If one of your resolutions is to eat more veggies then add this recipe to your list! Veggie ranch pizza is made with a Pillsbury crescent crust, ranch-flavored cream cheese, and lots of fresh vegetables. This would be great to take to lunch and of course, it’s a good appetizer for any Super Bowl party. The first time I ever had this pizza was at work for treat day.
Back when I worked at my desk job I was part of the treat day group. Everyone took turns bringing snacks for everyone (it would always be on Thursdays) and one guy would always bring this veggie ranch pizza. His wife made it all the time for us and it was delicious. I just love all the fresh vegetables on top. This veggie pizza is also best served cold!
This post has been recently updated with new photos and tips to help you achieve the perfect veggie ranch pizza! 1/2/2020
How to make Weight Watchers Veggie Ranch Pizza
- Preheat oven to 350°F.
- Place cream cheese, and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside. You can soften cream cheese in the microwave so that it's easier to mix with the ranch.
- Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
- Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator in an airtight container for up to 3 or 4 days.
Tips for Veggie Ranch Pizza
Here’s a quick tip I learned when I worked at the hotel doing cold salad prep. You can soften cream cheese in the microwave. 8oz takes no longer than a minute to soften and check it after every 30 seconds.
What vegetables go good with this pizza? Fresh vegetables are ALWAYS best with this pizza. If you use frozen vegetables they might get mushy. I always like to use a combo of broccoli, bell pepper, and carrots. Cauliflower, radishes, green onions, and cucumbers would even be with this pizza.
If you want all the vegetables to be the same size use a food processor to chop them up.
Don’t like dry ranch seasoning? Use taco or fajita seasoning.
Other Appetizer Recipes
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Weight Watchers Veggie Ranch Pizza
- Yield: 32 (2 pizzas) 1x
Ingredients
- 2 8 ounces (226g) reduced-fat cream cheese, softened
- 1 (1 ounce/28g) package powdered Ranch dressing mix
- 2 (8 ounces/226g) cans reduced-fat Pillsbury Crescent Rolls
- 1 cup (91g) fresh broccoli, chopped
- 1 cup (175g) fresh red pepper, chopped
- 4 green onions, chopped
- 1 ½ cups (120g) shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- Place cream cheese, and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside. You can soften cream cheese in microwave so that it's easier to mix with the ranch.
- Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
- Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
- Slice one pizza into 16 equal slices. Serving Size: 1 slice
Notes
myWW points: Blue 4; Green 4; Purple 4
My WW Personal Points: 4 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1 slice of pizza
- Calories: 83
- Sugar: 2
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 8
- Protein: 3
Recipe from Mom Loves Baking
Jenna says
It is milk. I was just telling you a way to make buttermilk out of using milk and adding some vinegar to it.
Liz says
I made this tonight. It was ok if you love cream cheese. I think it overpowered the vegetables and then cheddar cheese on top, It was just too much and very heavy. If I decided to make this again, I'd use marinara sauce instead of cream cheese.
★★
Barb says
I saw you comment on Pokemon, you may want to try Ingress.
Gina says
Where does it say to use Mayo?
Eileen Nerf says
I use shredded carrots instead of shredded cheese on top. I also use tomatoes on pizza.
Katie says
my family love this pizza.
Next time I will use Pillsbury Crescent Roll instead of store brand.
Dawn says
Is the serving size one piece? For 4 points ?
Belinda Stauch says
This is very similar to a recipe from pampered chef. Their pizza base was: 8oz cream cheese, and only 1 Tbsp mayonnaise, 1 garlic clove pressed and 1tsp dill weed. Try this version, its YUMMY.
https://www.pamperedchef.com/recipe/Appetizers+%26+Snacks/American/Cool+Veggie+Pizza/9658
Thank you for taking the time to post this recipe! I am always looking for something new to try!
Emmy says
Tried this but I really wasn't a fan. The topping in place of the sauce is pretty thick and not very good. My husband and I did not finish it and we did not keep the leftovers. If I did make it again I would not use the mayo and I would most likely make it for an appetizer because in small portions it wasn't too terrible. I just wouldn't make it for dinner.
Hally says
Love this recipe! The colors honestly got me! The oven is heating as we speak and I can't wait for dinner! Thanks for posting 🙂