Name: Mini Veggie Pizzas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package puff pastry sheets, thawed; 4 oz cream cheese, softened; 1/4 cup sour cream; 1 tbsp ranch seasoning mix or Italian seasoning; 1/2 cup broccoli florets, chopped small; 1/4 cup carrots, julienned or thinly sliced; 1/4 cup cucumber, diced; Optional: shredded cheese, dill, or chopped bell pepper for garnish

These mini veggie pizzas are a fresh and flavorful twist on traditional pizza. With a flaky puff pastry base, creamy herbed spread, and crisp colorful vegetables on top, they make a perfect appetizer, party snack, or even a light lunch. I love how simple they are to put together while still delivering big flavor and vibrant presentation. Mini Veggie Pizzas

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and quick to make. It doesn’t require any complicated ingredients, and I can easily customize it with whatever veggies I have on hand. The contrast between the creamy base, crunchy vegetables, and crispy pastry is so satisfying. Plus, they’re great for making ahead and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets, thawed
Cream cheese, softened
Sour cream
Ranch seasoning mix or Italian seasoning
Broccoli florets, chopped small
Carrots, julienned or thinly sliced
Cucumber, diced
Optional: shredded cheese, dill, or chopped bell pepper for garnish

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I roll out the thawed puff pastry sheets and cut them into rectangles or squares.
I place them on the prepared baking sheet and use a fork to lightly poke the centers to prevent too much puffing.
I bake the pastry squares for about 12-15 minutes, or until golden and puffed, then I let them cool completely.
Meanwhile, I mix the softened cream cheese, sour cream, and seasoning mix until smooth.
Once the pastry is cool, I spread a generous layer of the cream mixture on each square.
I top each one with chopped broccoli, carrots, and cucumber. Sometimes I sprinkle on a little dill or cheese for extra flavor.
I serve them chilled or at room temperature.

Servings and timing

This recipe makes about 12 mini pizzas, depending on how I cut the puff pastry. Each one serves 1 person as an appetizer. Preparation takes about 15 minutes, baking takes 15 minutes, and total time is approximately 30 minutes.

Variations

I like to switch things up by using flavored cream cheese or mixing in a little garlic powder. For a Mediterranean twist, I add olives, feta, and cherry tomatoes. If I’m feeling indulgent, I sprinkle shredded cheddar or mozzarella on top. Sometimes I use whole wheat or gluten-free pastry if needed.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. They’re best eaten cold or at room temperature, so I don’t reheat them. If I need to freshen them up, I top them with a little extra spread and fresh veggies before serving.

FAQs

How far in advance can I make these veggie pizzas?

I usually prepare the puff pastry and spread a day ahead, but I assemble them just before serving so the pastry stays crisp.

Can I use a different base instead of puff pastry?

Yes, I sometimes use crescent roll dough or flatbread for a different texture, though puff pastry gives the best flaky bite.

What other vegetables can I use?

I love using cherry tomatoes, bell peppers, snap peas, or radishes. Any crunchy, fresh vegetable works great.

Is there a dairy-free version?

I’ve used dairy-free cream cheese and sour cream with great results. Just make sure they’re spreadable and flavorful.

Can I make this into a large sheet pizza?

Absolutely. I bake the whole puff pastry sheet and top it just like the minis, then cut into squares for serving.

Conclusion

These mini veggie pizzas are one of my favorite quick recipes when I want something fresh, colorful, and delicious. They’re simple enough for a weekday snack but fancy enough for a party platter. I love how easily they come together and how happy everyone is to eat them.