Cold Veggie Pizza (Easy Appetizer With Crescent Rolls!)

Cold veggie pizza is a staple appetizer that is creamy and packed with ranch flavor. This light and refreshing appetizer adds a colorful pop of to the table for any spring or summer party, and everyone will love a slice.

 

Use plenty of tender garden-fresh veggies like broccoli, bell pepper, carrots and green onion all on top of a chewy crescent roll crust topped with smooth ranch flavored cream cheese and cheddar cheese. Delicious!

Why We Love Cold Veggie Pizza

• Perfect For A Party– This cold veggie pizza appetizer adds a pop of color and fresh veggies to any party table. Also great for football tailgating, baby showers, birthday parties or just for a hot summer day for a light lunch.
• Make The Recipe Ahead– This is a recipe that you can easily prepare the night before!
• Easy To Make- Use storebought crescent dough as a shortcut to make this delicious appetizer quick and easy.

In the midwest where I grew up, this cold veggie pizza was always a staple in the spring and summertime at parties.

I was never a huge ranch fan though and didn’t actually try this delicious appetizer until I was in my 20’s. We were in Atlanta on a super hot day and my friend made this easy recipe. It flew off the table as all of us gobbled it up, and was the first time I saw that my husband enjoyed it. It will be just as delicious for your family and friends too!

Ingredients For Cold Vegetable Pizza

For The Crust

• crescent roll dough – two sheets, or pinch together two tubes of regular crescent roll dough. You can also use my homemade pizza dough recipe in place of crescent dough for the pizza crust.

For The Spread

• cream cheese – softened to room temperature
• sour cream– plain unflavored greek yogurt can also be subsituted here
• garlic powder
• onion powder
• dill – dried
• salt
• pepper

For The Veggies & Toppings

• cheddar cheese shredded
• large carrots shredded
• broccoli chopped small
• bell pepper chopped small, about two bell peppers
• green onions (Optional) – green tops, chopped finely as garnish

How To Make This Cold Veggie Pizza Recipe

For The Crust

1. Preheat the oven to 375. Lightly oil a rimmed sheet pan or line with parchment paper.
2. Lay the crescent dough on the pan, overlapping the sheets. Pinch and press the dough together to seal the seams to make one large sheet, folding any extra dough down around the edges.

3. Place the dough on the pan into the oven. Bake for 13-15 minutes or until lightly brown. Let the pan and dough cool completely to the touch before adding toppings.

For The Spread

1. In a medium sized bowl stir together softened cream cheese and sour cream until smooth. Add the garlic powder, onion powder, dill, salt and pepper. Mix until thoroughly combined.

2. Spread the cream cheese mixture over the crust, leaving a thin space for a crust along the edge

For The Veggies & Toppings

1. Sprinkle the cheddar cheese and shredded carrot across the cream cheese mixture.
2. Add the finely chopped fresh vegetables like broccoli and bell pepper evenly to the pizza. Top with green onions. Slice into rectangles and enjoy!

Can I Swap Different Veggies?

Yes, you can totally swap different veggies or leave out a veggie on top of this pizza to whatever you like. The trick when you add veggies I have found is to only pick one veggie that has a higher amount of water (like tomatoes) or the crust can become soggy.

Zucchini can make a great crust also. I usually serve it warm, but it’s great with my pizza zucchini boats or Italian style zucchini boats with ground beef.

Cold Veggie Pizza Toppings Ideas

Here are a few great ideas of raw veggies you can use for toppings that I already know work well with this recipe. The trick with any vegetable is to slice them thin (like grating them) or chop the veggies a little smaller.

Olives- black olives or green olives

Onion – We like red onion or sweet onion. Green onion or chives are also delicious

Carrots – Shredded carrots work best

Broccoli – chopped small

Cauliflower – chopped small

Raddish – sliced thinly or shredded

Bell Pepper– Green, red, orange or yellow all work

Cherry Tomatoes– when I use cherry tomatoes I cut them in half with the inside facing up so they are less likely to get liquidy. Other types of diced tomatoes tend to get a little liquidy if not eaten right away.

Can I Use Flavored Cream Cheese From The Store?

Yes you can totally use a savory flavored cream cheese. I recommend using something with a similar flavor like chive cream cheese. Mix the cream cheese with a little sour cream so the mixture is a little more spreadable.

Taste and see if you need to add the seasonings, as it can vary depending on how flavorful the cream cheese is.

Can I Use Premade Ranch Seasoning?

Yes, you can use premade ranch seasoning instead of the spices in this recipe. Use about two teaspoons of ranch seasoning or ranch dressing mix. It can be helpful to taste the cream cheese mixture to make sure it has enough seasoning.

How Long Does Cold Veggie Pizza Last?

This delicious appetizer is best served fresh but can last for up to four days in the fridge. Store slices in a covered airtight container.

Can I Make Cold Veggie Pizza Ahead Of Time?

You can make this recipe up to 12 hours ahead of time or overnight.

If you need to make this recipe further ahead I recommend making the different pieces like the crust, spread and chopping the veggies ahead of time. Then you can layer the ingredients right before serving. This will help keep the appetizer from accidentally becoming soggy in the fridge.