Food & Drink Magazine

Cold Veggie Pizza

By Veronica46

This cold veggie pizza is packed full of veggie goodness. This nostalgic recipe is perfect for lent. 


Looks like we are in the homestretch. Easter is only a few weeks away. I love this recipe because this pizza is so easy to make. I love it because it sits in the fridge until you are ready to eat it. The only thing is that I totally forgot cheese on this.

I remember when I was pregnant with Chrissy almost 20 years ago I had a version of this for my baby shower. I think I ate the whole pizza myself. It was delicious.

I made it a few more times but not with a lot of regularity. A coworker mentioned it and it made me want to make it again.

Keep in mind you can switch up the veggies seasonally. I think next time I might use cucumbers and tomatoes instead of carrots and celery. It is kind of fun to mix up the veggies and make a complete different flavor combination. Either way, this pizza is perfect for Lent and easy to make.


Print Recipe

Cold Veggie Pizza


2 packages crescent rolls
1 block cream cheese
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon white vinegar
1/2 cup chopped yellow pepper
1/2 cup chopped celery
1 cup chopped carrots
2 cups chopped broccoli


Preheat oven to 375.
Unroll crescent rolls onto a greased cookie sheet. Flatten dough and pinch seams. Bake for 10 minutes and allow to cool. In a small bowl combine cream cheese, onion powder salt, garlic powder, parsley and vinegar. Sprinkle pepper, celery carrots and broccoli all over pizza. Place in refrigerator for a few hours before serving.

Peace be with you,


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