Name: Cold Veggie Pizza (Homemade Appetizer)
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 teaspoon active dry or instant yeast; 1 teaspoon granulated sugar; 3/4 cup warm water (100–110°F / 38–43°C); 2 cups all-purpose or bread flour, plus more for dusting; 1/4 cup (4 Tbsp) melted butter, divided; 1 teaspoon garlic powder; 1 teaspoon salt; 12 ounces cream cheese, softened; 1/2 cup plain Greek yogurt, room temperature; 2 teaspoons fresh dill, chopped (or 1 teaspoon dried); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3–4 cups fresh vegetables (broccoli, cucumber, bell pepper, cherry tomatoes, etc.), chopped; 1/3 cup freshly grated Parmesan cheese; 1 tablespoon chopped scallion; Optional: shredded carrots

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Cold Veggie Pizza is a colorful, refreshing appetizer made with a soft baked crust, creamy herbed topping, and plenty of crisp, fresh vegetables. Perfect for parties, potlucks, or holiday gatherings, this chilled pizza is easy to customize with your favorite veggies and makes a delicious, crowd-pleasing snack.

Why You’ll Love This Recipe

Fresh, light, and full of crunch.
A fun way to serve veggies as an appetizer.
Make-ahead friendly—assemble in advance and refrigerate.
Great for parties, game nights, or summer gatherings.
Easy to customize with your favorite vegetables and herbs.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Dough

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup warm water (100–110°F / 38–43°C)
2 cups all-purpose or bread flour, plus more for dusting
1/4 cup (4 Tbsp) melted butter, divided
1 teaspoon garlic powder
1 teaspoon salt

Cream Cheese Topping

12 ounces cream cheese, softened
1/2 cup plain Greek yogurt, room temperature
2 teaspoons fresh dill, chopped (or 1 teaspoon dried)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Vegetables & Garnish

3–4 cups fresh vegetables (chopped broccoli, cucumber, bell pepper, cherry tomatoes, etc.)
1/3 cup freshly grated Parmesan cheese
1 tablespoon chopped scallion
Optional: shredded carrots

Directions

Make the Dough

In a large bowl or stand mixer, whisk yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.
Add flour, 2 tablespoons melted butter, garlic powder, and salt. Mix until combined and slightly sticky.
Knead for 6–8 minutes until soft and elastic. If dough is too sticky, sprinkle in flour a little at a time.
Place dough in a greased bowl, cover, and let rise for 1 hour.
Preheat oven to 450°F (232°C).
Roll dough into a 10×15-inch rectangle, about 1/4-inch thick. Transfer to a lined baking sheet.
Dimple dough with fingers, brush with remaining butter, and bake 17–20 minutes until golden. Cool completely.

Make the Cream Cheese Topping

In a bowl, beat cream cheese and Greek yogurt until smooth.
Mix in dill, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.

Assemble the Pizza

Spread cream cheese mixture evenly over the cooled crust.
Arrange vegetables on top, pressing lightly to set.
Sprinkle with Parmesan, scallions, and carrots if using.
Cut into squares and serve immediately, or cover and refrigerate for up to 24 hours before serving.

Servings and timing

This recipe makes about 12 appetizer servings.

Prep time: 20 minutes
Rise time: 1 hour
Bake time: 20 minutes
Cooling & assembly: 30 minutes
Total time: ~2 hours 10 minutes

Variations

Swap Greek yogurt for sour cream in the topping.
Add chopped olives or artichokes for a Mediterranean twist.
Use ranch seasoning in place of dill for extra flavor.
Try a pre-made crescent roll or pizza dough for convenience.
Add shredded cheese (like cheddar or mozzarella) with the veggies for more richness.

Storage/Reheating

Store leftovers in the refrigerator, covered, for up to 5 days.
Best served chilled or at room temperature—do not reheat.
Crust can be baked ahead and stored at room temperature for 1 day before topping.

FAQs

Can I use store-bought dough?

Yes, crescent roll dough or pre-made pizza dough works well.

Can I make this ahead?

Yes, assemble up to 24 hours before serving and refrigerate.

Do I have to use Greek yogurt?

No, you can substitute sour cream or plain cream cheese.

What vegetables work best?

Broccoli, bell peppers, cucumbers, tomatoes, and carrots add great color and crunch.

Can I make it gluten-free?

Yes, use a gluten-free pizza dough or flatbread base.

Can I freeze this recipe?

No, fresh vegetables and cream cheese don’t thaw well.

Can I serve this warm?

It’s best served chilled for the refreshing contrast of cream cheese and crisp veggies.

How do I keep the crust from getting soggy?

Make sure the crust cools completely before adding the topping.

Can I make mini versions?

Yes, bake dough in smaller rounds for individual servings.

Can I use flavored cream cheese?

Yes, herb or garden-flavored cream cheese adds extra flavor.

The Best Cold Veggie Pizza for Parties

Conclusion

Cold Veggie Pizza is a light, refreshing appetizer that’s perfect for any gathering. With a soft crust, creamy herbed spread, and crunchy fresh vegetables, it’s a fun and colorful dish that’s as tasty as it is beautiful. Easy to prepare ahead, this recipe is sure to be a hit at potlucks, parties, or summer cookouts.