Cold Vegetable Pizza – Homemade From Scratch Recipe

Cold Vegetable Pizza is homemade pizza crust spread with a creamy ranch flavored dressing spread and topped with salad toppings like lettuce, shredded carrots and cheese, and any other fresh vegetables you wish.

It’s basically salad on a pizza crust.

And it’s wonderful.

If you’ve never had vegetable pizza, I would say you’re missing out!

We love it every time I make it, and unfortunately that’s not super often because it is a bit more work than just making a classic salad to go with my dinner.

Vegetable pizza is a deliciously great way to get more fresh veggies in your diet aside from making a traditional salad. Surprise everyone at your next pizza night with a homemade, all from scratch, cold vegetable pizza. (Maybe in addition to hot pizza!) I think you’re going to like it.

You can find the full cold veggie pizza recipe on a handy little printable recipe card at the bottom of this post.

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Supplies

• Pan – a pizza pan or something that is roughly the size of a 9×13 pan and is oven safe to bake the crust on. We used this small NordicWare quarter sheet pan this time.
• Electric stand mixer – we like our Kitchenaid mixer.
• Mixing bowl – you’ll need a place to mix up the simple dressing.
• Pyrex measuring cups – work great for melting butter and make great mixing bowls too!
• Spatula – these are essential in any kitchen, am I right? Spreading, scooping, scraping, they’re so useful and versatile.
• Electric handheld mixer – this makes whipping up the dressing super simple and fast.
• Cutting board – a safe surface to chop those delicious veggies.
• Kitchen knife – obviously, you’ll need a knife to dice veggies as well.
• Grater – we like to grate the carrots and cheese.
• Nonstick spray – for best results, you’ll want something to grease your baking pan before baking crust in it.

Ingredients for Cold Vegetable Pizza

Pizza Crust

Water – warm water, about 110 – 115 degrees in temperature to dissolve the yeast 

Yeast – active dry yeast

Butter – melted salted butter

Egg – one large egg

Sugar – white granulated sugar

Salt – regular table salt

Flour – we used all-purpose flour, but a high gluten flour such as All-Trumps works great, if not better than all-purpose flour.

Ranch Dressing Spread

Cream cheese – softened cream cheese

Mayonnaise – Hellman’s is currently our favorite mayonnaise (we don’t recommend substituting with Miracle Whip!)

Sour cream – full fat sour cream

Ranch powder – ranch seasoning powder or ranch dressing mix whatever you want to call it adds that classic ranch flavor

Last but not least, toppings.

Toppings, toppings, and more toppings…

This time around we used a blend of romaine and iceberg lettuce, broccoli florets and grated carrots and cheddar cheese. 

Lettuce is essential. You just gotta have lettuce. From there, add whatever other tasty veggies you wish. Here’s a list of ideas:

Cauliflower florets

Broccoli florets

Sliced black olives

Hard-boiled eggs

Grated carrots

Diced cucumbers

Diced yellow, white, or red onion or sliced green onions

Cherry tomatoes 

Diced red or green bell peppers

Fresh basil, parsley or other herbs

How to make Cold Vegetable Pizza

Mix the yeast and and warm water together in a small bowl and let it set and dissolve for about five minutes.

Dump the yeast and water mixture into the bowl of a stand mixer along with the rest of the crust ingredients (melted butter, egg, sugar, salt, and flour) and mix for a couple minutes with the dough hook attachment. The dough should be smooth and somewhat sticky.

Grease a bowl with non-stick cooking spray, place the dough inside and cover with plastic wrap or a damp clean kitchen towel. Let the dough rise for an hour.

Preheat oven to 325 degrees, and remove the cream cheese from the refrigerator so it can come to room temperature.

Next step, bake the crust. Grease your baking sheet with butter or non-stick cooking spray, then press the dough out in the pan as evenly as you can. Bake the pizza crust for 15-20 minutes until it starts turning a slight golden brown color.

While the crust cools, make the Ranch dressing spread. Place the softened cream cheese, mayonnaise, sour cream and Ranch powder in a mixing bowl and beat with an electric handheld mixer.

Spread the cream cheese mixture evenly on the cooled crust. Chop, grate, or dice all of your favorite salad toppings and arrange them on top of the dressing layer.

Enjoy.💛  

How to store Cold Vegetable Pizza

Vegetable pizza is best eaten the same day it’s made. However, you can store it in an airtight container in the refrigerator for several days.

Notes

If you want to make it ahead of time, bake the crust and freeze it, then add the dressing and toppings just before serving. 

Pro tip: cut the pizza into squares before adding toppings for easier serving. (It’s kind of challenging trying to cut vegetable pizza into squares after the toppings are on!)

If you don’t have time, or simply don’t feel like making homemade pizza dough, you can use a can of crescent rolls instead. Simply press the crescent roll dough in your pan instead of homemade dough and bake! 

Have you made Cold Vegetable Pizza?

Leave a comment and a star rating below; we’d like to hear how it went for you!

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Thanks for visiting our small town!

​Interested in a few more side dish easy appetizer recipes? Check these out:

Slow Cooker Cheesy Corn

Soft Cheddar Ranch Cheese Ball

Ham & Cheese Tortilla Pinwheels

We love you and we’ll be praying for you,

’til next time,

Julie