Have you ever tried Easy Veggie Pizza before? With a buttery, crescent-roll dough base and lots of crisp, fresh veggies, this recipe is always a crowd pleaser!
4.25 from 16 votes

Easy Veggie Pizza

Made with a buttery crescent roll base and an assortment of crisp, fresh veggies, this Easy Veggie Pizza is always a hit!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 squares
Calories 172kcal
Author Samantha Merritt


  • 16 oz refrigerated crescent roll dough (2 cans)
  • 8 oz cream cheese softened
  • 2/3 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 2 Roma tomatoes seeds removed and diced
  • 1 cup broccoli florets
  • 1/2 cup red pepper diced
  • 1/2 cup cucumber diced
  • 1/3 cup shredded carrots I use matchstick carrots


  • Preheat oven to 375 degrees F and prepare a cookie sheet by lining with parchment paper.
  • Open crescent roll dough and spread evenly into a parchment paper lined cookie sheet. Press dough together at seams to make a cohesive crust and roll excess dough over itself at the edges to form a crust.
  • Use a fork to pierce holes evenly over the crust then transfer to 375F and bake for 15 minutes or until golden brown. Allow crust to cool completely before covering with toppings.
  • While your dough cooks and cools, combine the softened cream cheese, sour cream, dill weed, and garlic powder in a large bowl. Stir well until completely combined.
  • Once pizza crust has cooled, spread cream cheese mixture evenly over the surface.
  • Top with chopped veggies, cut, and serve.


Calories: 172kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 280mg | Potassium: 93mg | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 12.5mg | Calcium: 30mg | Iron: 0.5mg