Growing up we spent our summer vacation at the lake. We always had a lot of family and friends come to visit. While people were visiting we got to have all the fun vacation type meals; sugar cereal, fruit with dip, hamburgers/hotdogs, chips, pizza, etc. However in between groups coming and going, it seemed like my Mom tried to encourage enough veggies to make up for the other times. One of the recipes that seems to stick out most in my mind from that time was my Mom’s Veggie Pizza.

For the crust:

Preheat oven to 350*. On a cookie sheet, arrange two packages of crescent roll dough into a flat layer. Bake until golden brown, approximately 20-30 minutes.

For the sauce:

Combine 8 ounces of cream cheese with 1 cup of sour cream. Chop a few sprigs of fresh dill and several chives. Add the fresh herbs, 1 teaspoon garlic powder, and salt/pepper to taste.

For the veggies:

Chop a few different types of veggies. You can have these as finely or coarsely as you wish. My go to favorites for early spring are broccoli, corn, carrots, and tomatoes. Later in the summer I usually use corn, summer squash, zucchini, and tomatoes. Most of these ingredients I find taste best raw. However I will grill corn on the cob. Our grocery store sells a cooking package of vegetables. I find this makes it very quick and easy. The one I use most has broccoli, cauliflower, summer squash, zucchini, and carrots.


Make the pizza:

Spread the sauce mixture all over the crust. Next distribute the veggies over the sauce. Enjoy!


If you are including tomatoes on the pizza (which are delicious) I have found these to be the only ingredient to not keep well on the pizza. So I usually serve these on the side and let people add as many as they like directly to their slice. This also adds great color!


Looking at this recipe now, I can really see the genius in it. You can substitute any of the veggies for things you have available from your garden or even leftovers from the fridge. In the fall you could take some of the heartier root vegetables and either steam them a bit first or chop them smaller. So this is really quite a versatile recipe. It would also be easy to make each of these components in advance and put them together quickly. This also makes a great appetizer for a party. It travels well and doesn’t need to be kept hot. Try this for dinner sometime or for your next get together!

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