To make the crust:
Mix 1 package of active dry yeast, 1 1/4 cups of flour, 1/4 teaspoon of salt, 2 tablespoons of oil and 1 cup of warm water (110-115 degrees) with an electric mixer to combine well. Continue to add 2 cups of flour at small increments until you can no longer beat with an electric mixer (for me, I added about 3/4 cup of flour until my mixer could no longer do it).
Spread remaining flour on clean surface and turn dough out on surface to knead. As you knead, try to incorporate as much of the remaining flour as possible. Knead about 6-8 minutes until the dough is smooth and elastic.
Form dough into a ball, cover and let rest for 5-10 minutes.
Spread dough out on a greased pan. Cover with a towel and let rise in a warm place until it doubles in size, about 30-45 minutes. After it has doubled, bake at 375 degrees for 20-25 minutes.
If you don’t have the time to make your own crust, you can use the ready-made pizza crusts or a package of crescent rolls that are found in the refrigerator section of the grocery store. If using crescent rolls, roll them out flat and piece the dough together to create one piece of dough.
While the dough is baking, prepare the veggies to top the pizza.
I used julianned carrots, and simply snipped them into small pieces with my kitchen shears until I had 1 1/2 cups.
Next, finely dice 1 green pepper and 1 cup of mushrooms.
Finely dice 1/2 of an English cucumber and quarter 8-10 grape tomatoes.
After the crust cools, spread a pint of dill dip or ranch dip over the crust.
Mix the chopped veggies together and spread over the entire pizza.
Top with your favorite cheese–cojack, cheddar or mozzarella. Keep chilled.