Veggie Pizza Recipe with Crescent Rolls
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This Veggie Pizza Recipe with Crescent Rolls and fresh toppings has a creamy spread in place of the traditional sauce. Paired with a flaky crust and crunchy vegetables, it’s a textured delight with naturally sweet, savory, and tangy flavors. Throw it together in 20 minutes!
Veggie Pizza Recipe with Crescent Rolls
Try something more unique than the average party fare with this easy vegetable pizza appetizer!
Lightly filling and chock full of flavor, it’s the perfect addition to any luncheon, baby shower, or office potluck.
This crescent roll veggie pizza recipe comes together easily, making it perfect for a last-minute appetizer that will feed a large group.
It’s even great for dinner on those nights when it’s just too hot to cook!
And since it’s served cold, you can easily throw it together ahead of time and keep it chilled until it’s time to eat.
If you love this vegetarian pizza, try my Lemon Herb Margherita version! It uses homemade dough for a more traditional crust and is bursting with fresh flavors.
Ingredient Notes and Substitutions
- Refrigerated Crescent Roll Dough – You’ll need 2 tubes to make this veggie pizza recipe with crescent rolls.
Instead of separating the triangles like usual, keep the dough connected as one large rectangle. - Cream Cheese – Use block cream cheese and let it sit on the counter for at least 30 minutes to soften, though longer is better.
- Hummus – I tend to grab Sabra but go with your favorite. I used the classic flavor for this recipe — the roasted red pepper or roasted garlic versions would be tasty too.
- Plain Greek Yogurt – Adds a delightful tang and makes the spread easier to, well, spread! Sour cream is the closest (although tangier) swap.
- Ranch Dressing Packet – The seasoning packet will give you a bolder flavor in the spread compared to regular dressing.
Though, you could substitute about a cup of prepared ranch dressing in place of the ranch packet and the Greek yogurt. - Veggies – Grab any veggies that you enjoy eating raw. I like to use cucumber (though zucchini is a good swap), broccoli florets, shredded carrots, and colorful bell peppers.
Aim for red and orange peppers, or even yellow, since those are sweeter than green ones. Mini sweet peppers would be great too!
Tips and Tricks to Make a Perfect Vegetable Pizza Appetizer
- Bake the dough first.
Keep in mind that the dough is baked by itself when making veggie pizza with crescent roll dough — save the sauce and toppings for after.
All you need to do is unroll both tubes of dough and place the pieces next to each other on the baking sheet.
Lightly press the two pieces together to connect them, then press along the perforated seams throughout the dough to make it more stable. Bake and cool!
- Cook veggies on the stove if you prefer them a bit softer.
Raw veggies are perfectly safe to eat, but they come with a good amount of crunch.
Toss them into a pan on the stove and cool for just a few minutes until crispy-tender if you’d like. A little oil is fine, but not as much as you would normally use.
- Save time on party prep.
If you will be preparing this crescent roll veggie pizza recipe ahead of time from start to finish, I recommend no more than a couple of hours before serving, and be sure to keep it chilled.
There are a few other ways to prep or make this dish ahead of time, so choose which works best with your schedule and event.
Obviously, you can chop up all the toppings and keep them in the fridge until you’re ready to assemble. Same goes for the hummus spread.
But you can also bake the crust the night before or the morning of! Let it cool, then cover tightly with foil and keep at room temperature.
Just before serving, add the spread and toppings.
Serving Suggestions
You can’t go wrong with a green salad or even a bowl of your favorite soup!
When serving this Pillsbury crescent roll vegetable pizza as an appetizer, keep your main course options simple and light.
Or, provide a variety of options like Avocado Egg Rolls and Sriracha Honey Meatballs to create a casual meal perfect for grazing.
Prep Ahead
- Slice cucumber
- Chop broccoli and bell peppers
- Shred carrot
- Make creamy spread
Kitchen Tools You Will Need
- Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this veggie pizza recipe with crescent rolls.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Pizza Cutter – A serrated knife will work in a pinch, but this tool guarantees even slices in seconds.
Storing Veggie Pizza Crescent Roll Leftovers
Leftovers will be fine for a few days in the refrigerator — just know that the crust will start to get soft the longer it sits.
Keep this veggie pizza crescent roll dish well covered so it doesn’t absorb flavors or odors from surrounding foods.
No need to reheat slices either! Enjoy them cold right from the fridge.
Crescent Roll Veggie Pizza Recipe FAQ
While I haven’t tried it myself, I don’t see why not! Refrigerated tubes can be used to keep things simple, or try my easy 2-ingredient recipe for a homemade version.
Not at all — I just think it’s a delicious twist on the classic version!
A typical veggie pizza recipe with crescent rolls combines just the cream cheese, yogurt (or sour cream), and ranch seasoning for the spread.
Feel free to do the same. Use the same amount of cream cheese, but increase the yogurt to about 8 ounces.
Really, anything you like that doesn’t need to be baked first! Halved grape tomatoes, sliced mushrooms, and drained artichoke hearts would all taste delicious.
Shredded cheese is another popular addition. Mild cheddar, Colby Jack, or mozzarella would all be yummy.
For a little heat, try some red onion or even a dash of red pepper flakes. You could also mix a few drops of your favorite hot sauce into the spread if you’d like.
Enjoy!
With love, from our simple kitchen to yours.
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Veggie Pizza Recipe with Crescent Rolls
Ingredients
- 16 ounces refrigerated crescent dough sheet, 2 8-ounce cans, or refrigerated crescent rolls
- 8 ounces package cream cheese, softened
- 10 ounces container Sabra Classic hummus
- 5.3 ounces container plain non-fat Greek yogurt
- 1 ounce packet ranch salad dressing and seasoning mix, I used Hidden Valley Ranch
- 1 cup cucumber slices, quartered
- 1 cup small broccoli florets
- 1 cup carrot, shredded
- 1 cup orange bell pepper, diced
- 1/2 cup red bell pepper, diced
Instructions
- Preheat oven to 375℉
- Unroll both cans of dough. In an ungreased 15x10x1-inch pan, place dough; press to form seam in middle and roll up excess dough along edges to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In a small bowl, whip cream cheese. Add hummus, yogurt, and seasoning packet. Mix until smooth. Spread evenly over crust.
- Top with vegetables. Cut into pieces with a pizza cutter. Serve immediately, or cover and refrigerate.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2021, updated and republished February 2025
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This is good as an appetizer, or to just eat as a whole, it’s enough for our family. We all love it!