Easy Cream Cheese Vegetable Pizza – There’s always a first time for everything. I have no idea why I never made a vegetable pizza, especially knowing my husband loves them. He used to get his fill at every family gathering hosted by my sister, but since we moved south 10 years ago, he’d had nary a bite. This popped into my head last week when I was making my grocery list and although I didn’t have a recipe, I figured it couldn’t be all that difficult if I just winged it. I was right. 😋 Easy Cream Cheese Ranch Vegetable Pizza is loaded with flavor and your choice of crisp, fresh toppings.
With the help of refrigerated canned pizza dough, this great party appetizer was pretty painless to pull together. I chopped the veggies while the crust was baking and mixed the cream cheese spread while the crust was cooling. If you have the time and inclination, you can go all out and make a scratch dough and prepare a spread with all fresh herbs and spices. I was looking for an easy, yet tasty, way out of the kitchen. 😉
Two sons aren’t particularly fond of black olives so I left them off one end. Add and subtract whatever best suits you or your family.
Easy Cream Cheese Vegetable Pizza
- 1 refrigerated canned pizza dough
- 1 (8 oz.) block cream cheese
- 1/2 cup ranch dressing
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tbsp. dried dill weed
- 1/2 head cauliflower, florets only, cut into smaller than bite-sized pieces
- 1 broccoli crowns, florets only, cut into smaller than bite-sized pieces
- 2 carrots, peeled, shredded or diced
- 1 cup shredded cheese
- Grape tomatoes, quartered
- Black olives, sliced or diced
- Red onion, diced
- Cucumber, diced
- Crumbled bacon
- Red, green and/or yellow bell peppers, seeded and diced
Preheat oven to 400°F. Spray large jellyroll pan with cooking spray. Unroll pizza dough and spread to the edges of the pan. Bake for 12-14 minutes, or until golden brown. Remove from oven and let cool completely before topping.
In a medium mixing bowl, beat with an electric mixer the cream cheese, dressing, and seasonings until well blended. Spread evenly over cooled crust.
Mix the vegetables together in a large bowl then sprinkle evenly over the ranch spread. Using the palm of your hand, gently press the veggies down into the cream cheese layer. Sprinkle with cheese.
Cut into 20-24 squares with a pizza cutter the chill in the fridge for at least an hour before serving.
I love this veggie pizza on Jiffy Pizza Crust Mix. It takes two boxes for a 11″x17″ jellyroll pan. Be sure to oil your hands well before spreading the dough to the edges of the pan. Bake the crust about 10 minutes, or until fluffy and lightly browned. Let cool completely before spreading on the room temperature cream cheese mixture.
I chopped the whole head of cauliflower and both crowns along with the 2 carrots and plan to steam the leftovers for use in one of my low carb dishes. Check out that category in the upper right drop-down menu for healthier alternatives. 🙂
Happy eating! 😊