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Got a kid that doesn’t want to eat his veggies, but he will eat pizza?
Got a party that you need an appetizer for?
Wanna serve something that at least looks a little healthy?

Try this veggie pizza!

A few weeks ago, I had a MOPS event where I needed to bring an appetizer. I wasn’t getting excited about anything that came to mind. Even a quick look at pinterest didn’t get me any winners and that usually does the trick. So I went back to my recipe binders and did some flipping.

As I was flipping through the binder, I kept saying “Nah” to everything I was seeing. As I was going to an event with 100+ women, I didn’t want to bring anything that needed a slow cooker or that was too messy to eat. I was also wanting a finger food rather than something that needed a fork. I came to my recipe for Veggie Pizza and I knew I had a winner!

  • It feeds a crowd pretty easily.
  • It’s “healthy-ish” with all the veggies.
  • It’s a good finger food.
  • It’s easy to make and doesn’t require heating.
  • I can make it early in the morning and serve it later at the party.

And it really only has a few steps:

  • Bake a crust.
  • Top it with a cream cheese & ranch mixture.
  • Top with veggies.
  • Cut into bars!

Winner! Winner! It really is easy and it’s customizable. You can use almost any vegetables you want. I used the ones that I like and a lot of them I had on hand. If you use a variety of colors, it really looks good. It’s really just a crescent roll crust with a ranch-flavored “sauce” with chopped veggies on top. Doesn’t get much easier!

Veggie Pizza


  • 2 cans Refrigerated Crescent Rolls
  • 8 oz softened Cream Cheese
  • 16 oz Sour Cream
  • 1 packet (1/3 cup) dry Ranch Dressing mix

4 cups of chopped veggies, any combination. I frequently use:

  • 1/2 cup Broccoli florets, chopped into small pieces
  • 1/2 cup Shredded carrots
  • 1/2 cup Cherry Tomatoes, cut into 1/4s or 1/8
  • 1/2 cup Cauliflower, chopped into small pieces


  • Heat oven to 375.
  • Unroll both cans and press dough into bottom and sides of ungreased raised edge baking sheet or jelly roll pan.
  • Bake 10-15 minutes until lightly browned.
  • Cool completely.
  • Mix together cream cheese, sour cream and dressing mix until blended.
  • Spread mixture over crust.
  • Decorate with vegetables.
  • Refrigerate until ready to serve.

Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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