The best appetizer veggie pizza starts with pillowy crescent dough and is layered with flavored cream cheese, vibrant fresh veggies, and shredded cheese!
Why this recipe works
Appetizer veggie pizza is by far my most requested appetizer for almost every occasion. Game day, baby showers, bridal showers, potlucks, summer parties, you name it – I’ve brought it. It’s just one of those party appetizers that people simply love. Even those who aren’t big on veggies can agree that the cream cheese and puffed crescent dough make eating vegetables that much better.
This cold veggie pizza recipe is very adaptable. You can change out the veggies as well as the flavor of the cream cheese to make it your own.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – You will need two 8-ounce Pillsbury crescent dough sheets to cover your pan completely. If necessary, gently stretch the dough to fit all four corners. You can substitute with two cans of regular crescent rolls like we did in our breakfast pizza. Spread it on the pan and pinch the seams together carefully.
VEGGIES – I use broccoli, sweet peppers, shredded carrots, and sliced scallions on my appetizer veggie pizza. You can substitute with whatever veggies you enjoy most!
CREAM CHEESE – Use a tub of spreadable cream cheese, not the brick style. My favorite is chive and onion. I have also used a flavor called garden vegetable as well as the original flavor. They are all good. Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead.
How to Make Appetizer Veggie Pizza
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17×12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
TIP – I don’t use cooking spray on the baking sheet, but you can if you prefer.
- Bake crescent dough sheets according to the directions on the package. When done, place on a cooling rack and allow to cool completely.
- While the dough is baking, prep your vegetables and put them into separate dishes.
- Shred the cheese and place in a bowl.
- Stir cream cheese to loosen and make spreadable then spread on top of the dough.
- Add the broccoli florets, gently pressing them into the cream cheese layer.
- Sprinkle the peppers, carrots, and sliced scallions over the broccoli layer.
- Add a layer of shredded cheese to the top.
- Cut into 36 rectangles.
Frequently Asked Questions & Expert Tips
You can use your favorite veggies here! Broccoli florets, sweet or bell peppers, shredded carrot, scallions, zucchini, radishes, cucumber, tomato, or even diced mushrooms would go well on a cold veggie pizza. Just be sure to chop them all fairly small so they are easier to bite into.
I would suggest slicing and preparing your veggies in advance, but I would wait to actually assemble the entire pizza with the cream cheese and toppings until you are ready to serve. Realistically, you can make it a few hours in advance and store it, covered, in the refrigerator. It’s totally possible to make it a day ahead of time, but you run the risk of the dough getting soggy from sitting with the cream cheese and toppings for too long.
Store leftover veggie pizza in an air-tight container kept in the refrigerator for 3-4 days.
Tips for Making Veggie Pizza
This is a finger food appetizer. the vegetables are raw and crunchy so you’ll want them to be cut up pretty small. Wash all your vegetables then drain and dry with paper towels.
- For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
- When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
- Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
- Run a fresh carrot across a cheese grater on the larger holes. There’s really no need to peel it first, just make sure you wash it.
- For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
- Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
Serving Suggestions
Appetizer veggie pizza is best served chilled and sliced into rectangles. Pair with other party apps like deviled eggs or hot spinach dip.
More Appetizer Recipes
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Appetizer Veggie Pizza
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounces Pillsbury crescent dough sheets two 8-oz cans
- 15 ounces Chive & Onion Cream Cheese Spread
- 1 cup broccoli florets
- 1 cup diced red and orange sweet or bell peppers
- ¼ cup sliced green onions scallions
- 1 medium carrot shredded
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Before You Begin
- For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good.
- You can substitute with two cans of regular crescent rolls if you can’t seem to find the sheets. Spread the dough on the pan and pinch the seams together carefully.
Prepping the vegetables
- For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
- When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
- Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
- Run a fresh carrot across a cheese grater on the larger holes. There’s really no need to peel it first, just make sure you wash it.
- For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
- Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
Instructions
- Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17×12). They might be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
- Bake crescent dough sheets according to directions on the package. When done, place on a cooling rack and allow to cool completely.
- While the dough is baking, prep your vegetables and put them into separate dishes. See notes above.
- Shred the cheese and place in a bowl.
- Stir cream cheese to loosen and make spreadable then spread on top of the dough.
- Add the broccoli florets, gently pressing them into the cream cheese layer.
- Sprinkle the peppers, carrot and sliced scallions over the broccoli layer.
- Add a layer of shredded cheese to the top.
- Cut into 36 rectangles.
Expert Tips & FAQs
- Store leftover veggie pizza in an air-tight container kept in the refrigerator for 3-4 days.
- Make Ahead – I would suggest slicing and preparing your veggies in advance, but I would wait to actually assemble the entire pizza with the cream cheese and toppings until you are ready to serve. Realistically, you can make it a few hours in advance and store it, covered, in the refrigerator. It’s totally possible to make it a day ahead of time, but you run the risk of the dough getting soggy from sitting with the cream cheese and toppings for too long.
Nutrition
This post originally appeared here on Jul 2, 2018 and has since been updated with new photos and expert tips.
Amanda Davis
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Jessica says
I used the same ingredients except the peppers were replaced with cauliflower. But once I was done, the whole thing was really bland and smelled like raw broccoli. Advise?
