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cold veggie pizza

Cold Veggie Pizza

Layered with crescent rolls, a ranch-seasoned cream cheese, Cheddar cheese, and loads of bright and crunchy vegetables, this is the best veggie pizza recipe I’ve ever made! It is perfect for cookouts, holidays or even a light lunch.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 16
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 tubes crescent roll sheets
  • 12 ounces cream cheese softened
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese optional
  • 4-5 cups chopped or sliced veggies

Method
 

  1. Preheat oven to 375°F. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
  2. Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill and parsley. Season to taste with salt and pepper.
  3. Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired.
  4. Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days but is best served within 2-8 hours.

Notes

  • Sour cream can be substituted for the Greek yogurt.
  • If you can't find crescent sheets, you can substitute crescent rolls, but you will have to roll out the dough, so the seams are no longer visible.
  • My favorite veggies to use are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli and quartered cherry tomatoes.
  • The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza until two hours or less before serving.