Since the crust is baked for this cold veggie pizza, I would think you could bake the crust a week ahead and freeze it. Just be sure to double wrap it very well and take care that it does not get broken or cracked while frozen or in transit. For a fresher taste, I would not store it frozen more than a week or two at the most.

Can you give us the recipe for the pizza? Thanks

I have stored leftovers in the frig for up to 2 days and it keeps fine so I would think you could bake the crust ahead and even assemble it if you wanted to. Then all you have to do is pull it out of the frig when time to serve it.

Here's the recipe I have.

Veggie Pizza

2 packages crescent rolls
Grease jelly roll pan. Lay all crescent rolls out and pinch seams together. Bake at 350 Â 375 degrees for 10 minutes. Cool.
Mix:
2 ( 8 oz.) packages cream cheese, softened
2/3 cup Miracle Whip
1 tsp Italian seasoning
½ cup chopped onion
Spread on cooled crust. Top with pepperoni, green olives or ripe olives, sliced mushrooms, diced green pepper, shredded cheese ( mozarella , cojack, or cheddar), or any other favorite pizza toppings. ( I sometimes put sliced pepperoni on mine. Of course then you canÂt call it Veggie Pizza.) Refrigerate, slice and then serve.

On the veggie version I put any (all) of the following:
diced red, green, or yellow bell pepper or all of them
chopped green onion
diced carrots
chopped broccoli florets
grated cheddar cheese
seeded and diced tomato
chopped cauliflower

For one pkg. of crescent roll dough, I make this amount of topping to spread on the cooked and cooled pizza crust:

1(8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
half a (1 ounce) package dry Ranch-style dressing mix