Gluten-Free Cold Veggie Pizza

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This gluten-free cold veggie pizza is a delicious appetizer for entertaining around the holidays, game day, or a summer BBQ. Gluten-free Greek yogurt dough is baked until golden, topped with dill cream cheese spread and topped with crunchy fresh vegetables. It's easy to make ahead and always a crowd pleaser!
Slices of cold veggie pizza topped with cucumber, radish, bell pepper, broccoli and carrot on a piece of parchment paper.
Slices of cold veggie pizza topped with cucumber, radish, bell pepper, broccoli and carrot on a piece of parchment paper.

Why this recipe works

Who doesn’t love cold veggie pizza? What’s not to love about crescent rolls, cream cheese and vegetables though. Well, maybe if you’re like me and have celiac disease or on a gluten-free diet you might not. To date, gluten-free crescent rolls don’t exist!

Don’t worry! You can still make gluten-free cold veggie pizza with my easy recipe. It truly is the best veggie pizza recipe!

To make this gluten-free a homemade gluten-free pizza dough is made using Greek yogurt. It’s such a simple dough with just 5 ingredients. Roll it out and bake it – that’s it! It’s really almost as easy as opening a can of crescent roll dough.

Then, the gluten-free crust gets topped with a homemade dill weed cream cheese spread and your favorite crunchy, fresh veggies.

I loved how easy this gluten-free cold veggie pizza appetizer was to make. I made it a few hours in advance and just let it sit in the refrigerator until we were ready to eat. Such an easy appetizer for your next gathering!

Ingredients

Ingredients for making gluten-free cold veggie pizza in bowls on a stone surface with text overlays.

Ingredient Notes

  • 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.
  • Fresh dill – Many people use ranch dressing mix to flavor their cream cheese spread. However, I love to use fresh dill in this recipe because it’s so earthy and has a distinct flavor that pairs really well with the cream cheese and raw vegetables in this recipe. You can also use a combination of herbs if you prefer. I sometimes like to use a combination of green onions, dill, parsley to change it up. If all you have on hand is ranch dressing mix, go ahead and use that, too!
  • 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, so you will not need to add it to the recipe. If you use a blend that does not contain xanthan gum, you will want to add it to the recipe to provide structure and elasticity to the dough. I cannot vouch for any other gluten-free flour blends as I have not tested them.

Step-by-Step instructions

Step 1: Make the gluten-free pizza dough.

First, combine the gluten-free flour blend, baking powder, xanthan gum (if using), and salt in a large bowl. Add the Greek yogurt to the center of the flour. Note: you only need to add xanthan gum if your flour blend does not already contain it. If you use one of the two gluten-free flour blends I recommend, you will not need to add xanthan gum since they already contain it.

Stir until the Greek yogurt is combined and a scraggly dough has formed.

Turn the dough out onto a lightly (gluten-free) floured piece of parchment paper. Form the dough into a ball or disk.

A bowl of gluten-free flour with greek yogurt in the center.
A bowl of gluten-free dough with a pink spatula.
A disk of gluten-free dough on a piece of parchment paper dusted with gluten-free flour.

Step 2: Roll out the dough and bake it.

With a well floured rolling pin, roll out the dough into a large rectangle, about the size of your baking sheet. Carefully transfer the parchment paper with the dough on it to the sheet pan.

Pour the olive oil over the dough and lightly spread it with a pastry brush. Lightly poke a few holes in the dough with a fork to prevent the dough from bubbling up too much in the oven.

Bake the dough in the oven at 400F for 23-27 minutes, until golden brown and cooked through. Let the gluten-free pizza crust cool on a wire cooling rack until completely cool.

Gluten-free dough rolled out onto a baking sheet lined with parchment paper.
Olive oil drizzled on top of gluten-free dough on a baking sheet.
Gluten-free pizza dough base on a cooling rack with parchment paper.

Step 3: Make the dill cream cheese spread.

