Unroll both cans of dough, press in the bottom and up sides of jelly roll size baking sheet, sealing or pressing together perforated edges. Bake at 375º for 8 minutes, watching carefully until browned. Cool crust completely.

Spread cooled crust with veggie dip, using as much as you like. (We use about 3/4 of a 15.5 oz container.)

Layer radish and cucumber slices on top of dip.

Sprinkle shredded carrots over radishes and cucumbers. Press down lightly with fingers.

Sprinkle with onions and green pepper. Press down lightly. Sprinkle with broccoli and cauliflower florets. Press down lightly with fingers.

Sprinkle with shredded cheese. Press down lightly. Cover loosely with saran wrap. Chill  in refrigerator about an hour.

When ready to serve, cut veggie pizza with a pizza cutter.