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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Anne Quillen says
Hi what if I don’t have a jelly roll pan?
Amanda Davis says
If you don’t have a large enough pan your dough will be thicker and will need to be cooked longer.
Kim H says
I don’t think this had much flavor. Next time will I will add a packet of ranch seasoning or something to give it a bit more flavor.
Amanda Davis says
Did you use a flavored cream cheese like was suggested in the recipe? I’ve never had anyone say this lacked flavor before.
Kat says
I finally made the veggie pizza today following this recipe and it turned out perfect! The onion and chive cream cheese really made a difference. I did sprinkle a heaping tsp of chopped garlic into the cream cheese mixture. I made an extra large veggie pizza and it was a big hit today when I served it. I should have made two pizzas as the first one they ate entirely and asked for the recipe!
Pat says
I have made veggie pizza many times and am now looking forward to trying the flavored cream cheese. I am also thinking of adding finely chopped bacon. What do you think.
Denise Gordon says
When I’m in a hurry, a quick trip to the salad bar at my grocery store makes it very easy to just get the limited amount of veggies you need and they are all mostly prepped!
Jan Calcaterra says
Great appetizer for almost any occasion.
Dana says
Love veggie pizza as an appetizer…. My quick tip hack is to use broccoli slaw to save yourself having to chop up vegetables. It is tasty and pretty!
Susan Trager says
I have made the veggie pizza before using the ranch powder but I like this one better with the onion chive cream cheese. I’m definitely making this one from now on.
Beverly says
Yummy veggie pizza