Easy Broccoli and Cauliflower Ranch Pizza Recipe
Homemade or store-bought pizza crust topped with a delicious ranch sauce, broccoli and cauliflower, and melty sharp cheddar cheese. A veggie pizza that anyone will enjoy!
This post may contain affiliate links. Indigo Spring Home earns a small commission on these links at no cost to you.
Pizza night is always a hit, and if you’re a broccoli lover looking to try something new, this easy broccoli and cauliflower ranch pizza recipe will soon become one of your favorite food experiences. Think cheesy pizza but with a twist—creamy ranch as the sauce and a perfect blend of fresh broccoli, cauliflower, and cheddar cheese.
Perhaps you’re familiar with the vintage veggie pizza appetizer with a crescent roll crust, topped with a ranch dressing mix (like Hidden Valley ranch) and cream cheese mixture, and then the fresh veggies would be arranged on top. In my experience, this wasn’t my favorite. Although it is an easy appetizer, I think the crescent roll dough ends up getting too soft, and the mixture of veggies ends up being a little flavorless.
This ranch veggie pizza has a similar structure – crust, ranch, veggies, and cheese – but it is packed full of flavor, the cheese is melty and it’s hot and baked until golden brown. I based this recipe off of a pizza place that I grew up near, this was their version of a veggie pizza. If you like broccoli or cauliflower with ranch or cheese, this is the perfect combination for you!
Ingredients for Veggie Pizza with Ranch, Broccoli, and Cheddar
- Homemade pizza dough (or store-bought)
- 1/4 – 1/2 cup ranch dressing (Hidden Valley Ranch works great!)
- 3 cups of fresh broccoli florets and cauliflower florets
- Shredded cheddar cheese (instead of mozzarella cheese for a unique flavor)
- Parmesan cheese (about 1/4 cup)
- Italian seasoning (to taste)
- Salt and black pepper (to taste)
You can use a store-bought pizza dough ball to make your pizza crust if you don’t want to make it homemade. BUT! Making Pizza Dough really is super easy!
I find if I roll out my pizza dough on a lightly floured surface, the dough won’t be as soft because you’re adding all that extra flour. Roll it out onto a surface lightly sprayed with cooking spray or with a drizzle of extra virgin olive oil.
If you love meal prep, make a double batch of pizza dough and freeze one for next time. Homemade pizza dough really is easy, and it’s a great way to ensure your pizza night is always ready to go.
Instructions:
- Prep the Dough
Start by preheating your oven according to your pizza dough instructions. If you’re feeling adventurous, homemade pizza dough is a good idea. Roll it out on a lightly oiled surface for the best results, as adding extra flour could make your crust too dry. A drizzle of olive oil will ensure the dough is soft and easy to work with. You can use a pizza stone or a pizza pan lined with parchment paper or lightly oiled for a nice crispy crust. Roll the dough to your desired thickness, leaving about a 1-inch border around the edge. - Add the Sauce
This pizza doesn’t use traditional pizza sauce—it’s kind of like a white pizza! Spread a generous layer of ranch dressing onto the dough, making sure to cover it evenly. - Top with Veggies
Place the fresh broccoli and cauliflower florets evenly over the ranch sauce. A quick note: fresh veggies are key for this pizza. Frozen veggies can get mushy, so for that perfect extra crunch, always go with fresh. If you want to add even more flavor, consider tossing the florets with a bit of olive oil, salt, and Italian seasoning before placing them on the pizza. - Season & Cheese
Sprinkle on some salt, black pepper, and Italian seasoning. Then, it’s time for the cheese. Top the veggies with shredded cheddar and parmesan cheese. If you want to get creative, you can also add some feta or pecorino romano for an extra layer of cheesy goodness. - Bake
Slide your pizza onto the pizza stone or pizza pan and bake for 15-20 minutes, or until the crust is golden brown, the veggies are tender, and the cheese melts into a bubbly, golden perfection. - Cool and Serve
Let your pizza cool for about 5 minutes before slicing. For an extra flavor boost, sprinkle on some fresh lemon zest. Slice and enjoy!
Make Ahead, Storing, and Freezing
Make the dough ahead of time and store it to use later. I have all my best storing and freezing tips on my Pizza Dough Recipe post.
Store any leftover broccoli and cauliflower ranch pizza slices in a ziplock bag or an airtight container in the fridge.
Additional toppings:
- Thinly sliced green onions – for that extra bit of savory flavor
- Red pepper flakes – if you like things with a little spice
- Thinly sliced red onions
- An extra drizzle of olive oil – for a little extra Italian flavor
- A little minced fresh garlic or a tsp of garlic powder
- If you prefer the flavor of pecorino romano – use that instead of the parmesan.
- Extra ranch for dipping- for those who are really big ranch fans
Nutrient Information
This pizza is a great way to add some veggies to your diet. Broccoli and cauliflower are nutrient-dense, adding fiber, vitamins, and minerals to your meal. Plus, cheddar and parmesan cheese provide calcium and protein. Keep in mind that the available nutrient data will vary based on personal consumption, so adjust the recipe to fit your calorie diet or dietary needs.
Printable Recipe Card
Easy Broccoli and Cauliflower Ranch Pizza Recipe
Ingredients
- 1 ball Homemade pizza dough or store-bought
- 1/4 – 1/2 cup ranch dressing Hidden Valley Ranch works great!
- 3 cups of fresh broccoli florets and cauliflower florets
- 1 cup Shredded cheddar cheese instead of mozzarella cheese for a unique flavor
- 1/4 cup Parmesan cheese grated
- Italian seasoning to taste
- Salt and black pepper to taste
Instructions
Prep the Dough
- Start by preheating your oven according to your pizza dough instructions. If you’re feeling adventurous, homemade pizza dough is a good idea. Roll it out on a lightly oiled surface for the best results, as adding extra flour could make your crust too dry. A drizzle of olive oil will ensure the dough is soft and easy to work with. You can use a pizza stone or a pizza pan lined with parchment paper or lightly oiled for a nice crispy crust. Roll the dough to your desired thickness, leaving about a 1-inch border around the edge.
Add the Sauce
- This pizza doesn’t use traditional pizza sauce—it’s kind of like a white pizza! Spread a generous layer of ranch dressing onto the dough, making sure to cover it evenly.
Top with Veggies
- Place the fresh broccoli and cauliflower florets evenly over the ranch sauce. A quick note: fresh veggies are key for this pizza. Frozen veggies can get mushy, so for that perfect extra crunch, always go with fresh. If you want to add even more flavor, consider tossing the florets with a bit of olive oil, salt, and Italian seasoning before placing them on the pizza.
Season & Cheese
- Sprinkle on some salt, black pepper, and Italian seasoning. Then, it’s time for the cheese. Top the veggies with shredded cheddar and parmesan cheese. If you want to get creative, you can also add some feta or pecorino romano for an extra layer of cheesy goodness.
Bake
- Slide your pizza onto the pizza stone or pizza pan and bake for 15-20 minutes, or until the crust is golden brown, the veggies are tender, and the cheese melts into a bubbly, golden perfection.
Cool and Serve
- Let your pizza cool for about 5 minutes before slicing. For an extra flavor boost, sprinkle on some fresh lemon zest. Slice and enjoy!