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crescent roll veggie pizza on sheet pan
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4.78 from 22 votes

Crescent Roll Veggie Pizza Recipe

This tasty veggie pizza recipe is easy to make at home, and it's something the whole family will love! Made with a crescent roll base, it's a fun and simple recipe loaded with fresh veggies and a healthy helping of cheese!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 16 people
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Hand Mixer

Ingredients

  • 16 ounces refrigerated crescent roll dough (2 tubes)
  • 12 ounces cream cheese room temperature (1½ bricks)
  • ¾ cup sour cream
  • 1 teaspoon dried dill weed
  • 2 teaspoons sliced fresh chives
  • ¼ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup diced red onion
  • 1 cup diced tomatoes
  • ¾ cup diced bell peppers yellow, red, and orange
  • ½ cup peeled and shredded carrots
  • ¼ cup thinly sliced radishes
  • ½ cup diced broccoli
  • ½ cup diced cauliflower

Instructions

  • Preheat oven to 375°F and lightly spray a large rimmed baking sheet with nonstick cooking spray. The surface size of the large, rimmed baking sheet used is 16½” x 11½”.
    a baking sheet sprayed with nonstick spray.
  • Remove the dough from the refrigerator 5 minutes before using. Set the dough in the pan and press it over the bottom and halfway up the sides. Pinch the seams of the dough together. Refrigerate the dough 5-10 minutes before baking.
    16 ounces refrigerated crescent roll dough
    crescent roll dough spread out in a baking pan.
  • Bake the crust at 375°F for 15-20 minutes or until a little darker than golden brown and is cooked through. Cool Completely.
  • While the crust cooks, beat the cream cheese, sour cream, dill, chives, garlic, crushed red pepper, salt, and pepper using a hand mixer.
    12 ounces cream cheese, ¾ cup sour cream, 1 teaspoon dried dill weed, 2 teaspoons sliced fresh chives, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
    cream cheese in a glass bowl.
  • Once the crust has cooled, spread the cream cheese/sour cream mixture evenly over the crust. Top the pizza with the vegetables, and lightly press them into the cream cheese layer.
    ¼ cup diced red onion, 1 cup diced tomatoes, ¾ cup diced bell peppers, ½ cup peeled and shredded carrots, ¼ cup thinly sliced radishes, ½ cup diced broccoli, ½ cup diced cauliflower
  • Serve immediately or cover lightly with plastic wrap and refrigerate up to 24 hours to firm up.
    a slice of veggie pizza on a white plate.

Video

Notes

Yield: This recipe yields 32 slices. A serving is 2 slices.
  • I love this combination of fresh veggies I used, but feel free to try whatever you have in your fridge!
  • Make sure all of your veggies are fresh!
  • To cut down on fat and calories, you can use a low fat cream cheese.
Storage: Store veggie pizza in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 2pieces | Calories: 205kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 466mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1294IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg