Cold Veggie Pizza is a delightful and refreshing appetizer that is perfect for any gathering or potluck. This recipe combines a flavorful cream cheese spread with fresh vegetables atop a soft homemade crust. It’s easy to make, and the best part is that it can be prepared in advance, making it ideal for busy days. Everyone will love this vibrant and tasty dish!
Why Make This Recipe
Making Cold Veggie Pizza at home allows you to customize it to your taste. You can use any fresh vegetables you like and enjoy a healthier option compared to traditional pizza. This dish is perfect for parties, as it can be made ahead of time and served cold. Plus, it’s a great way to sneak more veggies into your diet while satisfying your pizza cravings!
How to Make Cold Veggie Pizza
Ingredients:
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water (between 100–110°F, 38–43°C)
- 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
- 1/4 cup (4 Tbsp; 56g) melted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 12 ounces (339g) full-fat or low-fat brick-style cream cheese, softened to room temperature
- 1/2 cup (125g) plain Greek yogurt, at room temperature
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3–4 cups (about 400g) fresh vegetables (such as chopped broccoli, pepper, cucumber, cherry tomatoes)
- 1/3 cup (25g) freshly grated parmesan cheese
- 1 Tablespoon chopped scallion
- Optional: handful of shredded carrots
Directions:
- Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Cover and let it sit for 5–10 minutes until foamy.
- Add flour, 2 Tablespoons melted butter, garlic powder, and salt. Mix on low speed with the dough hook for about 2 minutes until combined. The dough should be thick yet slightly sticky. If it’s too sticky, add more flour one tablespoon at a time.
- Knead the dough for 6-8 minutes until it is smooth and elastic. You can use the “windowpane test” to check if it’s ready.
- Place the dough in a greased bowl and cover. Let it rest for 1 hour at room temperature. You can also refrigerate it for up to 2 days.
- Preheat your oven to 450°F (232°C).
- Punch the dough down and roll it into a 10×15-inch rectangle on a floured surface. Transfer to a baking sheet lined with parchment paper.
- Poke the surface of the dough with your fingers and brush with remaining butter. Bake for 17–20 minutes until golden brown. Let it cool completely.
- In a mixing bowl, beat the cream cheese and yogurt until smooth, then mix in dill and seasoning.
- Spread the cream cheese mixture on the cooled crust and press the chopped vegetables into the topping. Sprinkle with parmesan, scallion, and carrots if using.
- Cut into squares before serving and enjoy!
How to Serve Cold Veggie Pizza
Cold Veggie Pizza can be served at room temperature or chilled. Simply cut it into squares and arrange them on a platter. It’s a great addition to any appetizer spread and pairs well with drinks.
How to Store Cold Veggie Pizza
Leftovers can be stored in the refrigerator for up to 5 days. Keep it covered to maintain freshness. When ready to enjoy, you can cut it into squares again or serve it as is.
Tips to Make Cold Veggie Pizza
- Feel free to get creative with your vegetable choices. Use any combination of your favorites!
- If you want more flavor in the crust, you can add herbs or spices to the dough.
- Make sure your cream cheese is softened well to blend easily with the yogurt.
Variation
For a more substantial version, you can add protein such as cooked chicken or turkey deli slices on top of the cream cheese spread. You can also use different flavored cream cheeses for variety.
FAQs
1. Can I make the dough in advance?
Yes! You can refrigerate the dough for up to 2 days before rolling it out and baking.
2. What vegetables can I use?
You can use any fresh vegetables you like, such as bell peppers, cucumbers, tomatoes, or carrots.
3. Can I freeze Cold Veggie Pizza?
While it’s best enjoyed fresh, you can freeze the baked crust without toppings. Just wrap it well and store in the freezer. Assemble with toppings when you’re ready to enjoy!
Cold Veggie Pizza
Ingredients
For the dough
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (between 100–110°F, 38–43°C)
- 2 cups all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
- 1/4 cup melted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
For the topping
- 12 ounces full-fat or low-fat brick-style cream cheese, softened to room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3–4 cups fresh vegetables (such as chopped broccoli, pepper, cucumber, cherry tomatoes)
- 1/3 cup freshly grated parmesan cheese
- 1 Tablespoon chopped scallion
- 1 handful of shredded carrots (optional)
Instructions
Preparation
- Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Cover and let it sit for 5–10 minutes until foamy.
- Add flour, 2 Tablespoons melted butter, garlic powder, and salt. Mix on low speed with the dough hook for about 2 minutes until combined. The dough should be thick yet slightly sticky. If it’s too sticky, add more flour one tablespoon at a time.
- Knead the dough for 6-8 minutes until it is smooth and elastic. You can use the ‘windowpane test’ to check if it’s ready.
- Place the dough in a greased bowl and cover. Let it rest for 1 hour at room temperature. You can also refrigerate it for up to 2 days.
Baking
- Preheat your oven to 450°F (232°C).
- Punch the dough down and roll it into a 10×15-inch rectangle on a floured surface. Transfer to a baking sheet lined with parchment paper.
- Poke the surface of the dough with your fingers and brush with remaining butter. Bake for 17–20 minutes until golden brown. Let it cool completely.
Assembly
- In a mixing bowl, beat the cream cheese and yogurt until smooth, then mix in dill and seasoning.
- Spread the cream cheese mixture on the cooled crust and press the chopped vegetables into the topping. Sprinkle with parmesan, scallion, and carrots if using.
- Cut into squares before serving and enjoy!
