Description
A plant-based veggie pizza featuring a flaky crust, tangy cream cheese spread, and a medley of crunchy fresh vegetables. Quick, easy, and packed with flavor for a satisfying snack or meal.
Ingredients
2 (8 oz) refrigerated crescent rolls
1 cup sour cream (use dairy-free for vegan)
8 oz cream cheese, softened
1 oz ranch seasoning mix
1 tsp dry dill
1/4 tsp garlic salt
1.5 cups broccoli florets, chopped
1/2 cup radishes, thinly sliced
1 small onion, chopped
1 red bell pepper, chopped
1 carrot, grated
1 stalk celery, sliced
Instructions
Preheat oven to 350°F (175°C)
Spray a 15×10-inch pan with nonstick spray
Press crescent roll dough into the pan, pressing seams together. Let rest for 5 minutes
Pierce dough with a fork to prevent puffing
Bake for 10 minutes or until golden. Cool completely in the pan
In a bowl, mix sour cream, cream cheese, ranch seasoning, dill, and garlic salt until smooth
Spread the mixture evenly over the cooled crust
Top with broccoli, radishes, onion, bell pepper, carrot, and celery in even layers
Cover and refrigerate for 1–2 hours before serving
Notes
For a vegan option, use dairy-free sour cream and omit cream cheese.
Adjust seasonings to taste.
Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 190
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg