Preheat the oven to 350°F. Prepare and chop the vegetables as described in the ingredients list.
Take the crescent roll dough out of its packaging and unravel both rolls onto a baking sheet (you may need to puzzle piece the parts of the roll together to get it to fill the whole sheet). Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
Bake the dough for about 10 minutes, then set it aside to cool.
Add the softened cream cheese, mayonnaise, and ranch dressing mix to a stand mixer bowl and cream them together. Using a baking spatula, spread an even layer of the mixture onto the baked crescent roll dough.
Cover the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
Wrap the top of the veggie pizza with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes. Cut into squares and serve.
Notes
After you press the crescent rolls together, use a pastry roller to make sure the seams are completely sealed. This will help ensure the crust bakes as one full sheet.
Make sure you take the time to properly chill the pizza before serving. You can press the plastic wrap into the top layer of the veggie pizza to get the veggies to adhere better to the cream cheese/mayonnaise layer.