Veggie Pizza 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 I Love 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.
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Hollie @ I'm Busy Procrastinating says
I was introduced to a similar recipe at a Pampered Chef party years ago. They use dill with the sour cream mixture. Have you ever thought about putting shredded chicken and/or cheese on top too? The shredded chicken comes in cans like tuna. Yum!
Trish - Mom On Timeout says
That’s such a great idea Hollie! It would make these perfect even for a light dinner too – yummy!
2Momma2 says
Love these! Isn’t it funny how people actually love to see veggies at a party? Around Christmas time you have to try these in a tree shape with the rounds – so cute! And no cutting!
Kristin
Trish - Mom On Timeout says
So true! We make the Christmas Tree every year – so fun!
Aggie says
This looks so good!! I’m loving all the veggies, want for a snack right now 🙂
Trish - Mom On Timeout says
Me too Aggie 🙂 Need to make up another batch!
Tracy says
This looks fantastic — I wonder if anyone has tried tweeking it a bit? Substituting yogurt for sour cream, and maybe just a pizza dough, rather than a commercial/chemical-laden croissant package? I’d love to make it even healthier!
Trish - Mom On Timeout says
You could absolutely sub in yogurt for the sour cream and it would be delicious on a homemade, wheat pizza crust. Great ideas!
Penny says
I love making this for parties. An easy trick is to buy a bag of Broccoli Slaw – it has lots of good stuff already chopped for the pizza and then I add radish slices etc. and finely shredded cheese on top. I also add
Hidden Valley Ranch to the sour cream – yummy! My first time to visit your site – I will be back.
Trish - Mom On Timeout says
Oh my that sounds so easy Penny – LOVE IT! I know for a fact my kids would go crazy for the ranch as well. Thanks for the tips! Have a great weekend!
Julie says
These look delicious and a fun way to get your veggies in! We would love for you to share at our new Super Summer Saturday party here: http://www.thechirpingmoms.com/2013/06/super-summer-saturday.html
Thanks!
Julie
Trish - Mom On Timeout says
Thank you so much Julie!
Jocelyn BruCrew Life says
I am loving everything about this…the colors, the crescent rolls, the dill cream cheese!!! Man I wish it was in my fridge instead of my computer!!! I could totally nosh on that tonight!!!
Trish - Mom On Timeout says
Hehe! Thanks Jocelyn!
Krista @ joyfulhealthyeats says
Yum! One of my all time favorite appetizers. My mom use to make this all the time… soooo good! Great post! 🙂
Trish - Mom On Timeout says
These are the best! Thanks Krista!
Tina @ Tina's Chic Corner says
I love cooking with crescent rolls. I recently made a cheese danish with it and it came out amazing. Goes to show you how versatile it can be to go from your savory to a sweet. I’m always looking for a good appetizer recipe so I can’t wait to try this out the next time I through a dinner party. 🙂
Trish - Mom On Timeout says
They sure are versatile Tina! Love it! Definitely give this one a try – I think you’ll love it!
Andi @ The Weary Chef says
I love this recipe, and your photos are so bright and pretty! I’m having a mom’s cocktail and appetizer party soon, and this would be perfect.
Trish - Mom On Timeout says
Thank you so much Andi! This recipe WOULD be perfect – please give it a try!
Happy Valley Chow says
I love appetizers like this, like a veggie pizza, mmmmm 🙂
Trish - Mom On Timeout says
Exactly! But easier 🙂
Ashley @ Kitchen Meets Girl says
I love this, Trish! The colors are just stunning, and I love that I won’t feel guilty eating it!
Trish - Mom On Timeout says
Thanks Ashley! It’s one of my favorite app recipes and it’s so easy too!
Carole says
Hi, Trish: We met at Bloggy Boot Camp in Las Vegas last October and sat next to each other at lunch. I just wanted to tell you how much I enjoy getting your post in my email every day! And, this particular post is just so darn beautiful! You are doing an amazing job with your food photography and are an inspiration to us all! Keep up the good work; I’m pinning this to my Pinterest boards right now! P.S. I’ll definitely try this recipe at some point in the future! Tell your Aunt Lana it looks amazing!
Trish - Mom On Timeout says
I totally remember you Carole! So nice to hear from you 🙂 Thank you so much for your sweet comments – I am working very hard on my photography and that really means a lot to me. Please give this recipe a try – I’m sure you’ll just love it!