Summertime Veggie Pizza

4.6 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.6
  • Total Fat: 16.6 g
  • Cholesterol: 4.4 mg
  • Sodium: 730.9 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 11.2 g

View full nutritional breakdown of Summertime Veggie Pizza calories by ingredient
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A refreshing vegetarian pizza to eat on a hot day -- or to remind you of summertime during the winter months. A refreshing vegetarian pizza to eat on a hot day -- or to remind you of summertime during the winter months.
Number of Servings: 8


    8oz. Pillsbury Grands crescent rolls
    1 package (8 oz.) fat-free cream cheese, softened
    1 tablespoon Kraft Light Mayonnaise
    1 teaspoon Dill weed, dried
    1 garlic clove, minced
    0.5 cup shredded low-fat cheddar cheese
    0.5 cup each cucumber, red pepper, broccoli, and carrots (chopped -- you may substitute any fresh, raw vegetables of your choosing)


1. Preheat oven to 350 F.

2. Spread crescent roll dough onto 13-inch cookie sheet and pinch seams together. Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

3. Blend cream cheese, mayonnaise, dill weed, and garlic. Spread the cream cheese mixture on top of cooled crust.

4. Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired.

5. Refrigerate, then slice before serving.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GEEKYGRRL.

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Member Ratings For This Recipe

  • Incredible!
    Yum! - 2/24/12

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  • Incredible!
    I loved this recipe and it came out great! :) - 10/16/10

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  • Incredible!
    OMG...this was fantastic! I decided to try cauliflower and broccoli, chopped very small. It got raves when I took 2 of them to a pool party. - 9/22/07

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  • Incredible!
    Thank you for submitting this! I used to make this years ago and forgot how. I remember mixing in garden veg ranch seasoning with the cream cheese/mayo layer though for an extra kick. Thanks again! - 4/21/07

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  • Very Good
    I love this recipe. Haven't tried the light version yet, but I'm sure it's just as tasty. The flexability of this recipe is great for those who are picky about their veggies. - 3/15/07

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