Cold Veggie Pizza
Dec 21, 2025 12:30 PM
This homemade veggie pizza is served cold, and comes with a garlic and herb Greek yogurt cream cheese topping, and a garden-full of fresh vegetables. (Use your favorites!) Arrange it all on a buttery flatbread-style crust, and serve it as a fabulously tasty and colorful appetizer at your next potluck or party. It’s a crowd favorite!
We’re all familiar with cold pizza, perhaps leftovers lingering in the fridge from the night before. But have you ever made pizza that’s… meant to be cold? Kind of like a cold tomato pie, but with garlic herb cream cheese and loads of fresh vegetables on top.
I usually see cold veggie pizza as an appetizer at potlucks, events, and parties, and it’s almost always sitting on a crescent roll crust. The kind from a tube, which, honestly, is just so convenient and quick.
But I wanted to try my hand at a homemade version, on a buttery garlic flatbread-type crust. Turns out, with a couple small tweaks to my flatbread pizza dough, we have the perfect not-out-of-a-tube base for this delightful party favorite!
Ingredients:
Dough
- 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)
- 1/4 cup (4 Tbsp; 56g) melted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
Cream Cheese Topping
12 ounces (339g) full-fat or low-fat brick-style cream cheese
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
Vegetables & Garnish
- 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
Prep Time:
80 minutes
Cook Time:
18 minutes
Total Time:
130 minutes
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