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+ servings

Ranch Cream Cheese Vegetable Pizza

This Ranch Cream Cheese Vegetable Pizza is not only packed with veggies, but the buttery crescent roll and ranch cream cheese spread pair perfectly with it!
Course Dinner or Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 -15
Author Sarah Averett


  • 2 8 ounce packages seamless crescent dough sheets
  • 1 cup sour cream
  • 1 8 ounce pkg. cream cheese, softened
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon garlic salt
  • 1 1 ounce package ranch dressing mix
  • 1 cup halved and thinly-sliced radishes
  • 1 cup red bell pepper diced {about 1 large pepper}
  • 2 cups fresh broccoli chopped {1 medium crown}
  • 1 cup grated carrots {2-3 carrots}


  1. Preheat oven to 350ºF and spray a jellyroll pan with non-stick cooking spray.
  2. Press your crescent dough into the pan, all the way to the edges, and poke holes in it with a fork. {This will prevent it from puffing up while cooking.}
  3. Bake for 10 minutes and then let cool completely.
  4. In a medium-sized mixing bowl, combine the sour cream, cream cheese, dill weed, garlic salt and ranch mix. Spread this mixture on top of the cooled crust.
  5. Spread the radish, pepper, broccoli and carrots evenly over the cream cheese mixture. Cover and let chill.
  6. Cut into squares and serve.

Recipe Notes

Recipe adapted from All Recipes.