On My Kids Plate

Kid Food, Family Meals And Fun

  • Home
  • Dinner
  • Breakfast
  • Side Dishes
  • Baking & Desserts
  • Holidays
    • Valentine’s Day
    • Easter
    • Fourth Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Welcome!
Home ยป Cold Veggie Pizza

Cold Veggie Pizza

March 25, 2022 Kristy Richardson Leave a Comment

3.0K shares
  • Share
  • Tweet
  • Email
Jump to Recipe

Cold veggie pizza is a staple appetizer that is creamy and packed with ranch flavor. This light refreshing appetizer add a colorful pop of deliciousness to the table for any spring or summer party.

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

*This post may contain affiliate links to products we love. If you purchase something after clicking one of our links we make a small fee. As an Amazon Associate I earn from qualifying purchases. See our affiliate policy here.

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 my Christmas Tree Cold Veggie Pizza for Christmas in July or the holidays!

Ingredients For Cold Veggie Pizza

Ingredients for cold veggie pizza in bowls with labels

For The Crust

  • 16 ounces crescent 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

  • 8 ounces cream cheese – softened to room temperature
  • 1 cup sour cream– plain unflavored greek yogurt can also be subsituted here
  • 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 bell peppers
  • 2 green onions (Optional) – green tops, chopped finely as garnish

How To Make Cold Veggie Pizza

For The Crust

  • Preheat the oven to 375. Lightly oil a rimmed sheet 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.
crescent dough stretched on a pan to form a crust
  • 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

  • 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
  • Spread the cream cheese mixture over the colled 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

  • Sprinkle the cheddar cheese and shredded carrot across the cream cheese mixture.
  • 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.

Here are a few ideas of raw veggies you can use for toppings:

  • Black Olives
  • Green Olives
  • Red Onion
  • Sweet Onion
  • Chives
  • Shredded Carrots
  • Broccoli – chopped small
  • Cauliflower – chopped small
  • Raddish – sliced thinly or shredded
  • Bell Pepper– Green, red, orange or yellow
  • 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 flavored cream cheese. I recommend using something with a similar flavor like chive cream cheese. Mix with sour cream so the mixture is 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.

Other Recipes You Will Love

Easy Fresh Guacamole– This is always one of my favorite go-to appetizers to make on a warm day to share.

Classic Italian Pasta Salad– This is my Aunt’s recipe that she finally gave me and is the BEST! Packed full of veggies, cheese and Italian flavors, this pasta salad is always a hit.

Hawaiian Roll Pizza Sliders– All the taste of gooey pizza in a pull-apart style appetizer that is perfect for sharing.

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

Cold Veggie Pizza

Kristy Richardson
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.
4.67 from 15 votes
Print Recipe Save to Pinterest
PREP TIME 17 mins
COOK TIME 13 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 20 Servings
Calories 172 kcal
Prevent your screen from going dark while you cook

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
Love Family Recipes?Follow @OnMyKidsPlate On Pinterest For More

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!

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
Tried this recipe?Tap to review this recipe and comment now
On Instagram?Follow @OnMyKidsPlate and tag your photos!
3.0K shares
  • Share
  • Tweet
  • Email

30 Minute-Meals, Appetizers, Easter, Fourth Of July, Holidays, Main Dishes, Party Ideas, Pizza, Snacks, Thanksgiving, Vegetables Appetizer Recipes, vegetable, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




SEARCH

Sign Up Here!

Free Membership!

Get all of our new recipes sent straight to your email.

    โ€‹

    Kid Chef Bakes For The Holidays Cookbook
    A headshot of Kristy Richardson.

    Welcome to On My Kids Plate, I'm Kristy! Here you will find ideas for helping kids have fun with food, recipes both kids and parents love, fresh parenting ideas, great tips and a little bit of humor. I hope you find an idea your family loves. Follow along below to see all the ideas on social media below, or email me hello@onmykidsplate.com

    Let’s Connect On Social

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    More Delicious Recipes You’ll Love

    Pizza chicken lifted from the pan pulling the melted cheese with a spatula.
    Cranberry Pecan Chicken salad in a bowl on a counter cropped in square.
    Close up on a garlic knot covered in garlic, cheese and parsley from the side.
    Media logos On My Kids Plate has been featured in.

    Privacy Policy

    Copyright & Disclosure

    Contact Me

    Copyright © 2023 · Daily Dish Pro Theme On Genesis Framework · WordPress · Log in