If you’re looking for a refreshing, crowd-pleasing appetizer that’s bursting with color and flavor, you’ll love this cold vegetable pizza recipe—vegan, of course! This is not your classic hot-from-the-oven pizza.
Instead, it’s a chilled, crisp, and creamy delight, featuring a tender vegan crust, herbed “cream cheese” spread, and a rainbow of fresh, crunchy veggies. Whether you’re hosting a summer picnic, a holiday potluck, or simply want a light lunch that’s as beautiful as it is delicious, this cold veggie pizza will be your go-to recipe.
The best part? It’s entirely plant-based and easy to adapt to your favorite vegetables or whatever’s in season.
Let’s dive in and discover how simple it is to make this vegan classic at home!
Why You’ll Love This Recipe
- Vibrant & Fresh: Every bite is packed with crisp, colorful vegetables—perfect for any season.
- Easy to Make Ahead: Chilled and sliceable, this pizza is ideal for parties, picnics, or meal prep.
- Completely Vegan: Thanks to a dairy-free cream cheese spread, everyone can enjoy it.
- Customizable: Use your favorite veggies or whatever you have on hand.
- No Oven Needed (for topping): Only the crust is baked, making it a cool option for hot days.
- Kid-Friendly: Kids love the colors and can help assemble it, making it a fun family activity.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 1/4 cups | For the crust |
| Baking powder | 1/2 tsp | Helps crust rise |
| Sea salt | 1/4 tsp | For crust flavor |
| Olive oil | 3 tbsp | For crust |
| Cold water | 4–5 tbsp | As needed |
| Vegan cream cheese | 8 oz | To spread on crust |
| Vegan mayonnaise | 2 tbsp | Optional, for creamier spread |
| Fresh dill | 1 tbsp, chopped | Or use parsley/chives |
| Garlic powder | 1/2 tsp | For flavor |
| Black pepper | 1/4 tsp | To taste |
| Broccoli florets | 1/2 cup, finely chopped | Raw or lightly steamed |
| Red bell pepper | 1/2 cup, diced | Any color works |
| Carrot | 1/3 cup, shredded | For crunch |
| Cucumber | 1/3 cup, diced | Or sliced thin |
| Cherry tomatoes | 1/2 cup, quartered | Or grape tomatoes |
| Black olives | 1/4 cup, sliced | Optional |
| Green onions | 2, sliced | Or chives |
Equipment
- Baking sheet or pizza pan (about 12-inch round or rectangle)
- Parchment paper
- Mixing bowls (medium and small)
- Rolling pin
- Spatula or offset spatula
- Sharp knife or pizza cutter
- Measuring cups and spoons
- Cutting board
Instructions
- Preheat the oven to 375°F (190°C). Line your baking sheet or pizza pan with parchment paper for easy removal later.
- Make the crust: In a medium bowl, whisk together flour, baking powder, and sea salt. Add olive oil and 4 tablespoons cold water, mixing until a soft dough forms. If needed, add another tablespoon of water.
- Shape the crust: Place dough on the parchment-lined pan. With a rolling pin or your hands, press and roll it into a roughly 12-inch round or rectangle. Prick all over with a fork to prevent bubbles.
- Bake the crust for 13–15 minutes, until lightly golden and cooked through. Remove and let cool completely before topping.
- Prepare the creamy spread: In a small bowl, combine vegan cream cheese, vegan mayo (if using), fresh dill, garlic powder, and black pepper. Stir until smooth.
- Prep your veggies: Finely chop broccoli florets, dice bell pepper and cucumber, shred carrot, quarter cherry tomatoes, slice olives, and chop green onions.
- Assemble the pizza: Spread the cream cheese mixture evenly over the cooled crust using a spatula.
- Top with veggies: Distribute chopped broccoli, bell pepper, carrot, cucumber, tomatoes, olives, and green onions evenly over the pizza. Press gently so they stick to the spread.
- Chill the pizza in the fridge for at least 30 minutes. This helps the flavors meld and makes slicing easier.
- Slice and serve: Use a sharp knife or pizza cutter to slice into squares or wedges. Serve cold.
Tips & Variations
- Make it gluten-free: Use a gluten-free all-purpose flour blend for the crust.
- Switch up the crust: Try a ready-made vegan pizza crust or even a large cracker base for an ultra-quick version.
- Spice it up: Add a sprinkle of homemade vegan chili powder or smoked paprika to the cream cheese spread.
- Change the spread: Use vegan cheese sauce or hummus instead of vegan cream cheese for a different flavor.
- More veggie ideas: Try radishes, snap peas, sweet corn, or purple cabbage for extra color and crunch.
- For meal prep: Assemble and chill, then slice and pack for grab-and-go lunches.
- “Let your creativity shine! This pizza is your canvas—decorate with as many colors as you like.”
Nutrition Facts
| Nutrient | Per Serving (1/8 pizza) |
|---|---|
| Calories | 135 |
| Protein | 3g |
| Carbohydrates | 18g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 210mg |
| Fiber | 2g |
| Sugar | 2g |
| Vitamin A | 18% DV |
| Vitamin C | 35% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
(Nutrition facts are estimates and will vary based on the brands and amounts used.)
Serving Suggestions
- Party Platter: Cut into small squares for a colorful appetizer at gatherings.
- Light Lunch: Pair with a bowl of hearty vegan bean soup or a fresh vegan salad bowl.
- Picnic-Perfect: Pack chilled slices in a lunchbox or cooler for easy outdoor meals.
- Buffet Spread: Offer alongside dips, crackers, and fruit for a complete vegan snack table.
- Brunch Star: Add to a brunch buffet with banana pancakes, fruit, and coffee.
Conclusion
This cold vegetable pizza recipe vegan is a true celebration of fresh flavors and vibrant colors. It’s a dish that’s as fun to make as it is to eat, inviting you to get creative with your favorite veggies and herbs.
Whether you’re serving it at a party or packing it for a picnic, this vegan pizza is sure to impress guests and family members alike. The tender homemade crust and creamy herbed spread make each bite satisfying, while the crisp veggies bring crunch and nutrition.
If you’re new to vegan or plant-based eating, this recipe is a delicious way to get started. And if you’re a seasoned vegan, it’s a wonderful addition to your summer and spring recipe rotation.
For more plant-based inspiration, don’t miss our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. Happy cooking and enjoy every colorful, crunchy bite!
📖 Recipe Card: Cold Vegetable Pizza (Vegan)
Description: This refreshing vegan cold vegetable pizza features a crisp crust, creamy cashew spread, and colorful fresh veggies. Perfect for parties or a light summer meal.
Prep Time: PT25M
Cook Time: PT15M
Total Time: PT40M
Servings: 8 slices
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup raw cashews (soaked 2 hours, drained)
- 1/4 cup unsweetened plant milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup broccoli florets, finely chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup shredded carrot
- 1/4 cup sliced black olives
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 375°F (190°C).
- Unroll crescent roll dough onto a baking sheet and press seams together to form a rectangle.
- Bake for 12-15 minutes or until golden. Let cool completely.
- Blend soaked cashews, plant milk, lemon juice, garlic powder, and salt until smooth.
- Spread cashew mixture evenly over cooled crust.
- Top with broccoli, tomatoes, bell pepper, carrot, olives, and chives.
- Slice and serve chilled.
Nutrition: Calories: 210 per slice | Protein: 5g | Fat: 10g | Carbs: 25g
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