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Veggie Pizza

4

0 min

Veggie Pizza

Veggie Pizza Photo 1

Category

Pizza Recipes

Time

0 min

Serving

16 persons

Calories

196

Rating

4.00★ (526)

Cuisine

Author: Victoria Buriak
When serving this veggie pizza, I never have leftovers. You can use low-fat or nonfat sour cream for this dish if you'd like.

Ingredients

  • refrigerated crescent rolls: 2 packages (8 ounce packages)
  • sour cream: 1 cup
  • cream cheese: 1 pack (8 ounce pack, softened)
  • ranch seasoning mix: 1 pack (1 ounce pack)
  • dill weed: 1 tsp (dried)
  • garlic salt: 0.25 tsp
  • ½ cups chopped fresh broccoli: 1 piece
  • and thinly-sliced radishes: 0.5 cup (halved)
  • onion: 1 piece (chopped)
  • red bell pepper: 1 piece (chopped)
  • carrot: 1 piece (grated)
  • stalk celery: 1 piece (sliced)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with nonstick cooking spray.
    Veggie Pizza Photo 2
  2. Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork.
    Veggie Pizza Photo 3
  3. Bake in the preheated oven until dough is fully cooked and golden brown, about 10 minutes. Let cool completely.
    Veggie Pizza Photo 4
  4. Combine sour cream, cream cheese, ranch seasoning mix, dill, and garlic salt in a medium mixing bowl. Spread the cream cheese mixture on top of cooled crust. Arrange broccoli, radish, onion, bell pepper, carrot, and celery on top of the cream cheese mixture.
    Veggie Pizza Photo 5
  5. Cover and let chill, 1 to 2 hours. Cut chilled pizza into 16 squares to serve.
    Veggie Pizza Photo 6

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