veggie pizzafamily recipes

Veggie Pizza has been one a favorite at family gatherings for years! They are a delicious, and we don’t feel as guilty munching on them because they’re loaded with vegetables.

As much fun as it is trying new recipes, sometimes it’s even better to just revamp the tried and true ones. Traditionally, my family has made this recipe on a cookie sheet. This year, I changed things up a bit and made mini, bite-sized pizzas.

the elle in love, recipe, veggie pizza, appetizer

Veggie Pizza


from the pantry:
(be sure you have these ingredients on hand before heading to the market)
1/4 c
ranch dressing
1/2 tsp
dill weed

from the market:
2 – 8 oz tubes crescent dough (recipe creations if you can find it)
4 oz cream cheese

The Crust:

Pre-heat oven to 375°  and prep muffin tin with cooking spray. Set aside.

Lightly flour your working surface so the dough won’t stick. Unroll crescent dough and stretch slightly. Cut into circles using a biscuit cutter and place in muffin tin. Bake for 6 minutes.

At this point, the crusts should have baked and raised enough to be less doughy, but won’t be completely done just yet. Press down centers* to make small cups resembling a deep-dish pizza crust.
* In looking through my kitchen drawer, the ball end of a turkey baster stood out as the perfect size and shape for this task.

Continue baking for 5-7* minutes until crust is golden brown.
* Baking times may vary and can be adjusted to your preference for a flaky or crunchy crust.

Remove crusts to cooling rack to reach room temp.

The “Sauce”:

Combine 4 oz cream cheese, 1/4 cup ranch dressing and 1/2 tsp dill with a hand-beater. Spread a small amount into each crust.

The Topping:

Finely chop celery, carrots, cucumber (removing seeds), broccoli, and cauliflower. (A little of each veggie goes a long way – approximately 1/2 cup of each should be all you need.)

Mix all veggies together in a bowl.

The best method I’ve found for filling the crusts is a tablespoon. I just held each crust over the bowl, spooned in the veggies, and patted it down slightly so that the topping stays in place.


*Store in the refrigerator.


PS… I love that this recipe is the perfect excuse to stock the fridge with fresh veggies. Since we aren’t using them all up, it’s great to have a healthy snack on hand for a healthy post-holiday snack.