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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!
Course Appetizers, Holiday, Pizza, Wine Pairing
Cuisine American-Inspired
Keyword appetizer, Pizza Friday, Pizza recipes, Riesling Wine Pairing, Veggie Pizza, White Wine Pairing
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 -20 slices
Author Tracey Gene


  • 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 tablespoon 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


  • 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!