Cold Veggie Pizza: Nostalgic, Irresistible, and Wonderfully Simple

Cold veggie pizza it’s one of those things that always makes people smile. I started making this for my grandkids on hot days when nobody wanted the oven on too long. You get a buttery crust, a cool creamy layer, and plenty of crunchy veggies. Nothing fancy just something easy, fresh, and good to share.

Every time I serve cold veggie pizza, it’s gone before I know it. If you’ve never tried it, trust me, you’ll love how simple and happy it feels. Now, let’s make it together, va bene?

Cold Veggie Pizza The Perfect Easy Appetizer

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• Author: Nonna Lucia Bianchi
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Cold veggie pizza is a nostalgic party favorite with a buttery crust, creamy ranch spread, and crisp fresh veggies. Easy, colorful, and loved by all!

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Ingredients

Scale 1x2x3x

For the Crust (choose classic or homemade)

2 tubes crescent roll dough (16 ounces)

or

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 stick cold butter (½ cup), cubed

⅓ cup Greek yogurt or sour cream

For the Creamy Spread

8 ounces cream cheese, softened

1 cup sour cream

¼ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon dried dill

½ teaspoon salt

¼ teaspoon black pepper

For the Veggie Toppings

1 cup cheddar cheese, shredded

2 large carrots, shredded

1 cup broccoli, chopped small

1 cup bell pepper, finely diced (any color)

2 green onions, thinly sliced (optional)

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Instructions

1. Heat oven to 375°F (190°C). Line a baking pan with parchment or lightly oil it.

2. If using crescent dough, unroll onto pan, press seams, and make a border if you wish. Bake 13–15 minutes until golden. Let cool completely.

3. If making homemade crust, mix flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in yogurt or sour cream just until combined. Roll out, fit to pan, and bake at 400°F (200°C) for 15–18 minutes. Let cool.

4. Mix cream cheese, sour cream, garlic powder, onion powder, dill, salt, and pepper until smooth.

5. Spread creamy mixture over cooled crust.

6. Top with cheddar, carrots, broccoli, and bell pepper. Sprinkle green onions if using.

7. Cut into small squares. Chill if you like, then serve and enjoy!

Notes

Swap in your favorite veggies, like cucumber or radishes.

Use Greek yogurt for a lighter creamy spread.

Prepare crust and spread a day ahead, then assemble before serving for freshness.

Let kids help decorate for fun.

Leftovers stay fresh up to 2 days in the fridge with a paper towel under the crust.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Traditional Pizza Recipes
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 square
• Calories: 165
• Sugar: 2g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

Keywords: cold veggie pizza, party appetizer, easy pizza, vegetable pizza

Why You’ll Love This Cold Veggie Pizza

• So Easy: No fuss, quick to make, hardly any cleanup.
• Fresh & Colorful: Crunchy veggies on top make it feel like spring.
• Perfect for Sharing: Bring it to a party, picnic, or just make it for family there’s never leftovers.
• Nostalgic: Reminds you of potlucks and happy times.
• Flexible: Use any veggies you like, or whatever’s in the fridge.

Everyone smiles when they see this on the table trust me, it disappears fast.

Ingredients Needed

For the Crust (Classic or Homemade your choice):

• 2 tubes crescent roll dough (16 ounces)
  (Fast and easy, just roll and bake.)
• —or—
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 stick cold butter (½ cup), cubed
• ⅓ cup Greek yogurt or sour cream
  (If you want to make a homemade crust, this one is tender and flaky.)

For the Creamy Spread:

• 8 ounces cream cheese, softened
• 1 cup sour cream
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon dried dill
• ½ teaspoon salt
• ¼ teaspoon black pepper
  (Let the cream cheese sit out a bit so it mixes easier.)

For the Veggie Toppings:

• 1 cup cheddar cheese, shredded
• 2 large carrots, shredded
• 1 cup broccoli, chopped small
• 1 cup bell pepper, finely diced (any color you like)
• 2 green onions, thinly sliced (for sprinkling, if you want)

Tip:
Use whatever veggies make you happy if you have extra, toss them on!