While the crust is cooling, make the dill cream cheese spread. Add the softened cream cheese, Greek yogurt, onion powder and garlic powder to a bowl.

Stir to combine. Add the fresh dill to the mixture. Stir until the dill is incorporated.

A mixing bowl with cream cheese, garlic powder, onion powder, greek yogurt, and a spoon.
A bowl of softened cream cheese with fresh dill poured in the center.
A bowl of softened dill cream cheese with a spoon.

Step 4: Assemble the cold veggie pizza.

Once the crust has cooled, spread the dill cream cheese mixture on the baked gluten-free crust, leaving about a 1-inch border on all sides.

Slice the cold pizza into 20 squares. It’s easier to cut the pizza now instead of after you add the vegetables.

Layer the vegetables to the top of the cream cheese, lightly pressing them into the cream cheese so they stick. Serve immediately or refrigerate until ready to serve.

Rectangular gluten-free pizza dough slathered with dill cream cheese on a cutting board lined with parchment paper.
Rectangular gluten-free pizza dough topped with dill cream cheese and cut into 20 squares.
Rectangular gluten-free cold pizza topped with raw cucumber, radish, broccoli, red bell pepper, and shredded carrot.

Expert Tips

  • If you do not want to make your own dough, you can use gluten-free pizza dough or gluten-free flatbread in its place. You can also use a homemade gluten-free crescent dough. 
  • Use your favorite veggies in this recipe! Some other options are snap peas, cauliflower, cherry tomatoes, grape tomatoes, corn, black olives, or red onions. You can also blanch vegetables, like corn, cauliflower, peas, and broccoli, if you’d like so they are more tender. If you want to use root vegetables, I would recommend roasting them first before topping on the pizza.
  • If you want, you can also add ½ cup of shredded cheddar cheese to this recipe for vegetable pizza. Just sprinkle it on top with the raw vegetables.
  • It’s best to slice the gluten-free crust after spreading with the cream cheese mixture, but BEFORE topping with the vegetables. You can cut it after placing the vegetables on top, but it is a lot harder to do.

Recipe FAQs

Is veggie pizza gluten-free?

Typically, no. Veggie pizza is NOT gluten-free. My gluten-free cold veggie pizza has been created using a homemade gluten-free dough to be gluten-free. Be sure to check your ingredient labels to make sure they are gluten-free. 

What vegetables go on a veggie pizza?

In my version of cream cheese veggie pizza, I use broccoli, red bell peppers, cucumber, radish, carrots, and green onions. However, snap peas, cauliflower, corn, olives, tomatoes, red onion all make great choices.

Do you cook veggies before putting on pizza?

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.

How do you store veggie pizza?

You can store leftover veggie pizza slices in the refrigerator in an airtight container for up to 4 days.

Gluten-free cold veggie pizza on a cutting board with some single servings on plates to the side.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

 

Slices of cold veggie pizza topped with cucumber, radish, bell pepper, broccoli and carrot on a piece of parchment paper.

Gluten-Free Cold Veggie Pizza

This gluten-free cold veggie pizza is a delicious appetizer for entertaining around the holidays, game day, or a summer BBQ. Gluten-free Greek yogurt dough is baked until golden, topped with dill cream cheese spread and topped with crunchy fresh vegetables. It's easy to make ahead and always a crowd pleaser!
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Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Servings: 20 servings
Calories: 102kcal
Author: Megan

Ingredients

For the gluten-free dough:

  • 2 cups gluten-free flour blend (280g (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Blend – blue bag))
  • 1 tbsp baking powder (18g)
  • 1 tsp xanthan gum (if your flour blend doesn’t already contain it)
  • 1 tsp kosher salt
  • 2 cups full-fat Greek yogurt (454g)

For the cold veggie pizza:

