Preheat the oven to 350°F. Prepare a 13x18" 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.