Applebee’s Veggie Patch Pizza Copycat Recipe

Applebee’s Veggie Patch Pizza Copycat Recipe – now you can have this discontinued menu item at home!

Applebees Copycat Veggie Patch Pizza

When I was a teenager, my Grandma Millie would take me to the local Applebee’s for a Veggie Patch Pizza to share between us. It was her favorite thing served there & I don’t remember a single time that we ever went and didn’t get that pizza. I wasn’t big on veggies at that point in my life… but I did love that pizza.

Several years ago, Applebee’s removed this pizza from their menu <insert pitiful sad face here> so what’s a girl to do other than learn how to make it herself?

I found a recipe online & after making it a couple times & adjusting a few things here and there… it was perfect. Just like the one I remember eating, but even better.

Applebee's Copycat Veggie Patch Pizza

This pizza’s ‘sauce’ is actually spinach artichoke dip… and it’s topped with mushrooms, onions, garlic, tomatoes, & cheese. It is absolutely delicious! The spinach artichoke dip does make more than what you need for just a couple pizzas… so you can bake it later at 350 until bubbly & hot for a dip later in the week, or keep it in the fridge for more pizzas at a later time.

You can also opt to use a pre-made spinach artichoke dip to save on time.

Applebee's Copycat Veggie Patch Pizza

Applebee's Copycat Veggie Patch Pizza
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5 from 3 votes

Veggie Patch Pizza (Copycat Applebee's)


For the pizza:

  • 4 10 inch flour tortillas
  • olive oil
  • 1 cup diced mushrooms
  • 1 cup diced onions
  • salt & pepper to taste
  • 5 cloves garlic minced
  • 1 teaspoon italian seasoning
  • 1 medium tomato diced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

For the spinach artichoke dip:

  • 1 10 ounce box frozen chopped spinach, thawed & excess liquid squeezed out
  • 1 14 ounce can artichoke hearts, drained & chopped
  • 1 cup shredded parmesan cheese
  • 1 ⁄2 cup shredded mozzarella cheese
  • 10 ounces prepared alfredo sauce
  • 2 tablespoons garlic powder
  • 4 oz softened cream cheese


  • In a hot sauté pan, saute the diced mushrooms & onion in enough oil to cover the bottom of the pan. Season with salt & pepper. Once they are tender & lightly browned, stir in the minced garlic. Cook for another 1-2 minutes, stirring often.
  • Brush tortilla with oil and place on a griddle or large pan. Cook on both sides until lightly browned. Remove to a baking sheet. Repeat with the other tortillas.
  • Spread spinach and artichoke dip evenly on top of each tortilla to within 1/2 inch of the edge. Top with the cooked mushroom & onion mix, then the diced tomatoes. Evenly sprinkle the pizzas with the mozzarella cheese. Cook at 350 until the cheese is melted. Sprinkle with the shredded Parmesan cheese & slice into wedges to serve.
  • Note: the spinach artichoke dip makes about double of what you need. Place the rest in a small casserole dish & bake at 350 for about 30 minutes to serve as a dip. You can also keep it in the fridge for future pizzas... or increase the pizza servings to use it all up. Using premade spinach artichoke dip is also an option.
Applebee's Copycat Veggie Patch Pizza recipe - now you can have this discontinued menu item at home