I love veggie pizza. This seemed to be a staple in my families recipe book growing up. If you’ve never had veggie pizza before its a crescent dough crust baked, cooled, covered with a ranch, sour cream and cream cheese ‘sauce’ and topped with whatever toppings you see fit. Generally the toppings include broccoli, bell peppers, red onions, olives, shredded cheese and carrots. Basically you can have any toppings that don’t need to be cooked or served warm.
For this version I made mine a little different than usual. I added pesto and sun dried tomatoes which added a lot to the taste of the pizza without adding a lot of volume.
I used regular cream cheese and sour cream – feel free to swap out for lower calorie versions if you prefer.
This recipe does make a full cookie sheet of veggie pizza which means leftovers are a very real possibility. I happen to love veggie pizza the next day after it was made. The pizza can be stored in the fridge for about 3 days. If you are using bell peppers, cucumbers or any other wet toppings be sure to drain on a paper towel after cutting to keep the pizza from becoming soggy.
Veggie Pizza
Perfect for appetizers, side dish or light lunch. This is a quick and easy recipe that makes a lot with little effort
Ingredients
Optional Toppings
Instructions
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Preheat oven to 350 degrees
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Spread out dough on a baking sheet, cover entire baking sheet and pinch together any seams
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Bake according to package instructions. Dough should be cooked through but not too brown
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Allow dough to cool completely
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In a medium bowl mix together sour cream, ranch packet, and cream cheese
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Spread cream cheese mixture evenly across cooled dough
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Add desired toppings, starting with the largest veggies such as broccoli pieces and ending with the smallest pieces such as shredded cheese
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Cut into small rectangles and serve cold or room temperature
