This quick and easy Veggie Pizza is a delightfully light appetizer that everyone will enjoy! One of our all time favorite party appetizer recipes! Full of flavor and crunch – these little bites are sure to please!
Love easy appetizers? Try these Stuffed Mushrooms, Turkey Cranberry Pinwheels and this gorgeous Charcuterie Board!
I love sharing recipes from my family and this one comes from my Aunt Lana. She caters weddings and other parties and she always seems to have the most incredible recipes up her sleeve. I was first introduced to a version of this recipe at a party for my cousin and it’s been a favorite ever since.
At first glance, I was blown away by how colorful and just gosh-darned beautiful this little appetizer was. But I figured I probably wouldn’t be that into it. I mean, it’s just veggies after all. I was SO wrong!
Veggie Pizza Recipe
The spread is made with sour cream and cream cheese and any type of fresh or dried herbs you have on hand. I used fresh chives and dill for this version and it was mouth-watering good.
Any veggies you like can be used in this recipe. I usually see what looks good at the Farmer’s Market and go from there. I do like to include red, yellow, and orange bell peppers each time because I think the colors are so vibrant and the peppers are nice and crunchy and sweet. Broccoli and cucumber add some vibrant green hues and then I sprinkled the whole thing with more fresh chives.
Why You’ll This Recipe
Quick and easy to assemble. I love that each element of this vegetable pizza can be prepared in advance and assembled in less than 5 minutes.
Fabulous flavor. It doesn’t matter how easy an appetizer is if the flavor isn’t on point. This recipe delivers with bold, savory flavors in a handheld package. You’ll be surprised how quickly the non-veggie lovers in your life decide this easy appetizer is their new favorite!
Great for parties. Veggie pizza is perfect for parties and game day celebrations because they’re easy to hold and eat. The recipe can easily be double or tripled for a crowd.
A hit with kids and adults. I’m frequently entertaining for families which means that I need appetizers that work for all generations. This veggie pizza recipe is so delicious that it appeals to all ages.
Party Food
Party food is the BEST and this super easy Veggie Pizza tops the list when it comes to our favorite party food! Here are some more of our favorite appetizers to serve at parties:
- Spicy Ranch Pretzels
- Stuffed Mushrooms
- Jalapeño Popper Bites
- Bacon Wrapped Chicken Teriyaki Bites
- Spicy Ranch Crackers
I served this at a party a few weeks ago and it was gone so fast – you wouldn’t believe it! It’s so funny because people always think, “Oh. Here, let me have some vegetables so I can feel good about what I’m eating.” Then they try it and it’s like an epiphany – SO GOOD!
I use a pizza cutter or a large knife to cut these bites down to size and throw them on some white platters that really show off all the beautiful colors. Trust me, serve this at your next get-together and watch them disappear 🙂
What You’ll Need
Only a few simple ingredients are required for this easy recipe! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- refrigerated crescent rolls – you can use a name brand or store brand, whichever your prefer.
- cream cheese – full fat or reduced fat cream cheese works.
- sour cream – light sour cream or full fat.
- fresh dill and fresh chives – I love the fresh herbs in this recipe but if you prefer, you can use one tablespoon of ranch dip seasoning instead of the fresh herbs.
- salt and pepper – to taste
- assorted veggies – I like to use broccoli, bell peppers, carrots, green onion and cucumber but any veggies that you would eat raw will work in this recipe.
Use the full sheet crescent dough if you can find it!
How To Make Vegetable Pizza
- Combine sour cream, cream cheese, dill, and chives in a small bowl.
- Chill for 15 minutes.
- Roll out crescent rolls so all the pieces are sticking together.
- Bake for 6 to 7 minutes then let cool.
- Spread chilled cream cheese mixture onto cooled crescent roll sheet.
- Top with fresh veggies and additional chives if desired.
- Cut and serve.
If not serving immediately, cover and refrigerate until serving.
Storage Information
Store any leftover veggie pizza in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crescent rolls will start to get soggy as they absorb the cream cheese mixture.
I do not recommend freezing this recipe.
Veggie Pizza FAQs
Yes an no. I don’t recommend assembling the recipe until you are within a few hours of serving. What you can do however is all the prep: cut the veggies, bake the crescent rolls and make the spread. Assembly takes less than 5 minutes so it’s really helpful to have all those tasks out of the way beforehand.