  • 8 ounces cream cheese (softened to room temperature)
  • 1/2 cup Greek yogurt (112g)
  • 2 tbsp fresh dill (roughly chopped (or 1 tsp dried dill))
  • 1 tsp garlic powder (3g)
  • 1 tsp onion powder (3g)
  • 1/2 cup red bell pepper (sliced (72g))
  • 1/2 cup cucumber (sliced (70g))
  • 1 cup broccoli (chopped (70g))
  • 1/4 cup radishes (sliced (40g / from 2-3 radishes))
  • 1/2 cup carrots (shredded or cut into matchsticks (45g))
  • 2 tbsp green onions (thinly sliced)

Instructions

  • Preheat the oven to 400F. Place the gluten-free flour blend, baking powder, xanthan gum (if using), and salt in a large mixing bowl. Whisk to combine. Add the Greek yogurt.
  • Stir until combined and a dough forms. Place the scraggly dough onto a floured piece of parchment paper, the size of a large baking sheet, about 10×15-inches large. Pat into a ball or disk.
  • With a (gluten-free) floured rolling pin, roll the dough out into a large rectangle that is almost as big as the baking sheet. Transfer the parchment paper with the dough onto the baking sheet.
  • Brush the dough with olive oil. Poke a few holes in the dough with a fork to prevent it from bubbling up in the oven.
  • Bake at 400F for 23-27 minutes, until golden brown. Place on a wire rack to cool completely.
  • Once the crust has cooled, make the dill cream cheese spread. Combine the cream cheese, Greek yogurt, garlic powder, onion powder and fresh dill. Stir to combine until the dill is thoroughly incorporated.
  • Spread the cream cheese mixture on the cooled crust, leaving a 1-inch border on all sides.
  • Slice the slice into 20 squares. It’s easier to slice the crust now than after the vegetables are on top.
  • Divide the sliced red bell pepper, cucumber, broccoli, radishes, carrots and green onions over the cream cheese mixture. Serve immediately or refrigerate until ready to serve.

Notes

  • As always, double check that all ingredients that you are you using are gluten-free.
  • I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Flour blend (in the blue bag) and King Arthur Baking Gluten Free Measure for Measure Flour. I cannot guarantee any other brands will work as I have not tested them. Both of these flour blends are meant to work as a 1-for-1 swap with all-purpose flour. These blends already contain xanthan gum, which means you will not have to add it to the recipe. If your blend does not contain xanthan gum, add the amount that is specified in the recipe card.
  • If you do not want to make your own dough, you can use gluten-free pizza dough or gluten-free flatbread in its place. You can also use a homemade gluten-free crescent dough. 
  • I used cucumber, radish, broccoli carrots, bell pepper and green onions in this recipe. You can use other vegetables in their place. Some other favorites are snap peas, fresh corn, tomatoes, olives, red onions, and cauliflower. If you are using vegetables that are a bit tougher when raw, you can blanche them first. 
  • You can also add ½ cup of shredded cheese to the top of this veggie pizza.
  • It’s best to slice the gluten-free crust after spreading with the cream cheese mixture, but BEFORE topping with the vegetables. This way, you just pull a piece out and the vegetables come with it. For best results, press the vegetables into the cream cheese mixture a bit when topping so they stick easily. You can cut the pizza into pieces after placing the vegetables on top, but it is a lot harder to do since you will have to cut through both the vegetables and the crust.
  • For optimal results, I like to serve this veggie pizza within a day of making. I just prep ahead, cover and store in the refrigerator until ready to serve. The vegetables will start to wilt after a day, but you can store any leftover pizza in the refrigerator for up to 4 days. Cover with plastic wrap really well to keep the vegetables as fresh as possible. 

Nutrition

Calories: 102kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 171mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
Slices of cold veggie pizza topped with cucumber, peppers, broccoli and carrots on a blue platter.
Slices of cold veggie pizza topped with peppers, cucumber and broccoli on a paper plate.
A closeup of cold pizza topped with cucumber, broccoli, pepper and carrots.

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