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Veggie Ranch Pizza

Pregnancy cravings are funny.  I haven’t made this pizza in ages and it randomly popped in my head one day.  Of course, I had to have it!  It didn’t disappoint, I was a happy girl.

It also made me think of my best friend in high school – we would make this all the time then watch cheesy movies.  Like the cheesiest – Cry Baby?  With Johnny Depp?  It’s absolutely terrible but still a favorite of mine to this day!

Like regular pizza, you can add your own favorite toppings.  I was going to add cucumbers but the one I bought had gone bad in just a couple of days.  So a bit of a bummer there, but I really didn’t miss it.  Green peppers, grape instead of Roma tomatoes, green onions…add anything you like.

I wrote the recipe using reduced fat cream cheese and crescent rolls.  It’s just what I always buy, but it’s not necessary.  Use what you would normally buy, it won’t affect the recipe.  By the way, this is kid approved!  My 4-year old loves it – just like eating broccoli and carrots dipped in ranch which is one of her favorite snacks.


Veggie Ranch Pizza

Serving Size: 6

1 tube of reduced fat crescent rolls

1 (8 oz) bar neufchatel cheese

1/2 packet Ranch dressing seasoning mix

1 cup broccoli florets, diced

1/2 cup shredded carrots

1 Roma tomato, diced

Preheat oven to 350 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray. Unroll the crescents onto the pan and use your fingers to spread over the entire pan and seal the seams. Bake for 14-16 minutes until golden. Let cool completely.

Mix the cream cheese and Ranch seasoning until combined. Spread over cooled crescent crust. Top with veggies (any order). Chill in the fridge for about 2 hours before serving; cut into 12 squares. Store leftovers covered in the fridge.


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