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Easy Veggie Pizza

Easy Veggie Pizza

"Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust. "
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1 h 10 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 135 mg
  • 5%

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.

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.


  • High Altitude (3500-6500 ft): No change.

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Read all reviews 38
  1. 55 Ratings

Most helpful positive review

this recipe is great. i got it from my mother-in-law, who has been making it for several years. when i got it from her, she had a slightly different version. i don't know if they were the instru...

Most helpful critical review

Guess I'm the odd one out....too much cream cheese taste for me...not enough veggies. I made as is....would probably have like it with the ranch dressing mix I saw recommded in previous reviews.

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this recipe is great. i got it from my mother-in-law, who has been making it for several years. when i got it from her, she had a slightly different version. i don't know if they were the instru...

This is a great, easy appetizer or snack. I have always used dry ranch or dry italian dressing instead of the dill weed. I just like a more powerful flavor which either of those lend to the pizz...

I've actually had this recipe for over 10 years and it is always a big hit at parties. Everyone is always asking for the recipe. Don't use fresh dill as it will be too harsh.

An inexpensive appetizer recipe. This is much better and more attractive if the vegetables used are julienned.

This recipe is a classic. It's so versatile, just add the veggies you like. Today I prepared this by shaping the cresent rolls into a Christmas tree and topped with carrots, celery, and green ol...

This is a great appetizer that everyone always loves at parties. I usually bake the crescent roll crust on a baking sheet, so I can cut the pizza into squares and serve easily. I also just mix...

A million ways to modify, depending on your whimsy of the day, this pizza is light and very tasty. I especially like the sauce, as it was tangy and different, and I'm not a huge fan of red or tr...

I add a little celery seed and ranch dressing to the cream cheese mixture. Also, I've found that celery and cucumbers, if chopped very finely at least, tend to lose their color if left overni...

I believe mine is the same exact recipe and WE LOVE IT!!!!!!, We like orange or red peppers on it too, it's fun because you can switch it up and mix it up. A sprinkle of shredded cheddar cheese...