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!
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.
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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.