Fresh Veggie Pizza

Who doesn’t love cold pizza?  I’ve been craving this one for a while since Daughter #1 introduced it to me years ago.  She would make it and I would devour it.  But because it doesn’t come delivered to my front door hot the night before, I don’t usually have this kind of cold pizza in my fridge.  This is definitely not your typical pizza.  It is meant to be eaten cold right off the bat!  All the veggies are raw, so the word “healthy” starts to walk across your taste buds.  Well, I don’t know about healthy, but it is really, really good whether or not you are trying to be healthy.

First of all, the crust is made of refrigerated crescent rolls.  The cream cheese base takes the place of tomato sauce–it even has herbs in it.  Then the toppings are all fresh veggies–broccoli, cauliflower, carrots, onions or anything else you would like to top it with.

Walk on the wild side–give this one a try.

Fresh Veggie Pizza
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • 2 pkgs. refrigerated crescent rolls
  • 1-8 oz. package cream cheese
  • ½ cup onion and chive cream cheese
  • 2 Tablespoons milk
  • 2 teaspoons dill weed
  • 1 teaspoon garlic salt
  • Freshly ground pepper
  • Assorted chopped raw vegetables (i.e. broccoli, cauliflower, green onions or red onions, shredded carrots, peppers, sliced olives, mushrooms)
  1. Spread crescent rolls on a pizza pan or a cookie sheet. Bake at 350 degrees F. for 15 minutes. Allow to cool to room temperature.
  2. Meanwhile, in a mixer bowl, mix the two cream cheeses, milk, dill weed and garlic salt.
  3. Now, you can either finely chop the broccoli or cauliflower, but I chose to throw them into a food processor. This made for a fine, consistent mixture to act as a base for the remaining veggies.
  4. Top this with shredded carrots, chopped onions, sliced peppers, sliced olives or mushrooms.
  5. Sprinkle with freshly ground pepper.
  6. Slice and enjoy!

Et cetera:  You might also like this Grilled Margherita Pizza

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