Cold Veggie Pizza

This is the perfect appetizer to bring to a summer party! It's a classic that everyone will love, and no one will even guess is vegan.

• Crescent Rolls - You want to use the prepackaged crescent roll dough. The sheets work best but you can also use the ones cut into triangles. (Pillsbury crescent rolls and most store brands are accidentally vegan.)
• Vegan Cream Cheese - You will mix this with herbs for the middle layer of your cold pizza. You will need 2 (8oz) packages, or you can use my homemade tofu cream cheese recipe. My homemade herbed cream cheese is delicious on this pizza!
• Vegan Mayo - to thin out the cream cheese a little. You can also use vegan sour cream or plain vegan yogurt instead.
• Herbs - I use parsley and dill to make ranch-flavored cream cheese, but you can use any herbs that you like. Scallions and fresh green onions are also delicious.
• Garlic Powder - for flavor.
• Salt and Pepper - for flavor.
• Veggies of choice
  • Broccoli
  • Carrots
  • Cauliflower
  • Cherry Tomatoes
  • Bell Peppers
• Extras - you can add a little extra shredded cheese to the top too, but if you are making this for non-vegans, just stick with the cream cheese and veggies. I like to add chopped olives and vegan pepperoni for more flavor.

• Mixer - a hand mixer or stand mixer makes whipping the cream cheese and spices easier.
• Food Processor - this makes chopping the veggies super fast and easy, but you can simply use a knife if you don't have a food processor.
• 15 X 10- inch Cookie Sheet - This is the perfect size to fit 2 packages of crescent rolls rolled out into pizza dough.

• Preheat the oven to 375° F (190° C) and set out 2 packages of vegan cream cheese on the countertop to warm up for about 15-20 minutes.
• Remove crescent rolls from the cans and lay them evenly across each half of a greased cookie sheet forming 1 large pizza crust. Press the seams together in the middle and poke with a fork a few times to reduce it bubbling up when baking.
• Bake for about 12 minutes or until golden brown. Let cool.

• Place cream cheese and mayonnaise in a large mixing bowl. Sprinkle with, parsley, dill, garlic powder, salt, and pepper, and blend with an electric mixer for about 1 minute until it's smooth and creamy.
• Spread cream cheese mixture onto cooled crust.

• Place 4 cups of rough-cut veggies (like broccoli, carrots, and bell peppers) into a food processor and pulse a few times until the vegetables are cut into small pieces.

• Sprinkle the cut veggies and other desired toppings on top of the cream cheese mixture.
• Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator until ready to serve. (It's best when served within a few hours.)

• This cold veggie pizza is best served within a few hours of making.
• Cover with plastic wrap or foil in the fridge until ready to serve.

You can use regular pizza crust or even puff pastry for the crust, however, the crescent rolls give it the unique light and flaky texture of classic cold pizza.

If you need this recipe to be gluten-free, you can use the gluten-free puff pastry as the base of the pizza. All of the other ingredients are naturally gluten-free.

Refrigerate: Store leftover cold veggie pizza in the fridge for up to 3 days in an airtight container.

Freeze: I don't recommend freezing the leftover pizza.

• Vegan Spinach Dip
• Vegan Chickpea Salad
• Creamy Vegan Coleslaw
• Vegan Ramen Noodle Salad
• Vegan Sausage Rolls
• Polenta Pizza Bites

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