Veggie Pizza

Rating: 5 out of 5.

Happy 2/22/22! Today is also my mom, Nance’s birthday. I found it only fitting that I share one of her best recipes on her birthday.

This Veggie Pizza recipe has been in our family for years, in fact the recipe she sent over to me was typed up with a typewriter. Something my children have never seen before, haha.

This was one of my favorite recipes when I was a child, so we recently made a batch for my kids and they gobbled it up. BONUS! This is a great way to get your kids to eat some vegetables!!

This recipe is super simple and you can make it the day before, or even prep all of the ingredients early and assemble closer to the time your guests arrive if you’re hosting a party soon. Serve it as an appetizer, side dish, or part of your kids dinner or lunch. Very kid-friendly, just don’t tell them it has vegetables in it.

Oh! And I mentioned last week a recipe I used our Salad Shooter for. This veggie pizza is 1000 times better with a Salad Shooter. I remember several years ago a friend of mine making this recipe but she didn’t shred the vegetables really tiny and you can tell a significant difference. The smaller you can shred the veggies, the better the pizza tastes.

I hope you enjoy today’s recipe as much as we do!


Nance’s Veggie Pizza

Prep Time: 10 Minutes
Cook Time: 9 Minutes
Serves: A party
Cleanup: Easy
Kid-Friendly: YES
INGREDIENTS:
  • 2 packages Pillsbury Crescent Rolls
  • 2 8oz packages of cream cheese
  • 1 cup mayonnaise
  • 1 package Hidden Valley Ranch Dressing
  • 4 cups total of shredded carrots, cauliflower, broccoli
  • 2 cups shredded cheddar cheese
INSTRUCTIONS:
  1. Preheat the oven to 350°
  2. Line a cookie sheet with either a baking mat or parchment paper
  3. Spread out the crescent rolls on the baking sheet, it’s okay if they overlap
  4. Bake the crescent rolls for about 8-9 minutes, careful they don’t burn
  5. While baking, mix together with an electric mixer softened cream cheese, mayonnaise, and ranch dressing package until well combined
  6. Using a Salad Shooter or food processor, shred all the vegetables together into one large bowl, the smaller the pieces, the better
  7. When crescent rolls are finished baking, take out of oven and allow to cool before layering
  8. Layer dough with cream cheese mix, then shredded vegetables and top with cheddar cheese
  9. Chill in fridge for at least 30 minutes before serving
  10. When ready to serve, cut into bite sized bars
  11. Keep extras stored in fridge
  12. Enjoy!
 
Shanisty

Shanisty

Shanisty Ireland is a former award-winning Television News Anchor with more than 15 years of experience on-air. Today, Shanisty freelances on national and local media outlets featuring some of her favorite recipes and hot topics from her blog. Shanisty has been featured on The Today Show, Ellen, U.S. News and World Report, Huffington Post, Scary Mommy and hundreds of local TV News and Radio stations.

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