Best 7 Summertime Cold Veggie Pizza Recipes
In the sweltering heat of summer, a cold and refreshing meal is always welcome. This Summertime Cold Veggie Pizza is the perfect dish to cool down and satisfy your cravings. It's a no-cook recipe, making it a breeze to prepare, and it's packed with fresh, healthy vegetables. With a crispy whole wheat crust and a creamy, tangy Greek yogurt sauce, this pizza is a delightful blend of flavors and textures. The recipe also includes variations for a vegan and gluten-free version, so everyone can enjoy this delicious summer treat.
**Recipes included in the article:**
* Summertime Cold Veggie Pizza: The classic recipe with a whole wheat crust, Greek yogurt sauce, and an array of fresh vegetables.
* Vegan Summertime Cold Veggie Pizza: A plant-based version of the recipe, using a vegan cream cheese sauce and your favorite vegan cheese.
* Gluten-Free Summertime Cold Veggie Pizza: A recipe for those with gluten sensitivities, using a gluten-free pizza crust and your preferred gluten-free toppings.
Whether you're looking for a light lunch, a refreshing dinner, or a healthy snack, this Summertime Cold Veggie Pizza is sure to hit the spot. So gather your ingredients, crank up the AC, and let's get cooking!
COLD VEGETABLE PIZZA
Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
COLD VEGGIE PIZZA
This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!
Provided by Karly Campbell
Categories Appetizer
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
- Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
- Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
- Use an off-set spatula to spread the mixture over the cooled crust.
- Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
- Cut into small squares and serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 slice, UnsaturatedFat 9 g
QUICK COLD VEGETABLE PIZZA
This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 264 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
VEGETABLE PIZZA I
Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
Provided by JANMARIE
Categories Main Dish Recipes Pizza Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g
SUMMERTIME COLD VEGGIE "PIZZA"
The only thing that resembles pizza with this is it has a crust! PERFECT for pot-lucks, holiday picnics and Saturday afternoon lunches.
Provided by Nancy Gregory
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. PREP, part one: Preheat oven to 350* Lightly grease/spray jelly roll sized pan. Pat out the two rolls of refrigerated crescent rolls, sealing the perforations as you go. Bake until golden brown, 10-12 minutes.
- 2. PREP, part two: Thinly slice various raw veggies (I like them nearly paper thin, if possible). I use: sweet purple or Vidalia onions, sweet yellow or orange peppers, broccoli, shredded carrots, cherry tomatoes (just cut in half) and every now and then, mushrooms and black olives.
- 3. While the crust is cooling, whip the softened cream cheese, then add the sour cream and ranch dressing mix. Mix until thoroughly blended and slightly "airy". **NOTE: You can add a couple of tablespoons of already-prepared ranch dressing or mayo to make it easier to spread, if needed.**
- 4. When the crust is cooled, spread the cream cheese mixture evenly over the crust. Arrange the sliced veggies over the crust and cream cheese mixture. Sprinkle the finely shredded cheddar over top. Serve within one hour as the crust will begin to get soggy. This is SO refreshing at picnics (Memorial Day and Independence Day are my favorites for this) along with a watermelon filled with cut up fruit!
EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
COLD VEGGIE PIZZA
Make and share this Cold Veggie Pizza recipe from Food.com.
Provided by Sarafina
Categories Lunch/Snacks
Time 40m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Press crescent rolls flat on a cookie sheet.
- Bake as directed on package.
- Mix together cream cheese, mayo, and ranch dip pack.
- Chop up vegetables.
- Spread cream cheese mixture on baked crescent rolls.
- Put chopped up vegetables evenly over top.
- Sprinkle cheese on top of vegetables.
- Refridgerate 1 hour.
Nutrition Facts : Calories 208, Fat 18.6, SaturatedFat 9.2, Cholesterol 48.4, Sodium 365.1, Carbohydrate 2.5, Sugar 0.8, Protein 7.8
Tips:
- For a gluten-free option, use a pre-made gluten-free pizza crust or make your own using a gluten-free flour blend.
- To save time, use pre-cut veggies or frozen veggies that have been thawed and drained.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- To make the pizza more flavorful, try using a variety of cheeses, such as mozzarella, cheddar, and Parmesan.
- For a vegan option, use vegan cheese or a dairy-free alternative such as cashew cream.
- To add more protein to the pizza, top it with grilled chicken, tofu, or beans.
- For a bit of spice, add some red pepper flakes or chili powder to the pizza sauce.
- If you like a crispy crust, brush the edges of the pizza crust with olive oil before baking.
- For a fun and easy appetizer, cut the pizza into small squares or triangles and serve with dipping sauce.
Conclusion:
Summertime Cold Veggie Pizza is a delicious and refreshing way to enjoy a meal on a hot day. It's easy to make and can be customized to your liking. With its colorful veggies, creamy cheese, and crispy crust, this pizza is sure to be a hit at your next party or gathering. So next time you're looking for a light and flavorful meal, give this recipe a try. You won't be disappointed!
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