Cold Veggie Pizza
This Cold Veggie Pizza brings together vibrant summer produce in an easy, no-bake vegetarian appetizer that’s as healthy as it is colorful. Perfect for summer potlucks, picnics, or a weeknight family meal.
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.
Notes
Store leftovers covered in the fridge for up to 2 days. For make-ahead ease, spread the yogurt layer in advance and assemble just before serving.
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