This Cold Veggie Pizza offers a nutrient-rich spin on the classic handheld favorite. With just 4 WW points per serving, this recipe is a healthier alternative to traditional crescent roll veggie pizza. I replaced the usual cream cheese with blended cottage cheese for lower points and more protein. If you haven’t tried cottage cheese and ranch seasoning together yet, you’re missing out. It’s so easy to make and tastes delicious with everything from crackers to pita bread and even chips. The thick and creamy ranch dip is also the perfect complement to fresh veggies making it ideal for this recipe.
This pizza only requires 10 minutes of oven time. You only need to bake the crust making this recipe a lifesaver for hot days when you don’t want to turn on the oven for long. You can also prep this recipe the night before or early in the day. Since it’s a cold pizza, you can grab it out of the refrigerator for a quick meal anytime.
Why You Should Try This Recipe
- Cold Lunch Friendly: Whether you’re packing it for school, work, or a picnic, this flavorful pizza adds excitement to your lunchbox. It’s conveniently ready to eat without heating so all you have to do is keep it in a sealed bag or a container on ice until lunch.
- Loaded with crunchy veggies: This recipe is a great way to enjoy raw vegetables outside of a salad or veggie tray. Each bite is filled with a variety of flavors and textures that come together for a refreshing meal. If you enjoy gardening, this pizza is the perfect opportunity to make a meal with your veggies while preserving their garden-fresh taste.
- Amazing Appetizer: Because it’s served cold, you can prep it ahead of time to make set-up a breeze. For an impressive presentation, cut the pizza into 15 squares then slice each square into 2 triangles. Each triangle will be 2WW points for a total of 30 servings instead of 15.
Recipe Overview
- Serving Size: 71g
- Number of Servings 15 slices, 1 per serving
- Time to Cook: 10 minutes
- WW Points Per Recipe: 60 WW points for the whole pizza, 4 points per square.
Ingredients in Cold Veggie Pizza
- 2 (8-ounce) tubes Reduced Fat Crescent Roll Dough: This convenient dough makes the base for the cold veggie pizza. You can also use crescent roll sheets.
- 1 cup Fat-Free Cottage Cheese: While this recipe traditionally uses cream cheese, cottage cheese is a better option with more protein and fewer WW points overall. For this recipe, you’ll need to blend the cottage cheese in a small blender or food processor.
- 1/4 cup Plain Greek Yogurt: Greek yogurt takes the place of sour cream in this recipe. It’s a light option that adds a delightful tang to the ranch spread.
- 1 tablespoon Dry Ranch Seasoning: Dry ranch seasoning adds herb flavor without the need for mixing multiple spices. Feel free to add an extra 1-2 teaspoons if you like a stronger flavor.
- 1 red bell pepper: Red bell pepper adds a sweet vibrant taste to the cold veggie pizza.
- 1 cup broccoli florets: Broccoli is an excellent source of vitamin K and vitamin C. The flavor doesn’t overpower the other vegetables and it tastes excellent with the creamy ranch spread.
- 1/2 cup chopped English cucumber: English cucumbers have less water and smaller seeds than regular cucumbers. If you’re using a regular cucumber, scrape the seeds out before chopping it. Add a sprinkle of salt and let it sit for 10-15 minutes to draw out the water. Pat dry and then chop into bite sized pieces. This prevents excess moisture from leaking out of the cucumbers and affecting your pizza.
- 1/3 of a medium-sized carrot: Shredded carrots add a delicious sweet flavor and a pop of color to top off the veggie pizza.
Instructions for Making
1. Preheat the oven to 350°F. Prepare a 13×18″ baking sheet with parchment paper. Unroll the crescent dough and place it onto the baking sheet, breaking apart sections as needed to fit them into the pan.
2. Press the seams of the dough together. Then, gently press out the dough into a flat layer about 1/2″ thick.
3. Use a fork to make holes all over the dough. This will prevent it from puffing up too much while baking.
4. Bake the crust for 10 minutes until golden brown. Transfer to a cooling rack for 45 minutes. The crust should be completely cooled before adding any toppings.
5. Using a blender or food processor blend the cottage cheese, Greek Yogurt, and dry ranch until smooth, about 45 seconds.
6. Spread the cottage cheese mixture evenly across the cooled crust.
7. Sprinkle broccoli and red bell peppers generously over the pizza. Then, add the cucumber and finish with shredded carrots.
