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Vegetable Pizza Recipe

Vegetable Pizza Recipe

Servings 12 servings


  • 2 8 ounce packages refrigerated crescent rolls
  • 2 8 ounce packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 1 ounce package dry Ranch-style dressing mix
  • 1 cup fresh broccoli chopped
  • 1 cup chopped tomatoes


  1. Preheat oven to 375 degrees F.
  2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
  3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato and any other vegetables you'd like over the cream cheese layer. Chill for one hour, slice and serve.

About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.


  1. I have a similar recipe but no mayo (yuck) and you don’t even like tomatos!

    • I don’t like mayo, either. I made it for Charlie. I moved my tomato to another piece. It was still pretty good, even with the mayo.

  2. This sounds yummy…I will definitely have to try this with the Peanut Butter Cookies for dessert 🙂 Thanks for sharing

  3. Awesome!!!

  4. You made me hungry!