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.
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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!
Table of Contents
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
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.
- 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 colled 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 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.
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.
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
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!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
Anna says
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 “Louise’s Finger Salad”; 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 & cheese…bingo!!!….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 20’s at the time LOL 😊
Caroline heminway says
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!
Margie says
Delicious!!!! Very easy to make.
MJ says
Great instructions and easy to make.