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This Cold Veggie Pizza brings together vibrant summer produce in an easy, no-bake vegetarian appetizer that’s as healthy as it is colorful.
I first dreamed up this fresh, no-bake recipe on a scorching July afternoon when the oven was off-limits and my garden was bursting with cherry tomatoes and basil. What makes this Cold Veggie Pizza special is the creamy Greek yogurt “sauce”—it’s lighter than mayo, packs 10 grams of protein per ½-cup and serves up a tangy base for all those crisp veggies. Honestly, it’s become my go-to summer party appetizer (and a healthy snack for grandkids who are, surprisingly, veggie fans).
Why You’ll Love This Cold Veggie Pizza Recipe
• No oven needed—stay cool while you assemble.
• Ready in under 30 minutes, even with chopping time.
• Vegetarian—and easily vegan if you swap the yogurt.
• Colorful veggies deliver 5 grams of fiber per slice.
• Greek yogurt base adds protein and creaminess without heaviness.
• Perfect for summer potlucks, picnics, or a weeknight family meal.
• Customizable toppings let you experiment with olives, herbs, or feta.
• Kid-friendly plating—rainbow rows they’ll actually eat!
Ingredients
• 1 (10-inch) pre-baked pizza crust or lavash flatbread (whole wheat or gluten-free)
• 1 cup plain whole-milk Greek yogurt (for extra creaminess; swap with coconut yogurt for vegan)
• ½ cup freshly grated Parmesan cheese (or nutritional yeast)
• 1 Tbsp lemon juice (brightens the yogurt mix)
• 1 tsp garlic powder (or 1 small clove, minced)
• ½ tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 cup cherry tomatoes, halved (heirloom if you can find them)
• ½ red bell pepper, thinly sliced
• ½ yellow bell pepper, thinly sliced
• 1 small English cucumber, seeded and diced (pat dry to avoid sogginess)
• ¼ cup red onion, finely chopped (so it’s not too punchy)
• ¼ cup Kalamata olives, sliced (optional, but oh-so-Mediterranean)
• 2 Tbsp fresh basil leaves, chiffonade (stack leaves, roll, and slice into ribbons)
• Pinch of red pepper flakes, for garnish (if you like a little heat)
Directions
1. Prepare your crust or lavash on a serving board or large tray—lining with parchment helps for easy cleanup.
2. Whisk Greek yogurt, Parmesan, lemon juice, garlic powder, salt, and pepper in a medium bowl until smooth (a silicone spatula works wonders).
3. Spread the yogurt mixture evenly over the crust, leaving a tiny ½-inch border for a neat finish. You know what? Chilling it now for 10 minutes helps keep the base from getting soggy once you add veggies.
4. While the base chills, chop tomatoes, slice bell peppers, dice cucumber, and mince onion—try to keep pieces uniform so each bite is balanced.
5. Arrange veggies in colorful rows or a pinwheel pattern—get playful! Tip: group by color for Instagram-worthy appeal.
6. Scatter olives and basil ribbons over the top, then finish with a sprinkle of red pepper flakes if you like a kick. A light drizzle of extra-virgin olive oil ties it all together.
7. Return to the fridge for at least 15 minutes so flavors meld and the crust firms up. Slice into 8–10 wedges and serve chilled or at cool room temperature.
Servings & Timing
Makes: 8–10 appetizer slices
Prep Time: 15 minutes
Chill/Rest Time: 15 minutes (for best texture)
Total Time: 30 minutes
Variations
• Vegan Delight: swap yogurt for cashew cream and Parmesan for nutritional yeast.
• Pescatarian Twist: add smoked salmon ribbons and capers.
• Naan Base: use garlic naan instead of crust for a thicker bite.
• Mediterranean Style: top with crumbled feta and baby spinach.
• Pesto Swap: replace lemon juice with 2 Tbsp basil pesto in the yogurt blend.
• Za’atar Zing: sprinkle spice blend atop veggies for an exotic touch.
Storage & Reheating
Store leftovers covered in the fridge for up to 2 days—beyond that the crust may soften. This is best served cold or at room temperature, so no reheating needed. For make-ahead ease, spread the yogurt layer in advance and keep chopped veggies in separate airtight containers; assemble just before guests arrive.
Notes
• If your yogurt is watery, line it in a cheesecloth-lined sieve for 15 minutes to thicken.
• A hot crust straight from the bakery pops back to crisp if it softens in the fridge—just 3 minutes under the broiler (watch closely).
• Fresh herbs taste brightest when added at the end, so slice basil right before serving.
• Uniform veggie cuts aren’t just pretty—they help each slice hold together.
• Feel free to swap Parmesan with Pecorino Romano for sharper flavor.
FAQs
Q: Can I use regular yogurt instead of Greek?
A: You can, but regular yogurt may be runny—strain it first for best results.
Q: What’s the best crust for crispiness?
A: A thin, pre-baked whole-wheat crust works great—look for brands like Boboli or Julian’s.
Q: How far ahead can I prep?
A: Spread and veggies can be prepped 1 day ahead; keep them separate and assemble when ready.
Q: Any tips for gluten-free needs?
A: Swap in a certified gluten-free flatbread or cauliflower pizza crust.
Q: My veggies release water—how do I prevent sogginess?
A: Salt cucumbers lightly, let sit on paper towels for 5 minutes, then blot dry before topping.
Q: Is this kid-friendly?
A: Absolutely—let little hands arrange their own veggie patterns for extra fun.
Q: Can I add protein?
A: Grilled chicken strips or chickpeas sprinkled on top make it more filling.
Conclusion
This Cold Veggie Pizza is the ultimate summer appetizer—no oven, just fresh flavors and eye-catching color. Give it a whirl at your next gathering, and don’t forget to leave a comment with your favorite veggie twist! For more no-bake healthy recipes, check out my strawberry bruschetta bites or chilled cucumber rolls—your taste buds will thank you.
Cold Veggie Pizza
Ingredients
- 1 (10-inch) pre-baked pizza crust or lavash flatbread whole wheat or gluten-free
- 1 cup plain whole-milk Greek yogurt for extra creaminess; swap with coconut yogurt for vegan
- 1/2 cup freshly grated Parmesan cheese or nutritional yeast
- 1 Tbsp lemon juice brightens the yogurt mix
- 1 tsp garlic powder or 1 small clove, minced
- 1/2 tsp kosher salt plus more to taste
- Freshly ground black pepper to taste
- 1 cup cherry tomatoes halved (heirloom if you can find them)
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1 small English cucumber seeded and diced (pat dry to avoid sogginess)
- 1/4 cup red onion finely chopped (so it’s not too punchy)
- 1/4 cup Kalamata olives sliced (optional)
- 2 Tbsp fresh basil leaves chiffonade (stack leaves, roll, and slice into ribbons)
- Pinch red pepper flakes for garnish (if you like a little heat)
Instructions
- Prepare your crust or lavash on a serving board or large tray—lining with parchment helps for easy cleanup.
- Whisk Greek yogurt, Parmesan, lemon juice, garlic powder, salt, and pepper in a medium bowl until smooth.
- Spread the yogurt mixture evenly over the crust, leaving a tiny ½-inch border for a neat finish. Chill for 10 minutes.
- Chop tomatoes, slice bell peppers, dice cucumber, and mince onion.
- Arrange veggies in colorful rows or a pinwheel pattern.
- Scatter olives and basil, then finish with red pepper flakes and a drizzle of olive oil.
- Chill for at least 15 minutes, then slice into wedges and serve chilled or at room temperature.