Jen says
This is a go-to for our family get togethers. I always brush the crescent dough with an egg wash prior to baking. This creates a barrier between the pastry and cream cheese mixture, and helps keep the crust from getting soft and soggy. Also, if you’re in a rush and don’t have time to chop veggies, a bag of broccoli slaw works in a pinch.
Nancy Colwell says
Has anyone ever used the pizza sheets from pillsbury? Wondering because we are heading to Tennessee this week and I am planning on having this! Have made this and have had this many many times and I absolutely love it but this will be a first using the flavored cream cheese…what a great idea!
Michele says
Had it with pizza sheets and was fine
Debbie Susil says
I make this all the time for gatherings with friends/family. It’s always a hit! I would just like to add a tip to make cutting easier. Once dough is cooled a bit, I use a pizza cutter and cut my squares. That way you don’t have to cut through all of the veggies/cream cheese . Less messy :-)
Mary Jo. says
This is always a favorite! Had anyone ever added
Pretzels (crushed)? Thank you!
Paula B says
This is really making a comeback, have seen the recipe several times recently. Such an oldie but goodie. I used to make it for parties back in the mid to late eighties and somehow stopped making it. (I think my recipe called for sprinkling Parmesan cheese on top of everything.)
Mattie says
This basic recipe (with a different spread) was first published by The Pampered Chef in the early 90s. I still use their spread mixture (cream cheese, mayo, dill seasoning), and it’s always a hit. Any mixture of veggies works (great for using scraps from other dishes), as well as black olives, capers, banana peppers giardiniera, etc.
Teresa says
I placed all the veggies on naan breads and broiled it all.
Sooooo delicious.
Cindy M says
I’ve been making this for years. I use plain cream cheese and add a Hidden Valley dressing packet to the cream cheese along with some chopped up ham. Just add any veggies you like and top with cheddar cheese.
Always a hit with family and friends. Make sure to refrigerate at least 2 hours or over night before serving, it helps to set the toppings.
Terry says
Just made this for afternoon appetizer. Used flavored cream cheese!!
Easy to make & awesome taste…I can’t wait to test with my friends
M Jacobsen says
This was delicious – the perfect summer appetizer. I made it for a neighborhood wine tasting party and it was a huge hit. I made it according to the directions with one small exception based on a review: I stirred about 2 TBSP of plain yogurt (which I use in place of sour cream) in with the cream cheese to make it a little more spreadable. I also cut the pieces after spreading the cream cheese and before adding the veggies which was a great idea. I also pre-heated the oven to 200 degrees and before it even reached 200 I turned the oven off and put the pan in for 1 minute to just barely soften the cheese(Another great idea.)
Bev Grice says
Hi, made this for years and call it Veggie Squares! Always use a mix of cr. Cheese and dry ranch dip with a bit of dill weed – yummy! One more thing I do is cover the prepared pan with plastic wrap, pressing the topping into the base just enough to be sure it holds the veggies on. Keep covered till serving…thanks!!
Teresa molden says
How much dry ranch mix to how much cream cheese
Lisa says
I use cauliflower, broccoli, plum tomatoes, green onion and some shredded cheese. Cream cheese with dry ranch, so good it is gone In Minutes.
Becky Miller says
Was wondering.. can these be made the night before the day needed??
Amanda Formaro says
Yes!
Mattie says
You could prep everything ahead and bake the crust, but I wouldn’t put itbtogether until you need it. The crust gets soft and too chewy. The integrity is compromised.
Rakib says
I used to work at krogers and we made these by hand. We sold them in individual slices big though cut like a pizza slice, 1/4s, and whole ones like the size of a small pizza but square. I always made 1 extra slice for me lol
Amanda Formaro says
Oh fun!
Nancy Cattell says
My family has made veggie pizzas for years. We do not use cheese and we flavor the cream cheese with dill. Always a hit but I am going to try the flavored cream cheese. Our veggies resemble yours. My daughter doesn’t like peppers so we only put them on half of the pizza. I am not fond of celery so the veggies are broccoli, tomatoes, green onions, carrots, and peppers.
Dawn Pickard says
I’ve been making this for years, but never thought to add cheese. We also chop up the veggies, broccoli, cauliflower, carrots, & celery are our standards, & mix them into the cream cheese mix, & everything stays together!
Linda says
That’s a great idea!! 😁
Nedra Williams says
Oven temp for dough? How long to bake?
Amanda Formaro says
Hi Nedra! Just follow the baking instructions on the back of the can :)
Paulette Jenkins says
Can this be used for christmas finger food?
pamela boretz says
Love this awesome and quick and easy to make
Barb says
After you spread the cream cheese on crust I cut my veggie pizza into the size squares you like, then smooth out the cream cheese. Continue on by adding your veggies, by doing this I find it’s not such a mess to cut at the party. Pre cut!
Cheryl says
Great idea!
Gail McKelvey says
What a great suggestion! I have made this for years and never thought of that! Thank you!
Emily VP says
I love these but I usually pop it into the oven to melt the cheese a bit so it doesn’t fall off.
Joan says
Loved this! I put a different kind of cream cheese on each half, mixed with a Tbsp of sour cream. So colourful and so delicious!
Amanda Formaro says
One of my favorites, so glad you loved it!