Raw Vegetable Pizza

Time for a slice of nostalgia! My Grandma used to make this simple Raw Vegetable Pizza, and growing up my mom made it on the regular when warmer weather rolled around – it was one of those ubiquitous dishes that everyone seemed to have a version of in the Midwest.

I’ve tried my hardest to figure out where the recipe originated. Was it on a Pillsbury package in the ‘80s? Was it part of a widely distributed cookbook? There’s a rumor it started with Pampered Chef parties? Does anyone have any leads??

If you’re not familiar with this appetizer, think of it as raw veggies and dip served on a buttery sheet of crescent dough. The core of nearly every version involves crescent dough (store-bought is encouraged) baked, cooled, and topped with a cream cheese spread flavored with seasoning, herbs, or garlic, and then sprinkled with chopped raw vegetables of your choice and cheddar cheese.

My mom used to make this on an 18×13 baking sheet (it’s the perfect appetizer for those summer cookouts) but since we weren’t making this for a party and Pillsbury now has convenient sheets of crescent dough, the recipe below is a half batch that fits on a quarter baking sheet (13×9). You can easily double the recipe for an 18×13 version!

Grandma’s/mom’s cream cheese mixture contains mayo and Hidden Valley’s ranch seasoning and is topped with carrots, seeded tomatoes, cauliflower, broccoli, green onions, and cheddar cheese.

I think it’s been at least 15 years since I last had this, and I forgot how delicious it is!

Raw Vegetable Pizza

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• Author: Trent
• Total Time: 35 minutes
• Yield: 1 pizza 1x

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Ingredients

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• 1 package Pillsbury™ Original Crescent Dough Sheet
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 ounce ranch seasoning, such as Hidden Valley
• 1/2 cup chopped broccoli
• 1/2 cup chopped tomatoes, seeded
• 1/2 cup chopped scallions
• 1/2 cup chopped carrots
• 1/2 cup chopped cauliflower
• 1/2 cup sharp cheddar

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Instructions

1. Preheat oven to 375 degrees. Line a 9×13 sheet pan with parchment paper. 
2. Place the crescent dough on the pan and gently press it to the edges of the pan. It doesn’t have to be perfect! Bake for 10 to 12 minutes until light brown. Allow to cool completely – about 15 minutes. 
3. Meanwhile, in a medium bowl, mix together cream cheese, mayonnaise, and ranch seasoning until smooth. 
4. Once the crust is cool, spread the cream cheese mixture evenly over the crust leaving about ½-inch at the edges. 
5. Sprinkle the prepared crust evenly with the broccoli, tomato, scallions, carrots, and cauliflower and gently press into the cream cheese mixture. To finish, sprinkle with cheddar. 
6. Slice into squares and either serve immediately or refrigerator for 2 hours to allow flavors to meld and serve cold (my preferred version).

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Cuisine: Vegetarian