How to Make Cold Veggie Pizza

1. Prep the Pan & Oven:
   Heat your oven to 375°F (190°C). Line a baking pan with parchment or give it a little oil this helps your cold veggie pizza lift out easily.
2. Make the Crust:
   • If using crescent dough:
     Open the tubes, unroll the dough onto your pan, and press the seams together. Make a little border if you want.
     Bake for about 13–15 minutes, until golden and puffed. Let it cool completely for cold veggie pizza, a cool crust is the secret!
   • If making homemade crust:
     Mix flour, baking powder, and salt. Cut in the cold butter until it looks crumbly, then stir in the Greek yogurt or sour cream just until combined. Roll out and fit to your pan.
     Bake at 400°F (200°C) for 15–18 minutes until golden. Cool before topping.
3. Mix the Creamy Spread:
   While the crust cools, blend together softened cream cheese, sour cream, garlic powder, onion powder, dill, salt, and pepper. Make it smooth and flavorful this is what gives cold veggie pizza that wonderful creamy base.
4. Assemble Your Pizza:
   Spread the creamy mixture all over the cooled crust, right to the edges.
5. Add the Toppings:
   Sprinkle on shredded cheddar, carrots, broccoli, and bell pepper. Finish with green onions if you like.
6. Slice & Serve:
   Cut your cold veggie pizza into small squares or rectangles. Serve right away or chill a bit for the flavors to come together.

Nonna Lucia’s tip:
Let everything cool before topping warm crust will make your cold veggie pizza soggy. Chop veggies small, so each bite is colorful and fresh.

Serving & Storage Tips

• Chill Before Serving:
  For the best cold veggie pizza, pop it in the fridge for about 30 minutes before serving. This lets the flavors meld and makes slicing a breeze.
• Pretty & Practical:
  Cut into small squares and arrange on a platter bright, easy to grab, and perfect for sharing.
• Storing Leftovers:
  Store any leftovers in an airtight container in the fridge. Place a paper towel underneath to keep the crust crisp. It stays fresh up to 2 days.
• Refresh Before Serving Again:
  Before serving leftovers, sprinkle on extra veggies or a bit more cheese for a fresh taste.

Love exploring traditional pizza recipes? Try our Authentic Sicilian Pizza or master your base with our guide to Italian pizza dough they’re both crowd favorites.

Helpful Notes

• Veggie swaps:
  If you don’t have broccoli or carrots, use cucumber, radishes, or snap peas. Whatever’s fresh in the fridge works.
• Make it spicy:
  Stir a little taco seasoning or chopped jalapeños into the creamy spread for a zesty twist. Perfect for game nights.
• Lighter spread:
  Swap sour cream for Greek yogurt for a tangy, lighter version. Still creamy, just a bit healthier.
• Cheese ideas:
  Add crumbled feta or mozzarella pearls for extra flavor, or use a sprinkle of Parmesan to finish.
• Make-ahead tip:
  You can prepare the crust and creamy spread a day ahead. Just chop veggies right before serving to keep them crisp.
• Family memory:
  When my grandkids ask for a snack, this is what they choose. It’s cheerful, easy, and feels like a hug in every bite.

Cold Veggie Pizza: Joyful, Irresistible, and Uncommon Questions

Conclusion

There’s a reason cold veggie pizza is a favorite in my family. It’s easy, colorful, and always brings a smile to everyone at the table. Whether you use the shortcut crust or make your own from scratch, this is the kind of recipe that invites everyone to gather around, share a story, and reach for another slice.

I love how flexible this dish is. You can use any veggies you like, swap cheeses, or let the kids help decorate. Cold veggie pizza brings a little cheer and comfort to any day.

If you try this recipe, don’t forget to tag us on Facebook or Pinterest we’d love to see your cold veggie pizza!

What’s your favorite veggie topping? Let me know in the comments you might inspire my next batch!

Now go feed someone you love, and remember to save a little for yourself, too.

• Author
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Lucia Bianchi

Lucia Bianchi is the heart of authentic Italian pizza. With decades of experience, she masters both classic and gourmet pizzas, bringing rich heritage and elegant flavors straight from Italy’s kitchen to your plate. Her passion for tradition and culinary creativity ensures every pizza is a delicious journey into Italy’s finest flavors.

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