Name: Cold Vegetable Pizza
Prep time: 20 min
Cook time: 10 min
Total time: PT-489501H43M5S
Cuisine: American
Ingredients: 2 (8-ounce) cans refrigerated crescent rolls; 1 (8-ounce) package cream cheese, softened; 1 (1-ounce) package ranch-style dressing mix; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup broccoli, chopped; 1 cup cauliflower, chopped; 1 cup carrots, shredded or finely chopped; 1/2 cup red bell pepper, diced; 1/4 cup green onions, sliced; 1/2 cup shredded cheddar cheese

Why You’ll Love Cold Vegetable Pizza Recipe

It’s super simple and quick to put together—nice for busy days or last‑minute guests.
The contrast of the soft warm crust with chilled, crisp vegetables gives pleasing texture.
It’s customizable: you can switch out veggies based on what you have or your preferences.
It works both as a fun finger‑food for a party or as a casual meal for everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (8 oz) crescent rolls
1 package (8 oz) cream cheese
¼ cup Greek yogurt
2 tbsp ranch dressing
1 tbsp freeze‑dried chives
1 tsp onion powder
1 tsp garlic powder
¼ cup red onion, chopped – skip if you’re sensitive to onions
¼ cup green onion, chopped – skip if you’re sensitive to onions
2 tbsp cucumber, chopped
½ cup cauliflower, chopped
½ cup broccoli, chopped
½ cup baby carrots, chopped
2 tbsp black olives, chopped

Directions

Preheat your oven to 350 °F (about 175 °C). Unroll the crescent rolls, flatten and press the triangles together to form the crust. Bake for approximately 12 minutes. Dear Crissy+1
While the crust is baking, in a mixer combine the cream cheese, Greek yogurt, ranch dressing, freeze‑dried chives, onion powder and garlic powder. Dear Crissy
Remove the baked crust from the oven and let it cool. Dear Crissy
Spread the cream‑cheese mixture over the cooled crust. Dear Crissy
Sprinkle the chopped red onion, green onion, cucumber, cauliflower, broccoli, baby carrots and black olives over the spread. Dear Crissy
Cut into bite‑size squares for appetizer service, or into larger slices if you’re serving it as a light meal. Dear Crissy
Serve immediately, or refrigerate for about 30 minutes and serve cold. Dear Crissy

Servings and timing

This recipe yields approximately one 8‑inch crust (from the 8 oz crescent roll can) topped with the spread and vegetables. You can expect about 8 appetizer‑size servings (if cut into small squares), or 4 larger slices for a light family meal.
Prep time: ~10 minutes (plus cooling).
Baking time: ~12 minutes.
Chill time (optional): ~30 minutes.
Total time (if chilled): ~52 minutes.

Variations

If you’re not a fan of onions, omit the red and green onions—no problem. Dear Crissy
Swap out any of the vegetables for your favourites: cherry tomatoes, bell pepper strips, zucchini ribbons, shredded carrots or sliced radishes work well.
For a different crust, you could use a premade pizza dough or flatbread rather than crescent rolls.
Change up the spread: swap ranch for a herbed yogurt dip, or add a little pesto for a different flavour twist.
For a vegan version, use vegan cream cheese and a dairy‑free yogurt, and pick a dairy‑free ranch alternative.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator. Since the pizza is meant to be served cold (or chilled) after toppings, it is best eaten within 1–2 days for optimal crispness of veggies.
If you used fresh crunchy vegetables, they may soften over time—so for best texture, consume sooner rather than later.
Because this dish is served cold, “reheating” is not really required or recommended; simply take it out of the fridge, let it sit a few minutes to lose some chill if needed, then serve.
If you must re‑warm the crust for a different version (without chilled toppings), you can lightly bake leftover crust (without toppings) for 5 minutes at 350 °F to refresh it, then add toppings cold.

FAQs

What kind of crust works best for this recipe?

The recipe uses a crescent‑roll crust (from an 8 oz can) which bakes into a light, flaky base. It’s convenient and quick. But you can also use a store‑bought pizza crust, flatbread, or even a large focaccia cut into a rectangle.

Can I make this ahead of time for a party?

Yes — you can bake the crust ahead of time and prepare the spread. Then just before serving, add the spread and toppings and chill for about 30 minutes. This helps you avoid last‑minute rush.

Can I use other vegetables I have on hand?

Absolutely. The recipe is very forgiving. Feel free to swap in or add vegetables like bell peppers, cherry tomatoes, zucchini, radishes, sugar snap peas, or even lightly cooked asparagus.

Is this recipe suitable for children or picky eaters?

Yes. The fun presentation and mild flavours make it kid‑friendly. You can also adapt the toppings to exclude any disliked vegetables, or allow children to add their own toppings as a fun activity.

Can I serve this as a main dish instead of an appetizer?

Yes. If you cut the pizza into larger slices and add a few extra toppings (perhaps some shredded chicken, ham, or beans for protein), it becomes a light meal rather than just finger food.

What if I don’t have Greek yogurt?

If you don’t have Greek yogurt, you can substitute with regular yogurt (though creaminess will be slightly different) or sour cream. The idea is to give a bit of tang and softness to the spread.

How can I make the crust more sturdy so it doesn’t get soggy?

To help prevent sogginess, ensure the crust is fully baked and cooled a little before adding the spread and toppings. Also drain or pat dry any very moist vegetables. You might also choose thicker vegetables or avoid overly juicy ones (e.g., skip fresh tomatoes unless drained).

Is there a dairy‑free or vegan version of this recipe?

Yes: use a vegan cream cheese, plant‑based yogurt, and a vegan ranch flavouring or herbed dip. Then top with a mix of veggies as usual. The crust (crescent roll) may contain dairy or butter depending on brand, so check labels or use a dairy‑free dough alternative.

Can I freeze leftovers?

Freezing is not ideal for this dish because the fresh vegetables and spread will lose texture and become watery upon thawing. It’s best served fresh or refrigerated for up to 1–2 days.

Conclusion

This Cold Vegetable Pizza is a clever twist on traditional pizza—a flaky crescent‑roll crust topped with a creamy ranch‑style spread and crisp, colourful vegetables. It’s quick to pull together, versatile, and perfect for parties, casual meals, or anytime you want something light yet satisfying. Give it a try and feel free to adapt the toppings based on what you and your guests love.

Cold Vegetable Pizza