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.

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.

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.

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.

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.

Let your pizza cool for about 5 minutes before slicing. For an extra flavor boost, sprinkle on some fresh lemon zest. Slice and enjoy!