Spiralized Veggie Pizza

Spiralized Veggie Pizza

I have a confession. I spent about four days between last week and weekend eating like crap. Complete, total, crap. Pizza, chinese, mac and cheese, cupcakes, beer, wine – you name it, I ate it. And I paid for it. On Monday I stepped on the scale to survey the damage and had gained five pounds. FIVE!

And I wasn’t even mad; I was aware of what I was doing. And I don’t feel as though I can be upset with myself, because I can’t change it. So I move on. I move forward and I get back on the healthy track.

I had fun weekend celebrating a friends 30th birthday, I danced the night away to an amazing up and coming band, I snuggled in with my pup and watched Netflix, and I got to see my best friends for the first time since last May (they were living in Portland and moved back to Iowa). So while I’m not pleased with the number on the scale, I’m not going to spend one minute regretting living my life or taking away from the amazing time I had the last week.

So this week I’m back on track. I packed up my Kombucha and healthy lunches and off to work I went. Naturally, I’m feeling much healthier and less sluggish than I did when I was eating and drinking my way through last weekend.

And now that it’s officially spring I can’t stop thinking about my garden and all of the vegetables I want to plant in next couple of weeks.

You all know how much I love pizza if you read Monday’s recipe for Proscuitto & Mozzarella Pizza Skewers, so it made perfect sense that I was suddenly wanting vegetables and pizza. Hello veggie pizza! But to make it even more fun, I decided to spiralize all of the veggies I could!

Spiralized Veggie Pizza 2

Now I want to note that because of the time of year it is, I wasn’t able to spiralize a few of the veggies I normally would have. I would have spiralized the carrots and broccoli, but I have to get those vegetables from our farmers market for them to be big enough to spiralize, and I won’t be able to do that for a few more months since our market is not year-around.

But that’s okay, because this dish is so easy and fun, and you’re getting fresh vegetables even if you have to spend a little extra time chopping them all up.

Spiralized Veggie Pizza 3

You can use light or fat-free cream cheese and sour cream and save yourself a number of calories and fat, and never sacrifice the flavor. Just be sure that you let your dough cool completely after cooking it, otherwise you’ll run the risk of having the cream cheese/sour cream mixture be a bit runny when it comes in contact with the heat from the dough.

I also wanted to share this video from Ali at Inspiralized on how to spiralize bell peppers . I had never spiralized peppers before and was so excited to try it for the first time! It was so easy, and I never would have thought to use my spiralizer because I didn’t think it would work with the inside of the pepper being hollow (except for the core and seeds). I was totally wrong, and now I have a new, fun and quick way to cut up peppers!

COMMENT BELOW: What other veggies would you spiralize and add to a veggie pizza? 

Spiralized Veggie Pizza 4

Spiralized Veggie Pizza 5


Serves 1 slice

Spiralized Veggie Pizza

20 minPrep Time

12 minCook Time

32 minTotal Time

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  • One can of 90 calorie Pillsbury crescent rolls
  • 8 oz. fat-free cream cheese
  • 1/2 c. light sour cream
  • 1 1/2 tsp. dill weed
  • 1 tsp. garlic powder
  • 1/2 c. chopped broccoli florets
  • 1/2 c. chopped cauliflower florets
  • 1/2 medium cucumber, spiralized, blade C
  • 1/2 c. carrots, spiralized, blade C
  • 1/2 red pepper, spiralized, blade A
  • 1/2 green pepper, spiralized, blade A


  1. Preheat your oven to the temperature required on your crescent roll container.
  2. Unroll your crescent rolls and place on an ungreased baking sheet. Using your hands, knead the dough into a rectangle.
  3. Bake your crescent rolls for the time specified on your crescent roll container.
  4. Let the crescent rolls cool completely.
  5. While the dough is cooling, in a medium bowl mix the cream cheese, sour cream, dill weed, and garlic powder until smooth (I used my NutriBullet to help mix evenly and quickly).
  6. Spread the cream cheese and dill mixture evenly over the dough.
  7. Top with your veggies and either serve immediately or cover refrigerate until ready to serve.
Recipe Type: Pizza


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