Cool Ranch Summer Vegetable Pizza Recipe

Name: Cool Ranch Summer Vegetable Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 tablespoon active dry yeast; 1 cup warm water; 1 tablespoon oliver oil; 1 teaspoon garlic powder; 1 teaspoon salt; 2.5 cups flour; Sauce & Toppings; 16 ounces cream cheese, softened; 1/2 cup mayonnaise; 1 packet dry ranch salad dressing mix; 1/2 cup black olives, chopped; 1/2 cup red, yellow, and green bell peppers, diced; 1/4 cup green onions; 1 cup broccoli, chopped; 1 cup carrots, shredded; 1 cup cauliflower, chopped; 1 cup cheddar cheese, shredded

Servings: persons

Crust
1 tablespoon active dry yeast
1 cup warm water
1 tablespoon oliver oil
1 teaspoon garlic powder
1 teaspoon salt
2.5 cups flour
Sauce & Toppings
16 ounces cream cheese, softened
1/2 cup mayonnaise
1 packet dry ranch salad dressing mix
1/2 cup black olives, chopped
1/2 cup red, yellow, and green bell peppers, diced
1/4 cup green onions
1 cup broccoli, chopped
1 cup carrots, shredded
1 cup cauliflower, chopped
1 cup cheddar cheese, shredded

1
Dissolve yeast in warm water and let sit while mixing the olive oil, garlic powder, salt and flour in a large mixing bowl. Gradually stir yeast mixture into the other ingredients and mix well. Place on floured surface and knead for five minutes or until smooth and no longer sticky. Roll out the dough and place it on a pizza stone. Bake at 400 degrees for 12-15 minutes or until fully cooked.
2
While the crust is baking, make the sauce by stirring together the cream cheese, mayonnaise and salad dressing mix. You can prepare the filling up to a day in advance in order to let the flavors blend together and save time in preparing the pizza.
3
Wash and dry the vegetables. Cut them into small, bite-sized pieces.
4
Once pizza crust is fully cooled, spread sauce over the entire crust. Top with vegetables and cheese. Keep refrigerated until serving time. Cut into slices or squares.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crust, 1 tablespoon active dry yeast, 1 cup warm water, 1 tablespoon oliver oil, and more.

Yes, Cool Ranch Summer Vegetable Pizza falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cool Ranch Summer Vegetable Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions