Veggie Pizza Recipe

Love this recipe. To serve easier, I cut the crust BEFORE I put on cream cheese mixture. No mess. I also add finely shredded cheddar cheese and press in slightly.

I used this recipe for a more keto friendly lunch using individual keto pita bread as crust. I used 4 ounces each of the cc and sc, adding 1 Tbsp of dry Hidden Valley salad dressing mix. For vegetables I used finely chopped broccoli, cauliflower and a small amount of grated onion. I spread about 2 Tbsp of the cc/sc mix on each pita for a total of approximately 7 gms of carbs. If you're limiting your intake to just 40 carbs daily, this probably sounds high but it was a delicious treat to go with my lunch protein.

I used an 18x13 cookie sheet so doubled the cream cheese to fit; used the full pkt. of ranch dressing and added 1/4 cup sour cream to make the blending easier. Astounding recipe!

This has always been a hit for my family. My first time making it and I loved the tips so I'm going to pass a couple that worked for me. I used a meat mallet with the pointed side instead of the fork. I also cut it after the sc and cc mixed and before the veggies. Both of these things I did on my second one and not the first and it was so helpful.

Excellent recipe! I omitted the onions based on personal preference, and added some fresh dill that I had on hand. I made this for a church potluck and prepped it the night before. I baked the crust, chopped the veggies and mixed up the "sauce". I then refrigerated overnight in separate containers so nothing got soggy. Layered it all together in the morning and stuck it in the fridge at church for approximately 3 hours till lunch time. Everyone loved it! I got tons of compliments!

I remember having this at my families Christmas parties and loved it. It is always a hit. However I only use one pack of cream cheese and instead of sour cream I used 1/2 cup of Mayo (not miracle whip) and it is super yummy. I can eat the whole pan.

I omitted the sour cream and used 12 ounces of whipped cream cheese. This worked wonderfully! This was a huge hit at a July 4th party this weekend. The platter was empty within an hour and I had even made a double batch! I made the crust the night before as well as the cream cheese mixture and let it refridgerate in a bowl overnight. I didn't assemble until right before we left. This was sooo yummy!

I have been making this for years. My mom called it summer pizzia. We don't roll the dough over the sides of the pan but leave it flat. Use whatever veggies you like. If you don't like raw broccoli, you can steam it a few minutes, ice to chill and then chop. To the review who commented that without a chopper it's a lot of time, it's true, but thats what cooking is about. It's a dish that you can also have family & friends chop to turn into a group activity. You can also divide it into halves or thirds, so my husband & I could enjoy mushrooms and olives but my daughter could have twice the carrots and added some shredded cheese. We also cut with a pizzia cutter.

Every time this is served at my church for social hour, I usually take a slice or two even on the go. I'm so glad I found this recipe here on All Recipes. I've made some adjustments to my pizza: instead of a full pie, I've only did half of the crescent roll. Instead of a full packet, I've used half of the sour cream, skipped celery (don't like it), used orange instead of red peppers, and let it chill for 15 minutes. Delish! I would make it again-though I didn't make it twice. An error over here.

I have made this over a dozen times and everyone always loves it. I've made this recipe exactly as written along with some changes due to what I had on hand. Now when I make it I always use a pizza crust, bake it for 10-12 minutes allow it to cool then add my toppings. The topping are interchangeable and can be adapted to what is in season. I've even in a last minute pinch omitted the sour cream but in that case I felt the cream cheese layer was a little over powering. Every time I make it I top it with a little grated cheddar cheese (~1/4 c). Love it!! Thank you for the excellent crowd pleasing appetizer.

Great recipe and always a crowd pleaser. I use three tubes of crescent rolls and pat them out in my large cookie sheet that has sides. That way there is the correct amount of cream cheese mixture to spread over the cooled crust. Of course I up the amount of veggies to cover. Always top this with shredded cheddar cheese. Perfect!

No changes made but I didn’t put radishes or celery on it because I don’t like them.

Delicious! Didn't make any changes!

Added shredded cheese and tomato.

Made this a few times. Usually it's whatever vegetables I have on hand broccoli celery carrots always had yellow and orange peppers. Some don't like onion so I add chives to cream cheese mix. Sometimes olives top with cheddar cheese. It's always a hit.

My family loves it! I usually make this for potlucks and family get togethers . Always a big hit!

SO GOOD, I’m speechless 🤤

Quick, simple, and so tasty.

This turned out better than takeout!

This is the first time I've made veggie pizza although I've had it multiple times over the years. I thought the cream cheese mixture was delicious. I did not care for the thick crust. I've always had veggie pizza with a much thinner crust, focusing more on the veggies. So, my preference would be a much thinner crust than this recipe calls for. That is the reason for a 3 star and not higher. If you (like me) don't care for a thick crust, then adjust this recipe. If I make this again, I would only use one package of crescent rolls-I would also decrease the cream cheese mixture too as I'm not sure a thiner crust would work with that much cream cheese and sour cream.