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Cold Veggie Pizza

This cold veggie pizza is a great appetizer for entertaining around the holidays or game day. It's easy to make gluten free, too!
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 24 servings
Calories: 121kcal
Author: Megan


  • 2 packages (8 oz each packaged crescent roll dough, or gluten free pizza dough)
  • 8 ounces cream cheese (softened)
  • 1/2 cup plain greek yogurt
  • 1 tbsp milk
  • 1 package dry ranch dressing mix (check to make sure gluten free)
  • 1 red bell pepper (sliced)
  • 1 cup cucumber (sliced)
  • 2 cups broccoli (cut into bite sized pieces)
  • 1/2 cup shaved carrots


  • Preheat oven to 350F. Unroll cans of crescent rolls.
  • On a large baking sheet, lay out crescent roll triangles to make a large rectangle. Gently press the dough into the pan.
  • Bake for 13-17 minutes, or until golden brown.
  • Take crescent rolls out of the oven and allow to cool completely.
  • In a small bowl, mix together softened cream cheese, greek yogurt, milk and ranch dressing mix.
  • When the crescent rolls have cooled, spread the cream cheese mixture onto the crust.
  • Then, place chopped vegetables on top of the cream cheese mixture. You may have to press down a little so that the vegetables will stay in place.
  • Cut pizza into small squares.
  • Refrigerate until ready to serve.


Calories: 121kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 275mg | Potassium: 69mg | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 13.4mg | Calcium: 20mg | Iron: 1mg
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