Skip to Content

Cold Veggie Pizza

Cold Veggie Pizza is an easy, fun and flavorful way to eat your vegetables. It’s a party food classic that can also be served as an appetizer, snack, lunch, or even a light dinner!

A crescent roll crust is generously slathered with a ranch-flavored combo of cream cheese and sour cream and then it’s topped with lots of colorful fresh raw vegetables and served cold. Irresistibly delicious!

I really love sharing these favorite retro/classic recipes. There’s a reason why they’ve stood the test of time…they’re simple, so darn good and everyone always loves them.

This crescent roll veggie pizza is so yummy, it will make you want to eat your vegetables. It might even make people who don’t want to eat their veggies want to eat their veggies…just get them to take one bite!

First of all, it’s absolutely gorgeous (and they do say we eat with our eyes first). Just look at all those vibrant and beautiful colors…green, orange, purple, and red.

Then there’s the crescent roll crust. I mean, come on. Is there anyone out there who doesn’t love crescent rolls? Nope, didn’t think so. And besides being delicious, it makes things super easy!

Next up is the all-in-one “sauce” and cheese, a smooth and creamy mixture of softened cream cheese, sour cream, and all the herbs and spices needed to make it taste exactly like ranch dip or dressing.

And we all love us some ranch, right? Right!

Finally, we’ve got all the fresh, crisp and tasty raw veggies: broccoli, cauliflower, carrots, tomatoes, and purple onion.

The combination of flavors and textures is absolute perfection, and it’s totally addicting!

a piece of cold veggie pizza on a spatula being lifted out of the whole tray of pizza

Ingredients you need:

Note: Ingredient amounts are in the recipe card below.

  • Refrigerated crescent roll dough
  • Cream cheese
  • Sour cream
  • Garlic powder
  • Onion powder
  • Dill (dried)
  • Chives (dried)
  • Parsley (dried)
  • Seasoned salt
  • Black pepper
  • Broccoli
  • Cauliflower
  • Carrot
  • Grape tomatoes
  • Purple/red onion

Here’s a look at how to make Cold Veggie Pizza:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one a graphic on an oven with text that says preheat the oven to 375 degrees Fahrenheit; the other of dough in a pan lined with parchment with text that says place crescent roll dough on a parchment-lined baking pan, pinch seams to make one piece
2 images; one a graphic of an oven with text that says 375 degrees Fahrenheit and bake 9 to 12 minutes or until golden brown; the other of the baked crust in the pan on a cooling rack with text that says place on a wire rack, cool completely
2 images, one of cream cheese mixture in a bowl with a spoon with text that says combine cream cheese, sour cream, herbs and spices; the other of the cream cheese mixture spread on the crust in the pan with text that says spread the cream cheese mixture on the crust
2 images; one of veggies on the pizza with text that says top with the veggies; the other of a hand pressing down the veggies with text that says gently press veggies into cream cheese mixture
2 images; one a graphic of a refrigerator with text that says cover and refrigerate 1 hour or until ready to serve; the other of a hand holding up a slice of pizza with text that says slice and enjoy

Tips & Tidbits:

  • I use the herbs and spices from my Easy Homemade Buttermilk Ranch Dressing recipe because I always have them on hand.
    • Traditional versions of this recipe call for packaged dry ranch dressing mix. If you’d rather use this instead, use half of a one-ounce packet (or to taste).
    • I’ve also seen this made with Italian salad dressing mix instead of ranch. Those packets are smaller, so I would say use one packet (or to taste) if you’d like to try that version.
  • Make sure your veggies are nice and dry after you wash them so that your pizza doesn’t get wet and soggy.
  • This combination of broccoli, cauliflower, carrots, tomatoes, and red onion is my favorite, but feel free to use any combination of raw veggies that you like. You want about 2 heaping cups of veggies total.
    • Other veggies that would be good on this pizza include bell peppers, mushrooms, green onions, black olives, cucumber, zucchini, radishes, and celery.
  • To save on calories and also because I don’t think it really needs it, I don’t add any cheese as a topping. But you could add a half of a cup of shredded cheddar, mozzarella, or your favorite cheese on top.
  • This recipes makes 12 appetizer/snack-sized pieces. If you’re serving a crowd, double the recipe, use two 9×13-inch baking pans, and divide everything between the two pans.
  • Best when served the day you make it (and best when served chilled)!
  • Store leftovers in the refrigerator, covered, for up to 3 days. The sooner you eat it, the better!
3 pieces of cold veggie pizza on a white plate with the whole pizza in the background

Try serving this cold vegetable pizza instead of a plain-old veggies and dip tray at your next party or get-together. It’s a crowd-pleaser, and everyone will rave about it!

