Cold veggie pizza is a classic party appetizer that's perfect for picnics and potlucks! It's made with a flaky crescent dough crust that's topped with ranch cream cheese spread, fresh veggies, and parmesan cheese.
Recipe summary
Flavor/texture: Fluffy crescent dough crust is topped with ranch cream cheese spread, chopped fresh veggies, and parmesan cheese.
Easy to customize: Add your favorite fresh veggies and cheese on top!
Great for: Summer parties, picnics, Fourth of July.
Pan size: 13x18
More appetizers: Puff Pastry Zucchini Tart, Caramelized Onion Tart, BLT Dip
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Ingredients and substitutions
- Crescent dough - I used two tubes (8 ounces each) of crescent dough sheets. If you can't find sheets, regular crescent dough works as a substitute. The only difference is that you'll need to press the perforations together before baking.
- Cream cheese - You'll need block-style cream cheese for this recipe. Regular or low fat cream cheese will work.
- Sour cream - Adds a creamy texture and tangy flavor to the cream cheese spread. Sour cream could be substituted with plain Greek yogurt if desired.
- Seasoning - Ranch seasoning, salt, and pepper add a tangy, herby flavor to the cream cheese spread. Ranch seasoning can be homemade or store bought.
- Veggies - I added chopped broccoli, cherry tomatoes, grated carrot, and chopped bell pepper to my veggie pizza. Feel free to add your favorite veggies to your pizza. Cucumber, red onion, green onion, cauliflower, and olives make great additions.
- Parmesan cheese - I like the salty, savory flavor that parmesan cheese adds, but it could be substituted with another cheese if desired. Cheddar cheese and pepper jack cheese are great choices.
How to make cold veggie pizza
- Add cream cheese to a bowl, beat with a hand mixer until creamy and smooth, then add sour cream and seasoning. Mix until smooth and set aside.
- Bake crescent dough until golden brown across the top, then allow crust to cool completely.
- Spread cream cheese mixture over cooled dough.
- Top with fresh veggies and parmesan cheese. Chill until ready to serve.
Tips and tricks
Bring cream cheese to room temperature - Softened cream cheese incorporates easily with the other ingredients. I recommend using a hand mixer to prevent lumps and mix ingredients with ease.
Line baking sheet - If you don't want to serve your veggie pizza in the pan, I recommend lining it with parchment paper for easy removal after baking.
Chill before serving - While your veggie pizza can be served immediately, I recommend chilling for at least 1 hour before serving. This allows time for the cream cheese spread to chill and set.
Add your favorite veggies - Don't see your favorites in the recipe? Feel free to add your preferred toppings like cucumber, cauliflower, or olives.
Storage
Veggie pizza keeps in the refrigerator for up to 4 days. The crust will soften and eventually get a little soggy the longer it's refrigerated.
I recommend serving veggie pizza within about 8 hours of assembly for best flavor and texture.
Frequently asked questions
Cold veggie pizza can be assembled up to 8 hours in advance and stored in the refrigerator until ready to serve. The crescent dough crust could also be baked a day ahead and stored until you're ready to assemble it.
Frozen vegetables tend to get a bit soggy when thawed, so I don't recommend using frozen veggies for this recipe.
Shredded cheddar cheese, cucumber, olives, cauliflower, red pepper flakes, fresh herbs (like dill, parsley, or chives), red onion, and mushrooms are great additions to cold veggie pizza.
Due to the dairy based spread and fresh veggies (neither of which freeze and thaw well), I don't recommend freezing this recipe.
Since this recipe includes a dairy-based spread, it needs to be refrigerated until ready to serve. After two hours at room temperature, leftovers must be refrigerated or discarded.
I used a standard half sheet pan (13x18 inches) in the photos. A 10x15 jelly roll pan can also work - the crescent dough can be pressed up the sides to create a crust.
Recommended
📖 Recipe
Cold Veggie Pizza
Ingredients
- 16 ounces crescent dough sheets
- 8 ounces block-style cream cheese, softened
- 1 cup sour cream
- 1 tablespoon ranch seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup chopped broccoli florets
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium carrot, coarse grated
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 375℉. Line a 13x18 baking sheet with parchment paper.
- Unroll crescent dough sheets and place side by side onto your prepared sheet pan. Press the edges together to create one large sheet.
- Bake for about 13 to 17 minutes, or until browned across the top. Allow to cool completely to room temperature, about 30 minutes.
- Meanwhile, add cream cheese to a mixing bowl. With a hand mixer, beat until creamy and smooth. Add sour cream, ranch seasoning, salt, and pepper, and mix until smooth.
- Spread cream cheese mixture over cooled crescent dough.
- Top with chopped veggies and parmesan cheese. Chill for 1 hour (up to 8 hours), then slice and serve.
Equipment Recommendations
Notes
- Using regular crescent dough: Crescent dough sheets can be substituted with regular perforated crescent dough. Press to seal edges before baking.
- Storage: Cold veggie pizza is best served within 8 hours of assembly for best flavor and texture. Leftovers will keep for up to 4 days in a tightly sealed container in the refrigerator.
- Customize: Add your favorite toppings like shredded cheddar cheese, olives, cucumber, red onion, and cauliflower.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!