Step 1

Preheat the oven to 375° F (190° C) and set out 2 packages of vegan cream cheese on the countertop to warm up for about 15-20 minutes.

Step 2

Remove crescent rolls from the cans and lay them evenly across each half of a greased cookie sheet forming 1 large pizza crust. Press the seams together in the middle and poke with a fork a few times to reduce it bubbling up when baking.

Step 3

Bake for about 12 minutes or until golden brown. Let cool.

Step 4

Place cream cheese and mayonnaise in a large mixing bowl. Sprinkle with, parsley, dill, garlic powder, salt, and pepper, and blend with an electric mixer for about 1 minute until it's smooth and creamy.

Step 5

Spread cream cheese mixture onto cooled crust.

Step 6

Place 4 cups of rough-cut veggies (like broccoli, carrots, broccoli, and bell peppers) into a food processor and pulse a few times until the vegetables are cut into small pieces.

Step 7

Sprinkle the cut veggies and other desired toppings on top of the cream cheese mixture.

Step 8

Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator until ready to serve. (It's best when served within a few hours.)