Cold Veggie Pizza with Cream Cheese- Quick and Easy!

I never thought I would make a cold veggie pizza with cream cheese, but I had leftover puff pastry dough and the idea of using puff pastry as a crust was interesting.

I fell in love with how flaky, crunchy, and crispy the pizza crust was, paired with the cream cheese, cold veggies, and wedges on top. It’s the perfect way to enjoy a salad on a pizza!
This is easily one of the best recipes I’ve tried. I’ve made it a few times, and it’s been a hit each time. Everyone who’s tasted this recipe has loved it.

It’s a favorite in my family! I also use it as a snack when I have guests over. This pizza recipe has many uses—it’s versatile enough to work as a snack or an appetizer.

I’m pretty sure you could finish the entire pizza while watching a game or movie. It’s perfect for game nights or football evenings as you can pair it with a couple of drinks, making this light pizza a crowd-pleaser.

This pizza recipe is more like a healthy vegetarian appetizer, but if you’d like, you can add some cooked shredded chicken or pepperoni. It’s totally up to you! I like to keep it light, fresh, and super delicious, so I stick with the vegetarian version.

Switching things up with pizza is fun, and this lighter option offers that. You don’t have to wait for the dough to rise or prep it for hours like a normal pizza, but hey, if you want that, there are so many other pizza recipes on this blog, do check them out.

Why We Love Cold Veggie Pizza with Cream Cheese

1. This recipe is hands down the perfect snack or appetizer! It’s light and healthy, making it a great option for a movie night when you want to munch on something delicious without worrying about many calories.

2. My niece loves this! With puff pastry, cheese, and veggies, she doesn’t even notice that it’s packed with vegetables.

I think it’s because it’s pizza—who doesn’t love pizza? Plus, the finely chopped veggies make it look so colorful and appetizing.

The creamy, cheesy flavor is incredible, and every time I make it, she’s the first to grab a piece. It’s also perfect for serving as an evening snack or a quick appetizer when guests arrive.

3. What I love most is how easy it is to make. Who has time for complicated recipes, right? This one is quick, simple, and so worth it.

If you haven’t tried it yet, I’d highly recommend giving it a go—you won’t be disappointed!

Ingredients For Cold Vegetable Pizza

1. Puff Pastry Sheet- I used leftover puff pastry for this recipe because I had it on hand, and it worked beautifully! But don’t worry—crescent rolls are a great alternative if you don’t have puff pastry.

You can easily switch it up based on what you have in your kitchen. You can use store bought or homemade, I have used homemade leftover puff pastry dough.

I love how versatile this recipe is. The puff pastry gives it a flaky, crispy texture that I can’t get enough of, but crescent rolls bring their buttery, soft vibe, which is just as amazing. No matter which one you use, the results are always delicious.

2. Veggie Toppings- For the veggies in this recipe, I kept it simple but super flavorful. I used green bell peppers, finely chopped tomatoes (make sure to remove the pulp before adding them!), and some finely chopped onions.

If onions aren’t your thing, switch them to other veggies you love. For example, you can add colorful bell peppers, sautéed mushrooms, or even zucchini to make it your own.

For this recipe, though, I wanted to keep it light, fresh, and vibrant, so I stuck to this trio.

3. Cream Cheese- I generously slather cream cheese once the puff pastry (or crescent roll dough) is baked. Trust me, don’t skimp on this step!

The cream cheese ties everything together—the creamy layer holds all the toppings in place and gives this pizza the best flavor.

To avoid the recipe drying, spread a good, thick layer of cream cheese over the baked puff pastry crust.

How To Make This Cold Veggie Pizza Recipe

This recipe is super simple, so let me quickly walk you through the steps to make this veggie pizza.
1. Roll out your puff pastry (or crescent roll dough) and place it on a baking tray.
Pop it into a preheated oven(preheat at 200°C for a minimum of 15 minutes) at 190°C and bake it for 10-15 minutes until the top turns golden brown. Once it’s ready, take it out and let it cool slightly.

2. Next comes my favorite part—slathering a generous amount of cream cheese on top. I love cream cheese, so I don’t hold back here.
This step adds all the creaminess and keeps the toppings in place, and it also acts as a barrier between the fresh veggies and the crust, which helps prevent the crust from going soggy.

3. Now, sprinkle your finely chopped veggies on top. I used a mix of bell peppers, tomatoes (with the pulp removed), and onions.

Slice this cold pizza and enjoy it with your family and friends.

Can I Swap Different Veggies

Absolutely! You can swap in any veggies you like for this recipe. I usually prefer bell peppers (capsicum), onions, and tomatoes because I love that combination, but feel free to get creative.

Add boiled corn, finely chopped cucumbers, or even cherry tomatoes for a burst of color. Top it with your favorite cheese if you like.

The key is to keep it colorful and vibrant so that it’s as beautiful to look at as it is to eat. This is a cold veggie pizza, and it’s so light and refreshing—it’s perfect as an appetizer or snack. The goal is to keep it light and fresh so everyone can enjoy it.

Cold Veggie Pizza Toppings Ideas

When it comes to the veggie toppings for this pizza, I like to keep it simple but flavorful. For starters, finely chop onions and bell peppers.

It’s important to keep the bell peppers thin—if they’re too chunky, the flavor will overpower everything else. You want to get a mix of all the veggie flavors in each bite, so make sure everything is finely chopped.

I’ve heard many people recommend broccoli, but I’m not a fan. It just doesn’t bring the right flavor to this pizza.

Finely grated carrots work beautifully if you’re looking for something to add a little sweetness. They give a nice hint of sweetness without being overpowering.

Onions, though—finely chopped onions are a must!

If you’ve got leftover sautéed mushrooms, they’re another great option. Or, if you’re a cheese fan, you can top it with any cheese you like. I stick with cream cheese because it’s my favorite, but feel free to swap it out with your go-to cheese dip.

I also love adding fresh ingredients, like finely chopped cucumbers, for a bit of crunch and freshness. Another topping idea is radish and spring onion, if you love them, feel free to add them.

Can I Make Cold Veggie Pizza Ahead Of Time?

Yes, you can make the cold veggie pizza ahead of time! You can prepare the pizza crust and store it in advance.

However, I’d recommend holding off on applying the cream cheese and toppings until just before serving, as it only takes a few minutes to add them.

To prep ahead, you can chop the veggies, prepare any cheese dips or spreads you want, and even bake the crust beforehand.

Once baked, store the crust and bring it out when ready to serve. If you’re reheating, pop the crust in the oven for 5 to 6 minutes to warm it up. Then, top it with the cream cheese and veggies, and you’re all set to serve!

Tips on making Cold Veggie Pizza

1. When making this pizza, apply a generous amount of cream cheese on the crust.
This step is key because it helps create a barrier between the water content from the veggies and the crust, preventing it from getting soggy. You want a thick layer of cream cheese to keep the crust crispy!

2. Next, preheat your oven to 200°C (about 400°F). Bake the puff pastry for 10 to 15 minutes, or until the crust turns golden brown.
Preheating the oven is important so the dough cooks properly from the start.

3. For the veggies, be sure to chop them finely. You don’t want big chunks sitting on top of your pizza. The finer you chop them, the better they’ll cook and blend into the crust.
If your veggies release excess water, like tomatoes or cucumbers, drain it before topping the pizza.

4. If you’re using veggies like mushrooms that need to be cooked first, be sure to sauté them or cook them before adding them.