Veggie Pizza Recipe -
Veggie Pizza Recipe
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Veggie Pizza
A great way to tastefully get raw veggies into an appetizer! See more

Veggie Pizza

Recipe by  

"I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    25 mins

    2 hrs 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
  2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
  3. Bake for 10 minutes, let cool.
  4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2007

Love this recipe. To serve easier, I cut the crust BEFORE I put on cream cheese mixture. No mess. I also add finely shredded cheddar cheese and press in slightly.

Most Helpful Critical Review
Jun 13, 2011

I followed the recipe as it was stated and there was WAY too much of the cream cheese/ranch mixture for the crust. It made the pizza heavy and gooey. I really wish I had only put half of the mixture on the pizza crust.

Jan 25, 2004

Delicious. I added my own combo of veggie ingredients: carrots, sweet onion, cucumber, broccoli, cauliflower, and black olives.

Jan 25, 2004

This recipe is great, but if you don't use a processor, you're going to be chopping til Kingdom come!! I also added black olives and shredded cheddar on top. Yummy crowd pleaser--and adds a lot of color to your table!

Apr 21, 2008

I chose this recipe over the other 5 star veg pizza recipe because of the dill in the spread. As other users have noted, this makes the pizza! Don't fail to add that. I love mayo in these types of recipes so I did 8oz. cream cheese, 1/2 cup sour cream, 1/2 cup mayo. After mixing the spread, I chilled it for a bit. I let my dough cook 11 min exactly and it was perfect. I let it cool for 15 min away from the stove. Then I began spreading the cream cheese mix on top. It was a bit hard to spread but there was no sogginess. My veggies included grated carrot, orange bell pepper, green onions, broccoli, and campari tomatoes. I pressed them into the spread. I then chilled the pizza for an hour before serving. EVERYONE LOVED IT. EVERYONE! If you do what I suggest above, this pizza will be good for more than 24 hours without becoming soggy. I just enjoyed leftovers and thought they even tasted better than the first day.

Jan 25, 2004

My mom used to make a similar veggie pizza for me when I was young, and I'd been wanting to try making it myself. Luckily for me, I ran across this recipe---it's even better than mom's! I made it for a party (where it was a big hit); I loved it so much that I made up another batch the next week! Yummy yummy yummy!

Jan 25, 2004

When I was reading the reviews of this recipe I couldn't believe that it could be that good. Wow, was I wrong. This was delicious. I recently had an appetizer party and this was the first to go. My 7 and 8 year old also couldn't get enough. I will definitely fix this again.

Jan 25, 2004

I took this pizza to a Super Bowl Party, and everyone loved it. I accidently used Fiesta Ranch Dip, so my pizza had a little bit of a Mexican Twist! Next time I am going to try it with the regular ranch!


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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