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.
Cold Veggie Pizza
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.
Notes
- Use fresh, colorful vegetables for added crunch.
- Let the crust cool fully before adding toppings.
| Nutrition | Value |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 12.1 g |
| Protein | 3.6 g |
| Vitamin A | IU |
| Vitamin C | mg |
| Iron | mg |
| Sugar | g |
| Calcium | mg |
