Crescent Roll Vegetable Pizza (with High Protein Ranch)

Craving something cold, creamy, and crunchy that still supports your protein goals? This crescent roll vegetable pizza delivers all the nostalgic flavors of a classic veggie pizza appetizer—with a macro-friendly twist.

Prep Time20

Cook Time12

Total Time1

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings: servings

Ingredients

Veggie Pizza

2 8 oz packages crescent roll dough or sub gluten-free pizza dough
2 cups sharp cheddar cheese shredded (or dairy free cheese)
1 cup broccoli chopped fine
1 cup cauliflower chopped fine
½ cup shredded carrots
1 cup Roma tomatoes chopped
½ cup chopped pickles optional
½ cup green onions sliced thinly

Dressing:

8 ounces cream cheese softened, or sub dairy free cream cheese
1 cup blended cottage cheese or Greek yogurt sub dairy free yogurt or regular sour cream
2 tbsp of my homemade ranch seasoning or 1 store-bought packet
1 tbsp pickle juice
1 tsp fresh chives
1 tsp fresh dill finely chopped
½ teaspoon garlic powder

Instructions

Bake the Crescent Roll Crust: Preheat your oven to 375°F (190°C). Unroll the crescent roll dough side by side and press it into a large baking sheet (10x15), pinching the seams together to form a solid crust.Prick the dough all over with a fork to prevent it from puffing up while baking.
Bake for 10–12 minutes or until golden brown. Let the crust cool completely before adding the topping.
Prepare the Dressing: In a mixing bowl, add the softened cream cheese, blended cottage cheese (or Greek yogurt), ranch seasoning, pickle juice, fresh dill, and garlic powder. Stir until smooth and well combined.
Assemble the Pizza: Spread the creamy ranch dressing evenly over the cooled crescent roll crust. Evenly sprinkle the shredded cheddar cheese over the top. Add the chopped broccoli, cauliflower, carrots, tomatoes, pickles, and green onions.
Chill & Serve: Refrigerate for at least 30 minutes before slicing to allow the flavors to meld. Cut into squares and serve cold.

Notes

Blend your cottage cheese. A quick blitz in the blender makes the ranch base super smooth and easy to spread.
Cool the crust completely. Warm crust = soggy spread. Let it come to room temp before assembling.
Use Roma tomatoes. They have less moisture than cherry or heirloom varieties.
Cut before topping. For a clean party presentation, slice the crust before layering on veggies.
Press gently. Use your hands or a spatula to press the veggies into the spread so they don’t fall off while serving.

Nutrition