Ranch Veggie Pizza

Ranch Veggie Pizza Appetizer

An easy appetizer that's a real crowd-pleaser!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 people
Calories 280kcal
Author Karen Gibson


for the ranch spread

  • 8 ounce package cream cheese
  • 1/4 cup Hidden Valley® Original Ranch dressing
  • 3 tablespoons sour cream
  • 1 tablespoon mayo

for the crust

  • 2 cans cans crescent roll biscuit dough 8 ounces

for the toppings

  • 3 cups mixed chopped raw vegetables*, diced fine and evenly
  • 2 tablespoons minced fresh herbs such as dill, cilantro, basil, parsley, tarragon
  • Seasoned salt


prepare the ranch spread

  • Combine the ranch spread ingredients in a medium bowl until and spreadable. If time allows, refrigerate for several hours (or overnight) to let the flavors fully combine.

bake the crust

  • Preheat oven 375ºF. Line a rimmed half sheet pan with parchment paper.
  • Unroll both cans of dough (don't separate the pieces). Lay the dough sheets side by side on the sheet pan. Press the seams together, and pinch closed any dough perforations. It doesn't have to have to be perfect - the ranch spread will cover it later.
  • Bake until golden. To be safe, check the crust at the 10-minute mark. It might need less time in the oven than called for on the can, because the dough is being baked flat instead of rolled. Remove from oven and let cool on the pan.


  • When the crust is cool, use an offset spatula to apply the ranch spread over the crust. You don't need a thick layer; just enough to cover the crust and provide a foothold for the veggies.
  • Sprinkle the veggies evenly over the top. Gently pat them into the spread with the flat of your hand. Season the vegetables with seasoned salt (if your bottle has a shaker top, just sprinkle right out of the bottle). Top with the minced herbs.
  • Use a sharp paring knife or pizza cutter to divide the pizza into about 20 squares. Transfer to a serving platter, or serve right from the pan.
  • Serve immediately, or refrigerate to hold for later.


*Suggested vegetables: bell peppers, radishes, celery, broccoli florets, carrots, green onions.


Calories: 280kcal