The answer to that is whatever raw vegetables you enjoy eating. I like to use broccoli, bell peppers, carrots, green onion and cucumber but any veggies that you would eat raw will work in this recipe.
Absolutely! Substitute in one to two tablespoons of ranch dip mix or seasoning mix in place of the fresh herbs in this recipe.
More Appetizers You’ll Love
- Air Fryer Pickles
- Pizza Dip
- Ham and Cheese Sliders
- Pico de Gallo
- Lemon Pepper Wings
- Turkey Cranberry Pinwheels
- Spinach Artichoke Dip
- Charcuterie Board
- Bacon Wrapped Chicken Teriyaki Bites
- Cranberry Pecan Mini Goat Cheese Balls
How To Make Veggie Pizza
Veggie Pizza
Ingredients
- 8 ounces refrigerated crescent rolls 1 can- use the full sheet crescent dough if you can find it!
- 4 ounces cream cheese softened (reduced-fat or full fat)
- ½ cup sour cream light or full fat
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- salt and pepper to taste
- 2 cups chopped assorted veggies broccoli, bell peppers, carrots, green onion, cucumber
Instructions
- Preheat oven to 350°F.
- Prepare the spread by combining sour cream, cream cheese, dill, and chives in a small bowl and stirring until well combined. Transfer to the refrigerator and let chill for at least 15 minutes.
- Remove crescent rolls from can and roll out on a parchment lined baking sheet. Try to keep the entire piece intact. You want one large sheet so pinch together any seams that are not staying together. If you have the full sheet crescent dough you can skip this part.
- Bake for 6 to 7 minutes. Remove and let cool.
- Spread chilled cream cheese mixture onto cooled crescent roll sheet.
- Top with fresh veggies and additional chives if desired.
- Use a pizza cutter or large knife to cut down to appetizer size pieces and serve.
Video
Notes
Nutrition
Originally published June 24, 2013.
Rose Tustanowski says
I cut the crust with scissors before I spread the cream cheese on. Much easier to cut without all the veggies on it.
Beth says
They now have a full sheet of the crescent dough they sell in packages! I think I might try that for this recipe, it works great for our Sister Runza casserole recipe. ;O)
This recipe looks so Summery, colorful and light can’t wait to make and try it Trish! ♥
You’ve got the BEST Recipes Girl! I appreciate you sharing them and I do love your blog.
Also for those that shared tips like ranch dressing in the mix and cottage cheese etc… great ideas! Thank You!
Beth♥
Trish - Mom On Timeout says
Yes! That would be perfect! And Beth, THANK YOU!
Pat says
I love making and serving a veggie pizza. I also put small pieces of cauliflower on mine and sometimes even small pieces of tomato. You can put whatever you like on your pizza. Friends and family love it.
Trish - Mom On Timeout says
Yes! So many great variations! Thanks Pat!
Daniela says
Hi! Love the recipe – going to make it asap. Can this be refrigerated overnight?
Trish - Mom On Timeout says
They can be I really recommend putting it together the day of. You can chop all the veggies, make the spread and even bake (and cover) the crescent dough the day before. Then it will just take a few minutes to pull together. Enjoy!
Peg says
Try mixing in some packaged Ranch dressing. Good also.
3Jenna says
This looks amazing!!! I would really like to try this but unsure of what herbs to use because I’m allergic to chives. Do you have any suggestions for me?
Randa says
We usually add Ranch powder to the cream cheese mixture–gives it an extra zing!
Nibbles By Nic says
Hi Trish!!! Thanks so much for sharing your awesome Veggie Crescent Bites at Munching Mondays!!! WE loved them and will be featuring them this week. We can’t wait to see what yummy you have in store this time! Warmest, Nic
Gina says
MY GOSH – Trish, the colors are incredible!!! WOW-O!
Trish - Mom On Timeout says
Thanks Gina! xoxo
Chelsey says
This looks awesome! This would work as a much lighter option for a Superbowl party, but way more fun than a veggie dish. 😛
Pinned and stumbled! I found you on Create Link Inspire. Thanks for sharing!
Trish - Mom On Timeout says
Perfect for game day Chelsey! Thanks for stopping by!
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