This veggie pizza is the perfect recipe to serve as an appetizer for parties and brunch. Just like our fried shrimp and the baked wings, this cold pizza is such a crowd pleaser.
COLD VEGGIE PIZZA-
Crispy and soft crescent dough baked and cooled then topped with a creamy ranch and creamy cheese spread and loaded with fresh veggies. This is the best cold pizza recipe.
WHAT YOU NEED-
This recipe is not only delicious but it’s so easy and quick to make!
CRUST– For the crust all you need is crescent roll dough.SPREAD– The spread calls for cream cheese, sour cream, Ranch powder and garlic powder.VEGGIES– Your favorite veggies. You want to use raw and fresh veggies.
Veggie pizza toppings-
Veggies: We use broccoli, cucumber, tomato, carrot, onion, and red pepper. But you can also add olives, radishes, or cauliflower. Just about any veggie will work.Cheese: Shredded cheese can be added to the pizza. Four cheese, Colby Jack or Mild Cheddar will all work great.Herbs: You can add cilantro, parsley, or green onion over the veggies.
HOW TO MAKE HOMEMADE COLD VEGGIE PIZZA-
We not only love how good this pizza is but how easy it is to make this recipe!
PREPARE CRUST– Roll out the crescent roll dough and form a rectangle in the 21”x15” baking sheet. Bake the crust and allow it to completely cool.MAKE CREAMY SPREAD– In a bowl, combine the cream cheese, sour cream, Ranch powder, and garlic powder.PREPARE VEGGIES– Cube, shred or chop your desired veggies for the toppings.ASSEMBLE PIZZA– Spread the creamy spread over the cooled crust and then top with the cut vegetables.
Make-ahead:
This recipe is great to prepare ahead of time! When I am planning on making this for a party I will prepare it ahead of time for less hassle on the day of the party. What you need to do:
Prepare the crust and wrap tightly and leave it at room temp. You can make it a day ahead.Make the cheese spread and store in the fridge.Chop up the veggies and store in the fridge so they stay cold and crunchy.Right before party time, just assemble the pizza and serve!
