish for a quick lunch or dinner!

Prep Time20

Cook Time12

Cool15

Total Time47

Course: Appetizer, dinner, lunch, Snack

Cuisine: American

Keyword: Easy Garden Vegetable Pizza

Servings: servings

Calories: 154kcal

Author: Jessica & Nellie

Ingredients

8 oz refrigerated crescent rolls
8 oz package cream cheese softened
¼ cup sour cream
1 TBSP dry Ranch-style dressing mix heaping TBSP
2 cups vegetables- carrots, cucumbers, bell peppers, mushrooms, onions, celery, broccoli, cauliflower sliced/chopped

Instructions

Prep: Get the oven preheating to 375 degrees F.
Roll out the crescent roll dough onto a quarter baking sheet (9x13pan) and pinch together the edges to form the pizza crust.
Bake: Place the pan in the preheated oven and bake for 12 minutes. Once finished cooking, remove the crust from the oven and let it cool for about 15 minutes without removing it from the baking sheet.
Veggie prep: Prepare your chosen vegetables to top your pizza. I like to use a crinkle cutter to dress up my veggies, my kids love how they look on their pizza and it makes eating healthy a fun family affair! Chop the carrots, bell peppers, cucumbers, and whatever other toppings you've chosen.
Pizza spread: In a small mixing bowl, combine the softened cream cheese, sour cream, and dry Ranch dressing. Stir well to combine. Proceed to spread the cream cheese mixture over the cooled crust to cover the entire surface.
Arrange the vegetables over the cream cheese layer, top with a little bit of grated carrots if desired, slice, serve, and enjoy!

Notes

Garden vegetable pizza with cream cheese spread can be stored in an airtight container in the refrigerator for up to 3 days. However, it is best to consume it within the first 24 hours to ensure maximum freshness.

Nutrition