Veggie Pizza

2 can croissant dough

1 package ranch dip

1 package cream cheese (softened)

1 head cauliflower

1 head broccoli

4 stems celery

1 can black olives

1 cucumber

2 cups baby carrots

Preheat oven to croissant dough temperature.

Spread the croissant dough on a cookie sheet, creating a crust. Bake the crust for about 7 minutes, checking to make sure it does not burn. Take it out when it’s golden brown and allow time to cool.

Process vegetables into thinly sliced, bite size portions. I personally use a food processer, much simpler process.

Combine cream cheese and ranch powder with a mixer until smooth.

Spread the cream cheese on the crust and then sprinkle with veggies. Try not to eat the whole thing, seriously this stuff is additive.