Homemade Cold Veggie Pizza – Sally’s Baking Addiction

This homemade veggie pizza is served cold, and comes with a garlic and herb Greek yogurt cream cheese topping, and a garden full of fresh vegetables. (Use your favorites!) Arrange it all on a buttery flatbread-style crust, and serve it as a fabulously tasty and colorful appetizer at your next potluck or party. It’s a crowd favorite!

We’re all familiar with cold pizza, perhaps leftovers lingering in the fridge from the night before. But have you ever made pizza that’s… meant to be cold? Kind of like a cold tomato pie, but with garlic herb cream cheese and loads of fresh vegetables on top.

I usually see cold veggie pizza as an appetizer at potlucks, events, and parties, and it’s almost always sitting on a crescent roll crust. The kind from a tube, which, honestly is just so convenient and quick.

But I wanted to try my hand at a homemade version, on a buttery garlic flatbread-type crust. Turns out, with a couple small tweaks to my flatbread pizza dough, we have the perfect not-out-of-a-tube base for this delightful party favorite!

The Veggie Pizza of Your Dreams Is:

(Wait, you don’t dream about vegetable pizza?)

• Completely homemade, and pretty healthy as far as pizza goes!
• Served cold, and always loved.
• Altogether garlicky, savory, creamy, crisp, and herb-infused.
• Ready for your favorite fresh vegetables.
• Calling your name.

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What You Need for the 1-Hour Dough:

If you’ve made my homemade flatbread pizza before, you’ll be very familiar with today’s dough. Instead of olive oil, I use melted butter to add some rich, buttery goodness. You’ll also need yeast, sugar to feed the yeast, water, garlic powder, salt, and bread flour. If you don’t have bread flour, just use regular all-purpose flour.

I know it’s much easier to use store-bought dough, but nothing compares to a homemade crust! Trust me, have a go at making this dough yourself. It’s quicker than pizza dough, and you’ll be pleasantly surprised with how easily it comes together. There’s only 1 quick 1-hour rise.

The dough doesn’t need much time to rise, because you want it to stay pretty flat. After the brief rise, punch it down to release any air, and then roll it out into a 10×15-inch rectangle.

Dimple the dough all over the surface with your fingers, like we do when making focaccia. Then, brush it with melted butter (the dimples hold onto the butter!). Bake it for 17–20 minutes. And as it cools, prep the toppings.

Ingredients For the Veggie Pizza Topping

You’re making a savory cream cheese and Greek yogurt topping here, and I love to use everyday seasonings like garlic and onion powders. Fresh dill pairs beautifully with cream cheese, and feel free to also add some chopped fresh parsley or basil. Spread it on top of the crust.

Best Vegetables to Use:

Keep the amount around 3–4 cups, about the same amount of fruit you would use for a fruit pizza. Crowd favorites include:

1. Chopped broccoli
2. Colorful bell peppers
3. Cucumbers
4. Cherry tomatoes
5. Shredded carrots
6. You can also use cauliflower, sliced olives and/or radishes.

Sprinkle with parmesan cheese, scallion, and some fresh black pepper. Dig in!

If you’re bringing this to a summer gathering, you may also want to think about dessert. (Of course you want to think about dessert!!) Here are 25+ tasty desserts for a BBQ cookout. ????

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