4.70 from 72 votes

Cold Veggie Pizza (Easy Appetizer With Crescent Rolls!)

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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.

Cold veggie pizza slices on a cutting board with more on a pan in the background


 

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!

If you like cold veggie pizza you should also try these Cold Veggie Pinwheel Tortilla Rollups. These are quick and easy to make, the bite-sized pieces also work as an appetizer, and they also make a great spring or summer lunch. Or try the Christmas Tree Cold Veggie Pizza for Christmas in July or the holidays!

Ingredients For Cold Vegetable Pizza

Ingredients for cold veggie pizza in bowls with labels

Find the full printable recipe with specific measurements and directions below in the recipe card.

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.
crescent dough stretched on a pan to form a crust
  1. 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.
Crescent dough stretched and baked on a pan

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.
A bowl with ranch seasoning cream cheese and sour cream being mixed together
  1. Spread the cream cheese mixture over the crust, leaving a thin space for a crust along the edge
Flavored cream cheese spread onto crescent dough on a pan

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!
veggie pizza topped with veggies and cheese on the pan

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.

Close up of slice of veggie pizza being pulled from the pan with spatula overhead view

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.

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Cold veggie pizza slice on the pan at an angle being pulled away with a spatula
Recipe

Cold Veggie Pizza


Course Appetizer
Cuisine American
Prep Time 17 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings 20 Servings
Cold veggie pizza has a delicious creamy ranch flavor that flies off the plate! This appetizer made from crescent rolls adds a colorful pop for spring or summer parties to your table.

Ingredients  

For The Crust

  • 16 ounces crescent dough two sheets, or pinch together two tubes of regular crescent dough

For The Spread

  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon dill dried
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For The Veggies & Toppings

  • 1 cup cheddar cheese shredded
  • 2 large carrots shredded
  • 1 cup broccoli chopped small
  • 1 cup bell pepper chopped small, about two peppers
  • 2 green onions Optional- green tops, chopped finely as garnish

Instructions

For The Crust

  • Preheat the oven to 375. Lightly oil a rimmed baking pan or line with parchment paper.
  • 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.
  • 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

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

For The Veggies & Toppings

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

Video

Notes

You can totally use a cream cheese that has already been flavored wih chives or other similar savory herb flavors. Depending on what flavor the cream cheese is will depend on if you need the extra seasonings mixed in, so taste and see!
Premade ranch seasoning can also be used in place of the seasoning in this recipe.
You can customize the vegetables to what y ou prefer, but try to avoid using many water vegetables like cucumbers. These can make the pizza soggy. See further up in the post for ideas of veggies that are delicious swaps and substitutes in this recipe.

Nutrition

Calories: 172kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 319mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1757IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 1mg
Keyword appetizer recipe, appetizers, broccoli, ranch, vegetable

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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Recipe Rating




8 Comments

  1. 4 stars
    I love to make this, it was for abou 12 people, with a lot of other items.

  2. Alva Zane says:

    5 stars
    So fun kids like to help make it can use seasoned cream cheese and whatever veggies you like

  3. Sheila Lenhart says:

    I have made this veggie pizza many times.
    I use my food processor for โ€œchoppingโ€ the veggies. This works well to keep them from rolling off and if there is a veggie a certain someone does not like this will to disguise the vegetables.

  4. I used a packet of southwest ranch and it was amazing!

  5. 5 stars
    Been making this since the 1987 Superbowl. The recipe was given to my sister who was a hairdresser by one of her patrons. We tried it & needless to say, IT was a HIT! Back then the recipe she was given was called โ€œLouiseโ€™s Finger Saladโ€; where that name came from, I do not know. That recipe called for dry ranch dressing, a combination of different colors bell peppers depending on season or occasion, cauliflower, & sweet onion or green onions. After taking the time to wash & shred & dice veggies, we decided the next time we made it, we would find a store or restaurant that had a buffet bar & just mix up a tray with their veggies & cheeseโ€ฆbingo!!!โ€ฆ.this saved us A LOT of time & money!! Anyway, thank you for posting this recipe for the younger ones to enjoy because I am telling my age since I was in my mid to late 20โ€™s at the time LOL ๐Ÿ˜Š

  6. Caroline heminway says:

    5 stars
    I made this it came really good I did everything exactly like the recipe. Expect I used ranch instant dressing! I mixed it up with the cream cheese it came out really good!

  7. Delicious!!!! Very easy to make.

  8. 5 stars
    Great instructions and easy to make.

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