Gluten-Free Cold Veggie Pizza

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

• It’s a make-ahead appetizer. Assemble everything a few hours before your guests arrive and keep it in the fridge until you’re ready to serve. No last-minute cooking.
• The crust is easier than it sounds. Five ingredients, mixed in one bowl, and it bakes in under 30 minutes. It’s about as close to opening a can of crescent rolls as you can get with gluten-free dough.
• You can change the toppings every time. I use broccoli, bell pepper, cucumber, radish, and carrots, but you can swap in whatever raw vegetables look good. It’s a different pizza every time without changing the base 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

• Roll the dough on parchment paper. You can transfer the parchment directly to the baking sheet, no scraping or reshaping needed.
• Brush olive oil on top before baking. This helps the crust get golden and gives it a little extra flavor.
• Poke fork holes in the dough. This prevents big bubbles from forming while it bakes. Don’t skip it.
• Press the veggies gently into the cream cheese. They’ll hold better when people pick up a square. Don’t just scatter them on top.

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.