8. Place the pizza into the refrigerator for at least 1 hour. Cut into 15 squares by slicing it into 3 sections width-wise and 5 sections lengthwise. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to three days.
Variations and Substitutions
- Swap Crescent rolls: Swap the crescent rolls for a refrigerated pizza crust. Alternatively, you can use a couple of Flat Out wraps, Joseph’s Lavish Bread, or a few whole-grain pitas.
- Switch up the seasoning: If you have a favorite seasoning blend, feel free to use it in place of the ranch. Seasoning blends made for vegetables, such as Trader Joe’s Green Goddess seasoning or Dash’s Salt-Free Table Blend will work great. You can also get creative with your spice cabinet and mix up your own.
- Choose your favorite veggies: Choosing veggies that you love will allow you to enjoy this recipe to the fullest. Any fresh veggie chopped into a bite-size piece will make a great option such as cherry tomatoes, red onion, spinach, and celery. To add even more flavor you can also add fresh chopped herbs or sliced green onions.
- Whipped feta: If cottage cheese is not your favorite, you can use fat-free feta in its place. Try a Greek-inspired cold veggie pizza by omitting the ranch and adding a squeeze of lemon to your whipped feta. Top the pizza with tomatoes, olives, cucumbers, and a sprinkle of fresh dill for a Mediterranean twist.
Tips and Tricks for Making Cold Veggie Pizza
- Choose fresh vegetables: Since the vegetables are at the heart of this recipe, they must be as fresh as possible. Vegetables that are beginning to soften are best used in roasted dishes or sauces. For this dish, you want very crisp vegetables. Look for vibrant colors and those free from blemishes. While it’s tempting to grab the largest vegetables, look for small or medium sizes with deep colors because they have better flavor.
- Double the ranch sauce and save it: Double the ranch spread and use it for other meals. It has a delicious taste and is perfect for dipping carrots and celery. You can also use it as a spread for wraps. Cottage cheese ranch is a tasty protein-rich option compared to mayonnaise or traditional ranch dressing. Store your leftover spread in an airtight container in the refrigerator for up to four days.
- Use a cooling rack: Since you’ll likely have leftovers, you want to ensure the crust cools properly so it doesn’t get soggy. Leaving it on the baking sheet traps heat and moisture as it cools. Transferring the crust to a cooling rack allows those to dissipate and leaves you with a firm crust that won’t turn soggy in the refrigerator.
- Don’t skip the chill: Letting the pizza chill after it’s completely assembled is essential. This allows the veggie flavor to infuse with the ranch spread so the flavors carry throughout and not just sit on top. Even as little as 45 minutes can make a big difference.
- Meal prep it: Make the crust the night before and place it into the fridge after it cools. You can even chop up the veggies and place them into a ziplock bag together. In the morning or at least an hour before meal time, spread on the sauce and add the veggies. Let the flavors marinate then simply slice and enjoy.
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Crescent Roll Veggie Pizza
Ingredients
- 2 8-ounce tubes reduced-fat crescent rolls
- 1 cup fat-free cottage cheese
- 1/4 cup plain Greek Yogurt
- 1 tablespoon dry ranch seasoning
- 1 medium red bell pepper
- 1 cup broccoli florets, chopped
- 1/2 cup chopped English cucumber
- 1/3 small carrot, shredded
Instructions
- Preheat the oven to 350°F. Prepare a 13×18″ baking sheet with parchment paper. Unroll the crescent dough and place it onto the baking sheet, breaking apart sections as needed to fit them onto the pan.
- Press the seams of the dough together. Then, gently press out the dough into a flat layer about 1/2″ thick.
- Use a fork to make holes all over the dough. This will prevent it from puffing up too much while baking.
- Bake the crust for 10 minutes until golden brown. Transfer to a cooling rack for 45 minutes. The crust should be completely cooled before adding any toppings.
- Using a blender or food processor blend the cottage cheese, Greek Yogurt, and dry ranch until smooth, about 45 seconds.
- Spread the cottage cheese mixture evenly across the cooled crust.
- Sprinkle broccoli and red bell peppers generously over the pizza. Then, add the cucumber and finish with shredded carrots.
- Place the pizza into the refrigerator for at least 1 hour. Cut into 15 squares by slicing it into 3 sections width-wise and 5 sections lengthwise. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
