This gluten free veggie pizza is just as good as what you remember–crescent dough spread with herby cream cheese and loaded with plenty of fresh veggies!
I bet you thought you’d never see this classic party food again, huh? How in the world could we possibly be able to eat this again, let alone make the dough ourselves?
I’m here to tell ya that we CAN have this wonderful appetizer again! And it’s easy as popping open that tube of crescent roll dough we love and miss so much.
After stocking our fridge or freezer with my glorious gluten free puff pastry, we can make so many of the things we once loved and thought we’d never see again in our lifetime! And all with just ONE recipe!! If you’re still not convinced, this dough requires NO yeast so there’s no waiting for hours to use it 👏🏻👏🏻👏🏻
How to Make Gluten Free Veggie Pizza
It really is so easy to make this gluten free veggie pizza! It only requires a handful of ingredients and can be customized to your tastes. Here’s what you’ll need to get started:
- Gluten free puff pastry — of course there are gf puff pastry options out there, but making your own is so easy and, to me, so much better. You can, however, buy a package of it if you’d prefer to go that route. I’ve only tried one brand (Gee Free Puff Pastry) and I wasn’t impressed. That’s what led me to make my own.
- Cream cheese
- Dried herbs and spices — dried dill weed, garlic powder, salt, and pepper.
- Raw veggies of your choice — cut into bite-size pieces.
- Shredded cheddar cheese — or any other cheese you’d like. Pepper jack would be great!
From the 4-pound block of gluten free puff pastry, cut half off and put away the other half for another recipe. Allow the pastry to come to cool room temperature before rolling out into a large rectangle that will fit the size of your baking sheet (usually 18 by 13 inches). It doesn’t need to be exact.
Trim the edges with a sharp knife or pizza/pastry cutter. Line your baking sheet with parchment paper. An easy way to get the pastry from the counter to the baking sheet is to roll it up on your rolling pin, as you would pie crust before placing it in a pie pan. Then just unroll it right over the pan. Easy peasy!!
Baking the Pastry
Place the baking sheet in the freezer for 10 minutes (or fridge for 20) while you preheat the oven to 450 degrees. The higher the temperature, the better chance for the pastry to puff.
Bake the pastry for about 10 minutes, or until puffed and golden brown. Remove it from the oven and place it on a wire rack to cool completely.
Making the Cream Cheese Spread
There are so many ways to flavor this cream cheese spread, but I like to go simple. Begin by mixing softened cream cheese with sour cream in a medium bowl until smooth. Add dried dill weed, garlic powder, salt, and pepper and beat until combined.
Spread the cream cheese mixture on the pastry in an even layer to the edges. I like using an offset spatula for this.
Veggies are really the best part of this gf veggie pizza! I love, love, love raw veggies and they really shine here. Use whatever raw veggies you want. Here are some suggestions:
- Broccoli — chopped into bite-size florets
- Cauliflower — chopped into bite-size florets
- Carrots — shredded
- Radishes — sliced thin and quartered
- Peppers — diced
- Onions — diced
- Tomatoes — seeded and diced
- Cucumbers — seeded and diced
- Green onions or chives — finely chopped
My personal favorites are broccoli, cauliflower, and carrots. Once you sprinkle the veggies on the cream cheese mixture, press lightly on them to adhere them to the cream cheese so they won’t fall off when you slice them. Then sprinkle some shredded cheddar over top. Voila!!
It’s such an easy appetizer that everyone loves and can now be made gluten free! Break out a hunk of that gluten free puff pastry and make this for your Superbowl party🏈
Gluten Free Veggie Pizza
- ½ recipe Glorious Gluten Free Puff Pastry
- 2 8-ounce packages (452 g) cream cheese, softened
- 1 cup (226 g) sour cream
- 1 tbsp dried dill weed
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 cup each raw broccoli and cauliflower, cut into bite-size florets
- 1 cup shredded carrots
- 1 cup (4 ounces or 113 g) shredded cheddar cheese
- Allow the puff pastry to come to cool room temperature. Roll out on lightly floured surface until the size of your baking sheet (a half sheet pan is approximately 18 by 13 inches). Trim the edges.
- Line baking sheet with parchment paper or silicone baking mat. To transfer the pastry to the baking sheet, carefully roll it up onto your rolling pin, set it over the edge of the baking sheet, and unroll it.
- Place the baking sheet in the freezer for 10 minutes (or the fridge for 20) while you preheat the oven to 450°.
- Bake the pastry for about 10 minutes, or until puffed and golden brown. Cool on wire rack completely.
- In a medium to large bowl, mix cream cheese and sour cream until smooth. Add dried dill weed, garlic powder, salt, and pepper and mix to combine.
- Spread on cooled pastry evenly to the edges using an offset spatula.
- Top with chopped veggies and press lightly to adhere. Sprinkle with shredded cheddar cheese. Chill for at least an hour and cut into squares. Serve cool or at room temperature.