Cold Veggie Pizza

Made with a crispy crescent roll crust topped with cream cheese, sour cream and crunchy colorful vegetables, cold veggie pizza recipe is great for healthy eaters, dieters and even those who prefer an “easy-to-digest” pizza at night. The following recipe for cold veggie pizza requires only 40 minutes to complete and provides only 196 calories per serving, so why don’t you give it a try?

Cold Veggie Pizza

Recipe by Anna SmallingCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

25

minutes
Cooking time

15

minutes
Calories

196

kcal

Ingredients

  • For the crust
  • 2 (8 ounce) packages refrigerated crescent rolls

  • For the topping
  • 1 cup sour cream

  • 1 (8 ounce) package cream cheese, softened

  • 1 (1 ounce) package ranch dressing mix

  • 1 teaspoon dried dill weed

  • 1 small onion, finely chopped

  • 1 stalk celery, thinly sliced

  • 1/2 cup halved and thinly-sliced radishes

  • 1 red bell pepper, chopped

  • 1 1/2 cups fresh broccoli, chopped

  • 1/4 teaspoon garlic salt

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Coat the baking sheet with cooking spray.
  • Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle; set aside for 5 minutes. Pierce with fork.
  • Bake for 10 minutes, let cool.
  • In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix.
  • Spread cream mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the mixture. Cover and let chill for at least 1 hour.
  • Once chilled, cut it into squares and serve.

Notes

  • If you do not eat up all the pizza, store the leftover in the refrigerator and reheat when eating. Don’t forget to eat it with your favorite dipping sauce.
You might also like

Leave A Reply

Your email address will not be published.