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This Veggie Pizza is as easy as 1-2-3 and so delicious. With a ranch-seasoned cream cheese spread layered over golden baked pizza dough and topped with colorful fresh veggies, it’s a cool and satisfying dish perfect for parties, lunches, or poolside snacks.
Fresh, crisp vegetables and creamy ranch spread come together in this no-fuss crowd-pleaser that’s both beautiful and tasty. It’s a great make-ahead option for hot summer days or any time you want a veggie-packed bite.
Try This Next: Try my Cucumber Sandwiches or BLT Pasta Salad for more refreshing, veggie-forward options ideal for warm-weather gatherings.
Why I Love This Recipe
- Great for a crowd – Easy to cut into portions for sharing.
- Make-ahead friendly – Chill and serve cold when you’re ready.
- Flexible ingredients – Use your favorite raw vegetables for endless variety.
- Fast to assemble – Store-bought dough and ranch seasoning keep things simple.
RECIPE WALK-THROUGH
Before You Begin
Gather all your ingredients and prep your vegetables while the crust is baking and cooling. Make sure the crust cools completely before adding the cream cheese mixture to keep the texture just right.
Tools and Equipment
- 13×9-inch rimmed sheet pan
- Parchment paper and non-stick spray
- Small mixing bowl
- Knife and cutting board
- Fork (for docking dough)
- Spatula for spreading
Ingredient Notes
- Refrigerated pizza dough – We used the Pillsbury brand for this recipe. Follow your package directions for best results.
- Cream cheese – Full-fat or light, softened for easy mixing.
- Sour cream – Greek yogurt can be substituted.
- Ranch seasoning – Hidden Valley packet works best; 2 tablespoons is plenty.
- Vegetables – Use what you like: broccoli, peppers, cucumber, carrots, tomatoes, and more.
- Dill – Optional garnish that adds a fresh herbal note.
How To Make Veggie Pizza
See the recipe card below for full, detailed instructions
Preheat oven to 400℉. Line a 13×9-inch sheet pan with parchment paper and spray corners with non-stick spray.
Roll out pizza dough, pressing it into the pan and up the sides. Dock with a fork. Bake for 12–15 minutes or until golden brown and cooked through. Let cool completely.
Mix softened cream cheese, sour cream, ranch seasoning, pepper, and garlic powder until smooth.
Spread the cream cheese mixture over the cooled crust.
Top with chopped vegetables and gently press into the cream cheese. Garnish with fresh dill if desired.
Cut into 12 large or 24 small pieces. Serve immediately or refrigerate until ready to serve.
Frequently Asked Questions
Can I make this ahead of time?
Yes, just be sure to cool the crust completely before assembling.
Can I use crescent rolls instead of pizza dough?
Yes, two cans of crescent rolls work well for a buttery crust.
What’s the best way to cut the broccoli?
Into tiny florets, about the size of your thumbnail, for more manageable bites.
Can I skip the red onion?
Absolutely! Or soak it in ice water to mellow the bite.
Serving Suggestions
Top the pizza with sliced olives, feta cheese, or thin slices of radish. Cut into larger squares for a lunch-sized portion, or do bite-sized triangles for easy, portable appetizers.
Storage Tips
The Best Way to Store Leftovers
Wrap tightly and refrigerate for up to 3 days.
The crust may soften over time, so it’s best served the day it’s made.
Recipe Tips
- Cool the crust completely to avoid melting the spread.
- Chop or dice all veggies finely so they adhere well.
- Hidden Valley ranch seasoning was used; adjust to taste if using a different brand.
- Try adding sliced olives, mild pepper rings, thinly sliced radish, zucchini, red bell pepper, microgreens, feta cheese, or shredded cheese. Use any veggies that you enjoy raw.
- Press two cans of crescent rolls into the pan and bake as directed instead of using a pizza crust for a more buttery-tasting crust. You can also sometimes find whole sheets of crescent roll dough.
More Simple Recipes
- Grilled Shrimp Pasta Salad
- Summer Fruit Salad
- Veggie Pita Sandwich
- Watermelon Salad with Feta
- Mediterranean Green Bean Salad
- Creamy German Cucumber Salad
Veggie Pizza
Ingredients
- 13.8 ounce Can refrigerated pizza dough
- 8 ounces Cream cheese softened
- ¼ cup Sour cream
- 2 tablespoons Ranch seasoning
- ½ teaspoon Freshly cracked black pepper
- ½ teaspoon Garlic powder
- ½ cup Broccoli cut into very small florets
- ⅓ cup Yellow bell pepper diced
- ⅓ cup Diced English cucumber
- ⅓ cup Bagged shredded carrot roughly chopped
- 1 small Roma tomato cored, seeded and diced
- ¼ cup Red onion finely diced, optional
- Fresh dill for garnish chopped, optional
Instructions
- Preheat oven to 400℉. Line a 13×9” rimmed sheet pan with parchment paper, spray the edges and corners lightly with non-stick cooking spray.
- Roll out the pizza crust and press into the pan and up the sides. Lightly dock the bottom of the dough with a fork to prevent air bubbles. Transfer to oven and bake 12-15 minutes, or until cooked through and golden brown. Cool completely at room temperature.
- Meanwhile in a small bowl, mix the cream cheese, sour cream, ranch seasoning, pepper, and garlic powder with a fork until smooth. Once the crust has completely cooled, spread this mixture on the pizza crust.
- Top with the veggies and gently press into the cream cheese, sprinkle with a few pinches of freshly chopped dill if desired. Cut the pizza into 12 squares for larger portions, or cut the squares into triangles to make 24 small appetizer size servings. Serve immediately, or refrigerate and enjoy cold.
Notes
- It’s important to completely cool the dough before spreading on the cream cheese mixture. If the crust is warm, it will melt the cream cheese on contact and will make it difficult to spread. Adding the cream cheese to warm crust will also cause the crust to become soggy faster.
- To take the bite out of the red onion, soak the diced onion in ice water while you prep everything else, about 15 minutes. Drain and pat dry with a paper towel before using.
- This recipe was developed using Hidden Valley Ranch seasoning in the 1-ounce packet. Each packet contains roughly 3 tablespoons of seasoning; you’ll only need 2 tablespoons for this recipe.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
