Cold veggie pizza with a homemade gluten-free crust, dill cream cheese spread, and fresh crunchy vegetables on top. The classic version is usually made with crescent roll dough, but gluten-free crescent rolls don’t exist, so I make a simple dough with gluten-free flour and Greek yogurt instead. It’s only five ingredients and doesn’t need any yeast or rise time.
Once the crust is baked and cooled, you just spread on the cream cheese and pile on the veggies. This is the appetizer I bring to pretty much every party and cookout because it’s easy to make ahead and it always disappears. Cut it into squares before you add the toppings so the pieces pull apart cleanly.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Gluten Free Measure for Measure Flour. Both of these products already contain xanthan gum. I cannot vouch for any other gluten-free flour blends as I have not tested them.
- Greek Yogurt – Use full-fat Greek yogurt for this recipe. It adds fat into the dough to make it bake up nice and fluffy. It also provides some tangy flavor in the cream cheese mixture.
- Cream cheese – Softened to room temperature so it spreads easily. If you need to soften it quickly, leave it in the foil packaging and place it in a bowl of warm water for 5 minutes until softened.
- Fresh Dill – This is what gives the spread its flavor. If you don’t have fresh dill, use 1 teaspoon dried dill or substitute a tablespoon of ranch seasoning mix. I also like a mix of dill, parsley, and green onions when I want to change it up.
- Vegetables – I use broccoli, red bell pepper, cucumber, radish, carrots, and green onions. Use whatever raw vegetables you like. Snap peas, cherry tomatoes, corn, olives, and red onion all work. If using tougher vegetables like cauliflower, blanch them first.
Cut Before You Top
Slice the pizza into squares after you spread the cream cheese but before you add the vegetables. If you try to cut through the veggies after they’re on top, everything slides around and the pieces don’t come apart cleanly. Cut first, then pile on the toppings and press them gently into the cream cheese so they stick.
Expert Tips
Recipe FAQs
I specifically choose vegetables that are great eaten raw for this veggie pizza. However, you can blanch any vegetables, like cauliflower, broccoli, snap peas, and corn, if you want them to be more tender.
Yes. Any gluten-free pizza dough, pre-baked crust, or flatbread will work. Just bake and cool it before topping. The homemade Greek yogurt dough is easy, but this is a good shortcut if you’re short on time.
Storage Instructions
Fridge: Cover tightly with plastic wrap and refrigerate for up to 4 days. Best served within the first day since the vegetables start to wilt after that. If making ahead, assemble a few hours before serving and keep covered in the fridge.
Serving Suggestions
I usually put this out alongside other finger food so people can graze. My gluten-free bruschetta with mozzarella is another easy make-ahead appetizer that pairs well with it. For game day, I’ll set this out with my gluten-free buffalo chicken dip or gluten-free spinach artichoke dip. It’s also a good one for holidays and showers where you need something that sits out and looks nice on a table without needing to be hot.
Gluten-Free Cold Veggie Pizza
Ingredients
For the Gluten-Free Dough:
- 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Blend, in the blue bag, which contains xanthan gum
- 1 tablespoon (12 g) baking powder
- 1 teaspoon kosher salt
- 2 cups (454 g) full-fat Greek yogurt
- 1 tablespoon (14 g) olive oil - for brushing the dough
For the Dill Cream Cheese Spread:
- 8 ounces (226 g) cream cheese - softened to room temperature
- ½ cup (113 g) Greek yogurt
- 2 tablespoons fresh dill - roughly chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Toppings:
- ½ cup (75 g) red bell pepper - sliced
- ½ cup (70 g) cucumber - sliced
- 1 cup (70 g) broccoli - chopped small
- ¼ cup (30 g) radishes - thinly sliced, from 2-3 radishes)
- ½ cup (60 g) carrots - shredded or cut into matchsticks
- 2 tablespoons (12 g) green onions - thinly sliced
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Instructions
- Preheat oven to 400°F. In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 tablespoon (12 g) baking powder, and 1 teaspoon kosher salt. Add 2 cups (454 g) full-fat Greek yogurt and stir until a shaggy dough forms.
- Turn the dough out onto a floured piece of parchment paper. Pat into a ball, then roll out into a large rectangle, roughly the size of your baking sheet (about 10×15 inches).
- Transfer the parchment with the dough onto the baking sheet. Brush the top with 1 tablespoon (14 g) olive oil and poke a few holes with a fork all over the surface so it doesn't puff up in the oven.
- Bake at 400°F for 23 to 27 minutes until golden brown. Transfer to a wire rack and cool completely.
- While the crust cools, make the spread. In a bowl, combine 8 ounces (226 g) cream cheese, ½ cup (113 g) Greek yogurt, 2 tablespoons fresh dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir until smooth.
- Spread the cream cheese mixture over the cooled crust, leaving about a 1-inch border on all sides.
- Slice into 20 squares. It's much easier to cut now before the vegetables go on.
- Arrange ½ cup (75 g) red bell pepper, ½ cup (70 g) cucumber, 1 cup (70 g) broccoli, ¼ cup (30 g) radishes, ½ cup (60 g) carrots and 2 tablespoons (12 g) green onions over the cream cheese mixture, pressing gently so they stick. Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
- Flour: Tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Both have xanthan gum. I can’t verify other flour blends will work since I haven’t tested them.
- Vegetables: Use whatever raw veggies you like. Blanch tougher ones like cauliflower if you want them more tender.
- Cheese option: Sprinkle ½ cup shredded cheddar on top with the vegetables.
