Ingredients:
2 (8 ounce) cans refrigerated crescent rolls, reduced fat preferrably

1/2 cup vegan mayonnaise, such as Vegenaise

1 (8 ounce) package non-hydrogenated vegan cream cheese, softened

1 ½ tbsp. powdered vegan vegetable dip mix

2 carrots peeled and sliced

1/2 bunch broccoli flowerets, cut into tiny pieces

¼ head cauliflower, cut into tiny pieces

1/2 c. shredded cheddar style Daiya cheese

Directions:
1.Unroll the crescent rolls and place in an un-greased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations.
2.Bake at 375 degrees F for 10 minutes or until golden brown. Allow to cool on stove top. Slice into squares.
3.Rinse and cut vegetables and set aside.
4.In a large mixing bowl, beat (using hand mixer) the Vegenaise, vegan cream cheese and vegetable soup, mix until smooth.
5.Spread crust with cream cheese mixture, layer vegetables onto pizza, and top with shredded Daiya cheese.Enjoy!