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.
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.
Bake for about 12 minutes or until golden brown. Let cool.
Make the herbed cream cheese
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.
Spread cream cheese mixture onto cooled crust.
Add the veggies
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.
Sprinkle the cut veggies and other desired toppings on top of the cream cheese mixture.
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.)
Notes
This cold veggie pizza is best served within a few hours of making.
Cover with plastic wrap or foil in the fridge until ready to serve.