Cold Veggie Pizza is a crowd-pleasing, show-stopping cold appetizer that's super quick and easy to make and can even be made ahead! A thin crust is loaded with ranch-seasoned cream cheese and tons of beautiful fresh vegetables.
Cold Veggie Pizza
This Cold Veggie Pizza is the star of the show at any potluck, barbecue, party, or holiday. It features garlicky ranch cream cheese on a thin pizza crust, loaded up with tons of beautiful fresh vegetables and herbs.
I always swore up and down that I hated raw broccoli. I would not could not stand the texture. But this Cold Veggie put that madness to rest. I may still not eat it on its own, but I could eat this whole pizza myself, and extra broccoli, please!
It's savory, it's fresh, and it's gorgeous! Best of all, it's easy to throw together in less than 30 minutes, and can even be made ahead of time!
Variations and Topping Ideas
The best part about this versatile appetizer is that you can customize your veggie pizza however you want to make it your own or use what you have! Try these ideas:
- Flavored cream cheese - I highly recommend using plain cream cheese and adding the ranch packet. However, you can also use a flavored cream cheese such as chive or garden vegetable if you prefer.
- Cheese - You can use your favorite shredded cheese for this cold pizza. Parmesan, mozzarella, Italian blend or a Jack cheese would all work wonderfully.
- Pickles - Pickles, pickled jalapenos, pickled banana peppers, or if you're in the Midwest some giardiniera can add some acid to this creamy dish that is quite refreshing.
- Kimchi or Sauerkraut - The Kraut's beet kraut would be amazing on top of this pizza for a little extra tang.
- Veggies - Keep your veggies to about 3 to 4 cups. You can use more or less of any of the veggies listed in the recipe. Some other ideas include sliced olives, chopped cauliflower, sun-dried tomatoes, or zucchini.
- Herbs - Fresh chopped herbs can add a pretty and elegant touch. Try fresh parsley, dill, or basil.
- Pizza Dough - If you can't find the refrigerated pizza dough tube, you can also use 2 tubes of crescent rolls. Pinch together all of the seams to keep the dough together on the bottom.
How Long Does Cold Veggie Pizza Last?
Cold Veggie Pizza is best served fresh, within 24 hours after making it. However, it can be stored coveted in the refrigerator for up to 4 days.
Can I Make Cold Veggie Pizza Ahead of Time?
Yes! There are two ways to make it ahead.
First, you can absolutely fully assemble it, cover, and refrigerate for a day or up to 4 days. I don't recommend making it too far in advance because I find it tastes better and has better texture when it's served fresher.
The other option is to prepare the elements separately, the crust, the cream cheese mixture, and prep the veggies. Store them covered separately in the fridge. Then just before serving, you can assemble it quickly to maximize freshness. You can prep these components up to 4 days in advance.
More Cool Appetizer Recipes You'll Love
- Mexican Pinwheels - These vegetarian pinwheels have a creamy Mexican-inspired filling in cute little swirls.
- BLT Dip - This dip tastes exactly like your favorite sandwich, the BLT! Loaded up with lots of savory bacon and juicy tomatoes in a creamy cool dip and topped with shredded lettuce.
- Easy Layered Taco Dip - All of your favorite taco flavors in fun layers as a zesty fan-favorite dip.
- Avocado Deviled Eggs - These deviled eggs have a southwest twist with fresh avocado and lime juice.
- Smoked Salmon Dip - A cool and creamy dip with smoked salmon, fresh dill, and lemon juice. Elegant and delicious!
Cold Veggie Pizza Video
Cold Veggie Pizza
Ingredients
- 1 tube (13 ounces) refrigerated classic pizza crust dough
- 12 ounces cream cheese softened (1½ blocks)
- ¾ cup plain Greek yogurt
- 1 packet ranch seasoning (or 2 tablespoons homemade)
- ¼ teaspoon garlic powder
- 1 cup fresh broccoli florets chopped
- 1 cup cucumbers sliced and quartered
- ½ cup shredded carrots
- ½ cup quartered cherry tomatoes
- ¼ cup chopped bell pepper (about ½ pepper)
- ¼ cup radish sticks (julienned radishes)
- 3 green onions thinly sliced
- 1 tablespoon fresh dill
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Lay pizza crust dough out on prepared baking sheet. Bake according to package instructions. Cook time may be a bit shorter since you're cooking without toppings. Just be sure to watch it and cook until golden.
- Allow pizza crust to cool to room temperature.
- Meanwhile, beat together cream cheese and Greek yogurt in a large mixing bowl.
- Add ranch seasoning and garlic powder and beat to combine.
- Chill in refrigerator to blend flavors while crust cools.
- Spread the cream cheese mixture over the cooled crust.
- Top with prepared vegetables, and garnish with fresh dill.
- Serve right away or cover and refrigerate for up to 24 hours. Cut into squares before serving.
Notes
- Storage: Store covered in the refrigerator for up to 4 days.
- Make Ahead: Fully assemble pizza, cover, and refrigerate for 24 hours or up to 4 days. I don't recommend making it too far in advance because I find it tastes better and has better texture when it's served fresher. Alternately, prepare the elements separately, the crust, the cream cheese mixture, and prep the veggies. Store them covered separately in the fridge. Then just before serving, you can assemble it quickly to maximize freshness. You can prep these components up to 4 days in advance.
Nutrition
UPDATE INFO: This recipe was originally published in June 2015. It was updated with new pictures, tips, and video, and republished in June 2024.
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