Easy Veggie Pizza
This Easy Veggie Pizza is our go-to appetizer to make for family functions and parties. It's easy to make, loaded with raw veggies, and super delicious! Pair this pizza with a crisp white wine, such as Sauvignon Blanc, Pinot Gris, or a semi-dry to off-dry Riesling!
Servings: 20 slices
Calories: 159.24kcal
Ingredients
- 2, 8 oz Crescent Rolls we used Immaculate Baking Crescent Rolls
- 2, 8 oz Cream Cheese Room Temperature
- 1 cup Mayonnaise we used Primal Kitchen Avocado Oil Mayo
- 1 tbsp Ranch Seasoning we used Spiceology's Really Ranch Salt-Free Seasoning
- 1 cup broccoli florets about 1 large head or 2 small
- ½ cup cauliflower florets about 1/4 of the head
- 1 carrot shredded
- 1 red bell pepper small diced
- ¼ cup sharp cheddar cheese shredded
- ¼ cup white cheddar cheese shredded
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll crescent dough and press together the seams. If necessary, use a rolling pin to help flatten the dough evenly.
- Bake for 10-15 minutes, or until lightly golden brown. Remove from the oven and let it cool completely (about 7-10 minutes).
- Add mayonnaise, cream cheese, and ranch seasoning to a bowl and whisk together to make the sauce.
- Add sauce to the cooled dough and use a spatula or the back of a spoon to spread the sauce all over evenly.
- Sprinkle veggies (red bell pepper, broccoli, cauliflower, shredded carrot) all over evenly.
- Sprinkle cheese on top and cut into 20 small squares or 10 rectangles. Enjoy!
Nutrition
Serving: 1g | Calories: 159.24kcal | Carbohydrates: 8.38g | Protein: 3.75g | Fat: 12.58g | Saturated Fat: 3.23g | Polyunsaturated Fat: 6.06g | Monounsaturated Fat: 2.63g | Trans Fat: 0.02g | Cholesterol: 9.23mg | Sodium: 361.22mg | Potassium: 87.99mg | Fiber: 0.38g | Sugar: 2.79g | Vitamin A: 767.27IU | Vitamin C: 13.06mg | Calcium: 74.73mg | Iron: 0.31mg