Veggie Pizza

Veggie Pizza

Made  times

"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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2 h 25 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  1. 428 Ratings

Most helpful positive review

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

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 m...

Most helpful
Most positive
Least positive

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.

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

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 lo...

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...

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...

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....

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 regu...

I made this for a large party and had platters full...people loved it-it is not the same old boring appetizer, use colorful veggies and it comes out great!

Very quick, very easy, very good.

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