Besides being perfect for parties, picnics, potlucks, showers, game day, holidays, and more, it’s also great to have in the fridge for snacking. Speaking of that…I’m going to go grab a piece (or two or three…) right now!

I hope you try this Cold Veggie Pizza recipe and love it as much as I do. Thanks for visiting today!

michelle signature

More veggie recipes you might like…

If you make this recipe, I’d love to know how it went. Please leave a star rating and comment below. Thanks!

whole cold veggie pizza on a piece of parchment paper with a spatula and plates on the side

Cold Veggie Pizza

Cold Veggie Pizza is an easy, fun and flavorful way to eat your vegetables. It's a party food classic that can also be served as an appetizer, snack, lunch, or even a light dinner.
Print Recipe Rate/Comment Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Crust Cooling Time and Chill Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12 snack-sized servings
Calories: 153
Author: Michelle / Now Cook This!

Ingredients

  • 1 (8-ounce) package refrigerated crescent roll dough
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried chives
  • ½ teaspoon dried parsley
  • ¼ teaspoon seasoned salt, add more or less to taste
  • ¼ teaspoon black pepper, add more or less to taste
  • ½ cup chopped raw broccoli, about ½-inch pieces
  • ½ cup chopped raw cauliflower, about ½-inch pieces
  • ½ cup shredded carrots
  • ½ cup quartered grape tomatoes
  • 2 tablespoons finely diced purple (red) onions

Instructions

  • Preheat the oven to 375°F.
  • Line a 9×13-inch rimmed baking sheet with parchment paper.
    If you don't have parchment paper, spray the pan lightly with cooking spray.
  • Remove the crescent roll dough from the tube and unroll. Place the dough on the baking sheet and press the seams together to form one large rectangular piece of dough. Gently press the dough out toward the edges of the pan (it doesn't have to go all the way to the edges, but get as close as you can without the dough getting too thin or tearing).
  • Bake for 9-12 minutes or until the crust is golden brown.
  • Remove the pan from the oven and place on a wire cooling rack. Allow the crust to cool completely on the pan (this will take about 20 minutes).
  • While the crust is cooling, in a medium bowl, mix together the softened cream cheese, sour cream, garlic powder, onion powder, dill, chives, parsley, seasoned salt, and black pepper until smooth and well-combined. Taste and adjust seasoning if needed.
  • Once the crust has cooled, spread the cream cheese mixture evenly over the crust, leaving a small border around the edges.
  • Top the cream cheese mixture with the veggies, spreading each one out evenly so that every piece of pizza will have some of each veggie on it. Very gently press down on the veggies so that they will adhere to the cream cheese mixture.
  • Cover the pizza with plastic wrap and refrigerate for at least one hour or until ready to serve (to chill the pizza and to allow the flavors to meld).
  • Cut the pizza into 12 pieces; serve cold.

Notes

  • Best when served the day you make it, and best when served chilled!
  • Since there is dairy in this recipe, don’t leave it sit out at room temperature for longer than 2 hours (if it is very warm out, even less than that). 
  • Traditional versions of this recipe call for packaged dry ranch dressing mix. If you’d rather use this instead of all the herbs and spices, use half of a one-ounce packet (or to taste).
  • These veggies not your favorites? Feel free to use any combination of veggies that you like! You want about 2 heaping cups total.
  • Want cheese? Add ½ cup of shredded cheddar or mozzarella to the toppings. 
  • If you’re serving a crowd, double the recipe, use two 9×13-inch baking pans, and divide everything between the two pans.
  • Store leftovers in the refrigerator, covered, for up to 3 days. The sooner you eat it, the better!
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!
Recipe Rating