Search This Blog

Monday, May 13, 2019

Vegan Veggie Pizza

Hey everyone, I know it's been a while since I've posted anything. Just wasn't feeling creative and had no motivation. Hopefully I'm back on track now. 

This pizza is so fun and an absolute favorite with my daughter. She always loves it and when I made this one, I only had two pieces, ha ha. She finished it. 

This is great as a snack or for parties. Make one and take it to your next special occasion at work and no one will know it's vegan.

Here is what you will need. 
1 package of crescent dough
1 package of your favorite vegan cream cheese (I used Kite Hill Everything)
1/2 cup vegan sour cream or additional cream cheese
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/4 tsp pink himalayan salt

Vegetables of choice. I used broccoli florets, chopped tomato, chopped black olives, chopped red bell pepper, chopped cucumber, shredded carrots. You will need about 1/2 cup of olives and carrots and about 1 cup of everything else.

Preheat your oven according to crescent dough instructions.  

Carefully remove the dough and try to keep it in one piece. 

Line a cookie tray with parchment place the roll of crescent dough near one end of the sheet. Gently unroll the dough and pinch any seems together that may have come apart. With a small rolling pin or a glass, roll the dough to enlarge. Or you can remove it while still on the parchment and roll it out that way. Roll it out as much as you can but not larger than your cookie tray. Return to cookie tray and bake about 15 minutes. Remove from oven and let it cool completely.

While your crust is baking, mix the cream cheese and sour cream with all of the seasoning. Set aside.

Prepare the vegetables you would like. 

When your crust is ready, spread the cream cheese mix over the entire crust. Sprinkle your vegetables as you would like. 

Cut, server and enjoy.


  1. Yummy! I haven't tried Kite Hill cream cheese yet. This seems like a great way to try it out!

  2. This sounds great! I love that it’s a creamy sauce instead of tomato based. I can’t wait to try this out!

  3. Thank you so much Megan!! We have always enjoyed this spin on a classic treat. Please let me know how you like it.