Description
This Cold Vegetable Pizza is a fresh and vibrant no-bake dish with a creamy spread and a colorful variety of crisp veggies. Perfect for warm days, it’s great for picnics, potlucks, or a light, healthy snack.
Ingredients
- 1 pre-baked pizza crust or flatbread
- 8 oz cream cheese or Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup thinly sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/2 cup thinly sliced bell peppers (any color)
- 1/4 cup thinly sliced red onion
- 1/4 cup shredded carrots
- Fresh basil leaves (optional)
- Olives or pepperoncini (optional)
- Olive oil or balsamic glaze for drizzling (optional)
Instructions
- Place the pizza crust or flatbread on a flat serving platter.
- In a bowl, mix cream cheese or Greek yogurt with garlic powder, Italian seasoning, salt, and pepper until smooth.
- Spread the seasoned cream cheese mixture evenly over the crust.
- Layer the cucumber slices evenly over the spread.
- Distribute cherry tomatoes and bell peppers across the pizza.
- Add red onion slices and shredded carrots.
- Optional: Add fresh basil leaves and sprinkle olives or pepperoncini.
- Season with extra salt and pepper, and optionally drizzle with olive oil or balsamic glaze.
- Chill the pizza in the refrigerator for at least 30 minutes before slicing and serving.
Notes
- Use pre-baked or sturdy flatbread for best results.
- Pat dry watery vegetables to avoid a soggy crust.
- For a vegan version, use dairy-free spread and check the crust ingredients.
- Slice just before serving to maintain crispness.
- Store leftovers in the fridge and serve chilled.
Nutrition
- Serving Size: 1 slice (1/10 of pizza)
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
