Preheat the oven to 350 degrees. Wash hands with soap and water. Wash the produce. Peel and grate the carrot. Seed and chop the bell pepper.

Use a cutting board and a sharp knife to finely chop ⅓ each of a head of broccoli and a head of cauliflower. Peel and thinly slice ¼ of the red onion. Wrap and reserve the rest in the fridge for later use.

Open the crescent dough and roll it onto a large baking sheet. Bake for 10-13 minutes or until golden brown. Put the baking sheet onto a wire rack and let cool for a few minutes.

Mix the ranch seasoning and 1 cup of sour cream in a bowl. Once the baking sheet has cooled, spread the sour cream mixture evenly over the pastry, followed by all of the bell pepper, onion and carrot, and ⅓ of the broccoli and cauliflower (reserve the rest for later use). Use as many vegetables as you would like, you may have extra.

Cut the pizza into 4 equal slices and serve. 1 serving = 1 slice. Refrigerate leftovers within 2 hours.