When the weather warms up and you’re craving something light yet satisfying, cold veggie pizza is a must-make. I first made this for a summer potluck, and it became an instant hit—cool, crisp veggies atop a flaky crescent crust, all tied together with a tangy cream cheese spread.

The best part? It’s the perfect way to use up whatever fresh veggies you have on hand. Plus, it’s a no-fuss, no-bake recipe that comes together quickly, making it ideal for those hot days when you want to avoid turning on the oven.

What makes this recipe stand out is the contrast of textures and flavors. The buttery crust is tender yet slightly crisp, while the cool cream cheese base adds a tangy creaminess that complements the crunch of fresh bell peppers, cucumbers, and carrots. Every bite is refreshing, colorful, and packed with flavor.

Serve this cold veggie pizza with a chilled Lemon Sour or a refreshing Raspberry Rhapsody cocktail, and you’ve got yourself the ultimate summer appetizer or snack.

This image shows the finished cream cheese veggie bread being sliced and served on a platter, ready to be enjoyed immediately or refrigerated.

Cold Veggie Pizza

Cold Veggie Pizza is a refreshing, colorful appetizer made with a buttery crust, creamy seasoned cream cheese, and topped with crisp, fresh vegetables. It's easy to customize and perfect for parties, potlucks, or a light summer snack.

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Prep Time 1 20

Cook Time 18

Total Time 1 38

Course Snack

Cuisine American

Servings 20 people

Calories 140 kcal

Equipment

Parchment paper or silicone mat
Stand mixer or large bowl
Baking sheet
Rolling Pin

Ingredients

Dough

¾ cup warm water
1 tsp active dry or instant yeast
¼ cup melted butter, divided
1 tsp granulated sugar
1 tsp garlic powder
1 tsp salt
2 cups all-purpose flour or bread flour

2 tsp chopped fresh dill
¼ tsp freshly ground black pepper
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder
12 oz full-fat or low-fat brick-style cream cheese, softened to room temperature
½ cup plain Greek yogurt, at room temperature

Vegetables and Garnish

⅓ cup freshly grated parmesan cheese
4 cups fresh vegetables
optional: handful of shredded carrots
1 tbsp chopped scallion

Instructions

Mix yeast, sugar, and warm water in a bowl.
Let sit for 5–10 minutes until frothy.
Add flour, butter, garlic powder, and salt.
Stir until combined.
Knead for 6-8 minutes until dough is soft and slightly sticky.
Let rise in a greased bowl for 1 hour.
Preheat oven to 450°F (232°C).
Punch down dough and roll into a 10×15-inch rectangle.
Transfer to a parchment-lined baking sheet, poke dimples in the dough, and brush with butter.
Bake for 17-20 minutes until golden and let it cool.
Mix cream cheese and yogurt until smooth, then stir in dill, garlic powder, onion powder, salt, and pepper.
Spread over the cooled crust.
Press chopped vegetables into the cream cheese, sprinkle with parmesan and garnishes.
Slice and serve immediately or refrigerate.