Why You’ll Love This Recipe
This veggie pizza is everything you want in an appetizer—crunchy, creamy, and packed with fresh flavors. The flaky crescent crust provides the perfect base for the tangy ranch-cream cheese spread, while the colorful veggies add freshness and texture. Whether you’re hosting a party or bringing a dish to a potluck, this classic will be a hit every time!
Ingredients
For the Flaky Crust:
- 2 packages Pillsbury Crescent Dough Sheets (or regular crescent rolls, seams pressed together into a rectangle)
- 16 ounces cream cheese, softened to room temperature
- ½ cup mayonnaise
- 1 packet (1 oz) dry ranch dip mix (or DIY: 1 tsp dill, 1 tsp seasoned salt, ½ tsp garlic powder)
For the Fresh Veggie Topping:
- 4 cups assorted chopped vegetables (such as broccoli, cauliflower, and carrots—finely chopped)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Method
1. Bake the Crust
- Preheat the oven to 375°F (190°C).
- Unroll both crescent dough sheets onto a 15×10-inch baking sheet, pressing the seams to seal.
- Bake for 12–15 minutes, or until golden.
- Remove from the oven and let it cool completely on the sheet (this will take at least 30 minutes).
2. Mix the Ranch Spread
- In a bowl, beat the softened cream cheese, mayonnaise, and ranch mix (or DIY seasonings) until smooth and lump-free.
3. Assemble the Pizza
- Spread the ranch mixture evenly over the cooled crust, edge to edge.
- Distribute the chopped vegetables evenly on top, pressing gently to adhere.
4. Chill & Serve
- Cover loosely with plastic wrap and refrigerate for at least 1 hour.
- Once chilled, cut the pizza into 24 squares using a pizza cutter or sharp knife.
- Serve cold.
Notes
- DIY Ranch: Skip the packet by whisking 1 tsp dill, 1 tsp seasoned salt, and ½ tsp garlic powder into your spread.
- Make-Ahead: You can assemble through step 4 up to 8 hours before serving. Just add the veggies and chill closer to serving time.
- Veggie Variations: Swap in finely diced cucumber, cherry tomatoes, or sliced olives for added variety.
- Storage: Store covered in the fridge for up to 24 hours, though the crust may soften over time.
Servings and Timing
This recipe serves 24 squares and takes approximately:
- Prep time: 20 minutes
- Cook time: 12 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 2 minutes
Variations
- Gluten-Free: Use gluten-free crescent dough or another gluten-free crust alternative.
- Add Protein: Add some cooked, diced chicken, or turkey for a more hearty option.
- Cheesy Veggie Pizza: Add a layer of shredded mozzarella or cheddar cheese on top of the ranch spread for extra richness.
Storage/Reheating
- Storage: Store leftovers covered in the fridge for up to 24 hours.
- Reheating: This dish is best served cold, but if you’d like to warm up the crust, heat in the oven at 350°F for about 5-7 minutes.
FAQs
1. Can I use a different type of dough for the crust?
Yes! If you don’t have crescent dough, you can use pizza dough or a flatbread base. Just be sure to bake it and let it cool before topping it.
2. Can I add more vegetables to this pizza?
Absolutely! You can add vegetables like bell peppers, olives, or cucumbers for added flavor and crunch.
3. Can I make this pizza ahead of time?
Yes! You can prepare everything up to step 4 (the assembly) and refrigerate it for up to 8 hours before serving.
4. How do I prevent the crust from becoming soggy?
Allow the crust to cool completely before adding the cream cheese spread and vegetables. This will prevent excess moisture from soaking into the crust.
5. Can I freeze this veggie pizza?
While it’s best served fresh, you can freeze the crust alone (before adding the toppings). After freezing, allow it to cool and then top with the spread and veggies when ready to serve.
6. Can I use a different spread instead of ranch?
Yes, you can substitute the ranch spread with a different cream cheese-based spread, such as a garlic or herb spread, for a different flavor profile.
7. What can I do if the crust gets too soft?
If the crust softens, you can try baking it a little longer until it crisps up or add a thin layer of cream cheese spread on top of the crust before adding the vegetables.
8. Can I serve this veggie pizza warm?
This pizza is best served cold, but you can warm the crust slightly before assembling, if preferred.
9. How can I make this recipe spicier?
Add some finely chopped jalapeños or a sprinkle of red pepper flakes on top of the veggies for an extra kick of heat.
10. How can I make this recipe vegan?
To make this veggie pizza vegan, use a plant-based cream cheese and mayo substitute, and ensure the ranch seasoning is dairy-free.
Conclusion
This Cold Veggie Pizza is the perfect crowd-pleasing appetizer, with its crispy crust, creamy ranch spread, and fresh veggies. It’s a simple yet delicious dish that’s ideal for any gathering, from potlucks to family parties. With so many ways to customize it, you’ll never get bored of this retro favorite! Enjoy!
The Best Cold Veggie Pizza (Classic Potluck Hit!)
- Total Time: 1 hour 2 minutes
- Yield: 24 squares
- Diet: Vegetarian
Description
This Cold Veggie Pizza is a classic potluck favorite made with a flaky crescent dough crust, creamy ranch-cream cheese spread, and topped with crisp, colorful veggies. It’s the perfect refreshing, crowd-pleasing appetizer for any gathering or party!
Ingredients
For the Flaky Crust:
2 packages Pillsbury Crescent Dough Sheets (or regular crescent rolls, seams pressed together into a rectangle)
16 ounces cream cheese, softened to room temperature
½ cup mayonnaise
1 packet (1 oz) dry ranch dip mix (or DIY: 1 tsp dill, 1 tsp seasoned salt, ½ tsp garlic powder)
For the Fresh Veggie Topping:
4 cups assorted chopped vegetables (such as broccoli, cauliflower, and carrots—finely chopped)
Instructions
1. Bake the Crust:
-
Preheat the oven to 375°F (190°C).
-
Unroll both crescent dough sheets onto a 15×10-inch baking sheet, pressing the seams to seal.
-
Bake for 12–15 minutes, or until golden.
-
Remove from the oven and let it cool completely on the sheet (this will take at least 30 minutes).
2. Mix the Ranch Spread:
-
In a bowl, beat the softened cream cheese, mayonnaise, and ranch mix (or DIY seasonings) until smooth and lump-free.
3. Assemble the Pizza:
-
Spread the ranch mixture evenly over the cooled crust, edge to edge.
-
Distribute the chopped vegetables evenly on top, pressing gently to adhere.
4. Chill & Serve:
-
Cover loosely with plastic wrap and refrigerate for at least 1 hour.
-
Once chilled, cut the pizza into 24 squares using a pizza cutter or sharp knife.
-
Serve cold.
Notes
DIY Ranch: Skip the packet by whisking 1 tsp dill, 1 tsp seasoned salt, and ½ tsp garlic powder into your spread.
Make-Ahead: You can assemble through step 4 up to 8 hours before serving. Just add the veggies and chill closer to serving time.
Veggie Variations: Swap in finely diced cucumber, cherry tomatoes, or sliced olives for added variety.
Storage: Store covered in the fridge for up to 24 hours, though the crust may soften over time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking, Chilling
- Cuisine: American
