When the summer heat hits, I try to find recipes that will cool me down. As a kid, my aunt would make me veggie pizza, but instead of the vegetables being cooked, they were chopped up and thrown on the crust, raw. The “sauce” was the standard Hidden Valley Ranch mix made with sour cream, so essentially, it was like eating the vegetable tray at a family gathering, in pizza form. And it was delicious! I thought, “why couldn’t I make this, but with vegan ingredients?” The only element that needs cooking is the crust, which is composed of a few cans of crescent rolls. (Yes, crescent rolls are actually vegan!) While crescent rolls aren’t a health food by any means, give yourself a break! You can top this pizza with any amount of nutritious veggies! You can always substitute something else for the crust, as well. A cauliflower crust would make it gluten free and taste great, too! You could even make or use a standard pizza crust, but the convenience of crescent rolls just can’t be overlooked, if you ask me. 😊
As a “main dish” this would serve about 5. I like to bring it to family gatherings as a side, where you get a few more servings, but you can’t go wrong either way!
2 cans crescent rolls
1.5 cups vegan mayo
1 teaspoon garlic powder
1 teaspoon onion powder
1 and 1/2 teaspoons parsley
1 and 1/2 teaspoons dill
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2-3 mini cucumbers, diced or 1/2 seedless cucumber, diced
1 large carrot, sliced thinly
2 cups broccoli florets, chopped even smaller
1 cup vegan cheddar cheese (optional)
Open both tubes of crescent rolls. Instead of folding them up into crescent form, lay them flat on a lightly greased baking sheet and slightly overlap them around the edges so they will bake together. It’s kind of like piecing together a puzzle.
It doesn’t have to be pretty or take on any specific shape; you are going to cover it in yummy vegetables!
Cook according to package directions.
While those are cooking, make your vegan ranch. This ranch can be used as a substitute for the ranch vegetable dip that comes in veggie platters. It’s really tasty and takes 2 minutes to make. I use it as the spread on cucumber sandwiches, too.
Mix together the vegan mayo and spices.
When crescent rolls are cooked and cooled, spread your ranch over the entire crust, being sure to get the edges.
Add your veggies, in no particular order, but make sure to space them out so you get a variety in every bite! If using, sprinkle on vegan cheese, sparingly. I find this doesn’t need much, and obviously is fantastic without it.
That’s it! It’s really that easy. Enjoy this new spin on pizza!