I’m excited to share my recipe for Cold Vegetable Pizza—a crisp crust topped with creamy spread and colorful fresh veggies. It’s a vibrant, no-bake delight that’s perfect for picnics, potlucks, or a light, refreshing snack.

Why You’ll Love This Recipe

I love how this recipe brings together a variety of fresh vegetables with a flavorful base, all served cool and crisp. It’s easy to make, beautiful to serve, and a delicious way to enjoy a rainbow of produce any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pizza crust (store-bought or homemade)
Cream cheese or Greek yogurt spread
Garlic powder
Italian seasoning
Salt and pepper
Cucumbers, thinly sliced
Cherry tomatoes, halved
Bell peppers (any color), thinly sliced
Red onion, thinly sliced
Shredded carrots
Fresh basil leaves (optional)
Olives or pepperoncini (optional)

Directions

I begin by preparing the crust—if using store‑bought, I place it on a flat serving platter.
I whisk together cream cheese (or Greek yogurt), garlic powder, Italian seasoning, salt, and pepper until smooth, then spread it evenly over the crust.
I arrange the cucumber slices in a neat layer over the spread.
I add halved cherry tomatoes and sliced bell peppers on top, distributing the colors evenly.
I scatter thin slices of red onion and a handful of shredded carrots across the pizza.
I tuck fresh basil leaves in between the veggies, and sprinkle olives or pepperoncini if I want a briny bite.
I season the entire pizza with a final pinch of salt and pepper, and drizzle a bit of olive oil or balsamic glaze if desired.
I chill the assembled pizza in the refrigerator for at least 30 minutes before slicing—it helps the flavors meld and the crust stay crisp.

Servings and Timing

Servings: 8–10 appetizer-sized slices or 4–6 generous servings
Prep time: 15 minutes
Chill time: At least 30 minutes (optional extra time for deeper flavor meld)
Total time: About 45 minutes

Variations

Hummus Base: I swap the cream cheese spread for hummus or flavored hummus like roasted red pepper.
Cheesy Upgrade: I add a layer of thinly sliced fresh mozzarella or feta crumbles over the spread.
Tapenade Twist: I spread a thin layer of olive tapenade under the veggies for a salty punch.
Grilled Veggie Swap: I lightly grill the veggies before assembling for a smoky, tender flavor.

Storage/Reheating

I store leftover pizza in an airtight container in the refrigerator for 2–3 days.
There’s no reheating needed—serve chilled or at room temperature.
To ensure crispness, I avoid adding more dressing or wet toppings until serving.

FAQs

What kind of crust should I use?

I typically use a pre-baked thin-crust pizza or flatbread. It needs to be sturdy enough to hold the toppings and stay crisp after chilling.

Can I prepare this ahead of time?

Absolutely – I assemble it in the morning for an afternoon meal, but I wait to slice it until serving to keep the edges crisp.

Is this pizza suitable for a vegan diet?

Yes! I use dairy-free cream cheese or hummus and check that the crust has no dairy ingredients.

How do I prevent the crust from getting soggy?

Chilling the pizza helps, and using spreads like cream cheese or hummus acts as a moisture barrier. I also avoid super-watery veggies or pat them dry before arranging.

Can I add proteins to this pizza?

I sometimes top it with slices of grilled chicken, turkey pepperoni, or chickpeas for extra protein and substance.

Conclusion

I find this Cold Vegetable Pizza to be a refreshing and easy crowd-pleaser with endless possibilities. It’s a colorful, tasty way to enjoy fresh vegetables, and the chilled format makes it perfect for warm days or casual gatherings. I hope it becomes a favorite in my kitchen—and yours too!