With only a few ingredients, this Easy Veggie Pizza recipe is made with pizza dough, veggie cream cheese and topped with lots of chopped fresh vegetables!
A CLASSIC VEGETABLE PIZZA RECIPE
I think I first ate this veggie pizza recipe at a Tupperware party when I was a kid. It was one of those easy recipes that were served up to all the ladies as they looked at all the Tupperware products to buy. The original recipe used crescent rolls. I decided to use a refrigerated pizza crust because it fits into a baking pan perfectly without having to press crescent roll seams together. I'm also using a veggie cream cheese for this but I make notes below on how to make it without the garden vegetable cream cheese.
TIPS FOR MAKING VEGGIE PIZZA:
- 2 (8 oz) tubes of crescent roll dough sheets can be substituted for the pizza crust
- You can substitute two (8 oz) blocks of cream cheese for the garden vegetable flavored cream cheese. I would mix two softened blocks of cream cheese with about a cup of mayonnaise and a packet of ranch dressing. This will help make the cream cheese spreadable and give it some flavor!
- I pack my pizza with lots of vegetables and cheese. Use whatever vegetables you love with this. It's easily customizable. Diced cucumber or shredded cheddar are good options!
- This can be made about 24 hours ahead of time. Prepare as directed and place into the refrigerator. Slice just before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated pizza crust
- olive oil
- garden vegetable cream cheese
- salt, pepper and garlic powder
- chopped broccoli florets
- chopped cauliflower florets
- shredded carrots
- shredded colby jack cheese
- diced bell peppers
- diced tomatoes
- sliced olives
- sliced green onion
HOW TO MAKE THE BEST VEGGIE PIZZA:
Preheat the oven to 425F degrees. Spray a large sheet pan (10”x 15”) with nonstick spray. Unroll the pizza crust onto the sheet pan and spread the crust out to fill the pan all the way to edges. Poke the crust really well with a fork. This will keep it from puffing up too much while baking. Brush crust with olive oil.
Bake the crust just until it starts to get lightly golden brown (about 8-10 minutes.) If you bake it too long, it’ll get too tough. After baking, allow the crust to cool completely (about 30 minutes) before moving to the next step. Spread the vegetable cream cheese onto the pizza crust as evenly as possible. Sprinkle the top evenly with salt, pepper and garlic powder (about a teaspoon of each.)
Next, sprinkle the top of the cream cheese with chopped vegetables and shredded cheese.
Slice into twelve slices then serve. Any leftovers must be refrigerated.
CRAVING MORE RECIPES? GIVE THESE A TRY!
The Best Veggie Pizza (+Video)
Ingredients
- 13.8 ounce tube refrigerated pizza crust
- 2 Tablespoons light olive oil
- 2 (7.5 ounce) tubs garden vegetable cream cheese
- salt, pepper and garlic powder, to taste (ablout a teaspoon each)
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1 cup shredded carrots
- 1 cup shredded colby jack cheese
- ½ cup diced bell peppers (red, green, yellow or a combination)
- ½ cup diced tomatoes
- ½ cup sliced olives
- ¼ cup sliced green onion
Instructions
- Preheat the oven to 425F degrees. Spray a large sheet pan (10”x 15”) with nonstick spray.
- Unroll the pizza crust onto the sheet pan and spread the crust out to fill the pan all the way to edges.
- Poke the crust really well with a fork. This will keep it from puffing up too much while baking. Brush the crust with the olive oil.
- Bake the crust just until it starts to get lightly golden brown (about 10-12 minutes.) If you bake it too long, it’ll get too tough.
- After baking, allow the crust to cool completely (about 30 minutes) before moving to the next step.
- Spread the vegetable cream cheese onto the pizza crust as evenly as possible. Sprinkle the top evenly with salt, pepper and garlic powder (about a teaspoon of each.)
- Next, sprinkle the top of the cream cheese with chopped vegetables and shredded cheese.
- Slice into twelve slices then serve. Any leftovers must be refrigerated.
- This can be made about 24 hours ahead of time. Prepare as directed and place into the refrigerator. Slice just before serving.
Video
Notes
- 2 (8 oz) tubes of crescent roll dough sheets can be substituted for the pizza crust
- You can substitute two (8 oz) blocks of cream cheese for the garden vegetable flavored cream cheese. I would mix two softened blocks of cream cheese with about a cup of mayonnaise and a packet of ranch dressing. This will help make the cream cheese spreadable and giving it some flavor!
- I pack my pizza with lots of vegetables and cheese. Use whatever vegetables you love with this. It's easily customizable. Diced cucumber or shredded cheddar are good options!
- This can be made about 24 hours ahead of time. Prepare as directed and place into the refrigerator. Slice just before serving.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Renee Hodgin
I have been making this for years and instead of all cream cheese, I do an 8 oz cream cheese block and 8 oz of sour cream with 1 hidden Valley ranch dips packet!!
Brandie @ The Country Cook
Yes I remember that! I've had it several ways over the years. I like the veggie cream cheese the best but could also add a packet of vegetable dip mix instead of the ranch. Another good switch up! 🙂