Cold Veggie Pizza

12 servings
25 min

This cold veggie pizza is a classic recipe made vegan. Veggie pizza made with a crescent roll crust, herbed cream cheese, and fresh vegetables was a staple at picnics and potlucks in the 80s and 90s. It takes just a few simple swaps to make this pizza dairy-free and it's always a hit!

❤️ Why make this recipe


This is the perfect appetizer to bring to a summer party! It's a classic that everyone will love, and no one will even guess is vegan.


🧾 Ingredients and substitutions


  • Crescent Rolls - You want to use the prepackaged crescent roll dough. The sheets work best but you can also use the ones cut into triangles. (Pillsbury crescent rolls and most store brands are accidentally vegan.)
  • Vegan Cream Cheese - You will mix this with herbs for the middle layer of your cold pizza. You will need 2 (8oz) packages, or you can use my homemade tofu cream cheese recipe. My homemade herbed cream cheese is delicious on this pizza!
  • Vegan Mayo - to thin out the cream cheese a little. You can also use vegan sour cream or plain vegan yogurt instead.
  • Herbs - I use parsley and dill to make ranch-flavored cream cheese, but you can use any herbs that you like. Scallions and fresh green onions are also delicious.
  • Garlic Powder - for flavor.
  • Salt and Pepper - for flavor.
  • Veggies of choice
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherry Tomatoes
    • Bell Peppers
  • Extras - you can add a little extra shredded cheese to the top too, but if you are making this for non-vegans, just stick with the cream cheese and veggies. I like to add chopped olives and vegan pepperoni for more flavor.


🔪 Helpful tools


  • Mixer - a hand mixer or stand mixer makes whipping the cream cheese and spices easier.
  • Food Processor - this makes chopping the veggies super fast and easy, but you can simply use a knife if you don't have a food processor.
  • 15 X 10- inch Cookie Sheet - This is the perfect size to fit 2 packages of crescent rolls rolled out into pizza dough.
🥄 Instructions


  • Preheat the oven to 375° F (190° C) and set out 2 packages of vegan cream cheese on the countertop to warm up for about 15-20 minutes.
  • Remove crescent rolls from the cans and lay them evenly across each half of a greased cookie sheet forming 1 large pizza crust. Press the seams together in the middle and poke with a fork a few times to reduce it bubbling up when baking.
  • Bake for about 12 minutes or until golden brown. Let cool.
  • Place cream cheese and mayonnaise in a large mixing bowl. Sprinkle with, parsley, dill, garlic powder, salt, and pepper, and blend with an electric mixer for about 1 minute until it's smooth and creamy.
  • Spread cream cheese mixture onto cooled crust.
  • Place 4 cups of rough-cut veggies (like broccoli, carrots, and bell peppers) into a food processor and pulse a few times until the vegetables are cut into small pieces.
  • Sprinkle the cut veggies and other desired toppings on top of the cream cheese mixture.
  • Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator until ready to serve. (It's best when served within a few hours.)
👩🏻‍🍳 Pro tips


  • This cold veggie pizza is best served within a few hours of making.
  • Cover with plastic wrap or foil in the fridge until ready to serve.


❓ Frequently asked questions?


Do I have to use crescent rolls for the crust?

You can use regular pizza crust or even puff pastry for the crust, however, the crescent rolls give it the unique light and flaky texture of classic cold pizza.

How can I make gluten-free veggie pizza?

If you need this recipe to be gluten-free, you can use the gluten-free puff pastry as the base of the pizza. All of the other ingredients are naturally gluten-free.


🥡 Storage


Refrigerate: Store leftover cold veggie pizza in the fridge for up to 3 days in an airtight container.

Freeze: I don't recommend freezing the leftover pizza.

🌟 More vegan picnic food


  • Vegan Spinach Dip
  • Vegan Chickpea Salad
  • Creamy Vegan Coleslaw
  • Vegan Ramen Noodle Salad
  • Vegan Sausage Rolls
  • Polenta Pizza Bites


📌 Be sure to follow me on Pinterest for new vegan recipes!


📋 Vegan cold veggie pizza recipe


⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients

  • 2 tubes crescent roll sheets

  • 2 cups vegan cream cheese 2 (8 oz) packages
  • 1/4 cup vegan mayo
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper or red pepper flakes for a little spice

  • 1 cup broccoli florets
  • 1 cup cauliflower
  • 1 cup carrot
  • 1 cup red bell pepper
Instructions

Preheat the oven to 375° F (190° C) and set out 2 packages of vegan cream cheese on the countertop to warm up for about 15-20 minutes.
Remove crescent rolls from the cans and lay them evenly across each half of a greased cookie sheet forming 1 large pizza crust. Press the seams together in the middle and poke with a fork a few times to reduce it bubbling up when baking.
Bake for about 12 minutes or until golden brown. Let cool.

Place cream cheese and mayonnaise in a large mixing bowl. Sprinkle with, parsley, dill, garlic powder, salt, and pepper, and blend with an electric mixer for about 1 minute until it's smooth and creamy.
Spread cream cheese mixture onto cooled crust.

Place 4 cups of rough-cut veggies (like broccoli, carrots, broccoli, and bell peppers) into a food processor and pulse a few times until the vegetables are cut into small pieces.
Sprinkle the cut veggies and other desired toppings on top of the cream cheese mixture.
Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator until ready to serve. (It's best when served within a few hours.)
Monica
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