Hold on to your seats, gang,
because this is one of the best dairy-free creations ever!
Crescent Veggie Pizza
It’s a huge crowd-pleaser, great for parties.
Plus, it’s an easy way to get kids to eat veggies.
But since it calls for ranch seasoning,
I was stumped for years on how to make this safe for milk allergies.
Once I figured out how to make my own dairy-free ranch seasoning,
this was the first dish I couldn’t wait to make.
And it’s just as amazing as the original dairy version.
This cold Veggie Pizza calls for Pillsbury crescent rolls.
Be sure to check the ingredients because I always consider it a small miracle that these are actually dairy-free.
That could change at any time. Our veggie pizza shown in this post is loaded with the veggies.
Kids may prefer simple broccoli and cauliflower, and that’s ok!
The original recipe calls for shredded cheese but for our dairy-free version, we use shredded carrots instead.
No need to mess with dairy-free shredded cheese, but you can if you want!
Now here’s the recipe below. Enjoy!
VEGGIE CRESCENT ROLL PIZZA DAIRY FREE
1 container Pillsbury Crescent Rolls (double-check label)
4 ounces of dairy-free cream cheese (1/2 container)
2 tablespoons mayonnaise or vegan mayo
1 tablespoon dairy-free ranch seasoning
dairy-free cheese shreds (optional)
Preheat oven to 375.
Roll crescent rolls out on a cookie sheet.
Pinch seams together.
Bake for 10-12 minutes.
Let cooked dough cool while you make up the spread.
For the spread, combine cream cheese, mayo, and ranch seasoning in a bowl.
Spread cream cheese, mayo, ranch spread on dough when cool.
Layer veggies on top of spread.
Top with dairy-free cheese, optional.
Put in fridge and let cool for an hour.
Store any leftovers in the refrigerator, as if there will be any. Ha!
You will also love our cold sugar cookie fruit pizza, too!