You know that moment when the sun’s blazing, you’ve got a little too much zucchini and tomatoes spilling out of your garden (or Trader Joe’s haul), and the last thing you want is to crank up the oven? That was me last July. I’d invited the neighborhood over for a lazy Sunday pool day, and I was staring at a counter piled with produce, wondering how to turn it into something festive—and fast. Enter: Cold Veggie Pizza. It’s basically a flatbread canvas dressed in a tangy yogurt spread, then piled high with crisp cucumbers, cherry tomatoes, bell peppers, carrots, and fresh basil. No baking required—just assembly, admiration, and lots of crunchy bites.

As soon as I laid out that rainbow-hued pizza, my neighbor Carol gasped, “What is this gorgeous thing?” I might have done a little happy dance. She dug in…and then went back for thirds (yes, really!). It felt like summer in edible form—bright, carefree, and oh-so-refreshing. Plus, it’s a sneaky way to get more veggies into everyone’s day without anyone feeling like they’re “on a diet.” Honestly, if you can stir, slice, and stack, you’ve got this.

Why You’ll Love This Recipe

No oven, no sweating—stay cool in the kitchen
Ready in under 30 minutes (perfect for last-minute plans)
Veggie-packed without feeling “rabbit food”

Customizable—make it vegan, gluten-free, pescatarian…you name it
Eye-catching rainbow of colors that wows every guest
Crisp, crunchy bites that satisfy every craving

Leftovers stay fresh all afternoon (no soggy crust!)
A healthy boost of fiber, protein, and vitamins—bonus!

Ingredients & Ingredient Notes

1 (12-inch) whole wheat or gluten-free flatbread (store-bought—look for a sturdy one that won’t flop)

1 cup Greek yogurt (whole milk yields the creamiest spread; swap in coconut or almond yogurt to keep it vegan)
2 tablespoons fresh lemon juice (brightens everything up)
1 small garlic clove, finely minced (or ½ teaspoon garlic powder in a pinch)

½ teaspoon sea salt, plus extra to taste
¼ teaspoon freshly cracked black pepper
½ cup English cucumber, seeded and diced (pat dry so the crust stays crisp)

1 cup rainbow cherry tomatoes, halved (sweet and juicy!)
½ red bell pepper & ½ yellow bell pepper, thinly sliced (for that pop of color)
½ cup shredded carrot (adds a nice sweet crunch)

2 tablespoons fresh basil, chiffonade (plus extra leaves for garnish)
1 tablespoon extra-virgin olive oil (for that final shine)

Casual Tip: If you’re feeling indulgent, swap half of the yogurt for herbed goat cheese or a silky hummus—obsession guaranteed. And don’t freak out if your basil leaves are a bit bruised; they’ll still taste amazing.

Step-by-Step Directions

Make the tangy spread. In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, sea salt, and black pepper until velvety smooth. (Pro tip: if you love extra zing, add a sprinkle of lemon zest now.)
Chill briefly. Cover the bowl and pop it into the fridge for 10 minutes. This little rest firms up the spread so it sits on the flatbread like a dream—no slipping or sliding here!
Prep your veggies. While the spread chills, wash and slice your cucumber, tomatoes, peppers, and shred that carrot. Lay your cucumber pieces on a paper towel and give them a gentle pat dry—this step is key for a crisp crust.

Spread the love. Place your flatbread on a clean cutting board or serving platter. Use a spatula or the back of a spoon to smooth the chilled yogurt mixture all the way to the edges. Don’t skip those corners—everyone deserves a perfect bite.
Top with joy. Start by scattering the cucumber cubes in a loose grid. Then nestle those cherry tomato halves in between. Fan out the red and yellow pepper strips, sprinkle shredded carrot over everything, and tuck basil leaves in the nooks and crannies. Finish with a gentle drizzle of olive oil.
Season & shine. Give the whole thing a final dusting of sea salt and freshly cracked pepper. If you’re a heat seeker, a pinch of red pepper flakes will do the trick—trust me.

Slice & serve. Use a sharp pizza cutter or serrated knife to cut the flatbread into 8–10 wedges. Serve immediately for maximum crunch! If things got a bit soft, a quick 5-minute chill back in the fridge will crisp it right up.

Variations & Flavor Twists

Pesto Layer: Spread a thin coat of basil or sun-dried tomato pesto under the yogurt for an herby explosion.
Cheese Please: Crumble feta, goat cheese, or fresh mozzarella pearls on top for a tangy, creamy pop.

Pescatarian Pick: Add smoked salmon ribbons, capers, and dill for a deluxe twist.
Mediterranean Vibe: Tuck in sliced olives, artichoke hearts, and a drizzle of balsamic glaze.
Avocado-Lover’s Dream: Top with thin avocado slices and a sprinkle of everything bagel seasoning.

Protein Punch: Mix in cooked chickpeas or white beans for extra heft.
Herb Garden: Swap basil for dill, mint, or cilantro to suit your mood.

Storage & Reheating Tips

Fridge: Store any leftover slices in an airtight container for up to 2 days—you’ll want to gobble them down within 24 hours for peak crispness. If the flatbread softens overnight, pop it in a toaster oven at 350°F for 3–4 minutes, then re-top with fresh basil before serving.

Picnic-Ready: If you’re heading to a park or beach, prep the spread and chop veggies ahead of time, keep each component chilled in separate containers, and assemble on-site. That way your pizza stays crisp and camera-ready.

Make-Ahead: You can whisk up the yogurt spread and chop all your veggies up to 24 hours in advance. Just keep the spread tightly covered and the veggies in their own sealed bags—no cross-flavor mishaps!

Freezer: Not recommended—veggies get watery and sad.

Final Thoughts

There you have it: a no-fuss, veggie-packed Cold Veggie Pizza that’s equal parts gorgeous and craveable. It’s my go-to for summer potlucks, busy weeknight dinners, or whenever you want a burst of color on your table. Give it a whirl and let me know how you jazz it up—did you go all-in with smoked salmon, or stick to crunchy veggies? Drop a comment below or tag me on social media. I can’t wait to hear your twists and see those happy, crunchy slices in your home. Happy summer snacking, friends!

Cold Veggie Pizza: A No-Bake, Healthy, Colorful Summer Appetizer

An easy, no-bake, vegetarian appetizer bursting with fresh, colorful toppings—perfect for hot summer afternoons.

No ratings yet

Print Recipe Pin Recipe

Servings appetizer servings

Ingredients

1 12-inch whole wheat or gluten-free flatbread store-bought

1 cup whole milk Greek yogurt for creaminess; non-dairy yogurt works too
2 tablespoons fresh lemon juice
1 small garlic clove finely minced

1/2 teaspoon sea salt plus extra to taste
1/4 teaspoon freshly cracked black pepper
1/2 cup English cucumber seeded and diced

1 cup rainbow cherry tomatoes halved
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced

1/2 cup shredded carrot for a sweet crunch
2 tablespoons fresh basil chiffonade, plus extra for garnish
1 tablespoon extra-virgin olive oil for drizzling

Instructions

In a medium bowl, stir together Greek yogurt, lemon juice, garlic, salt, and pepper until smooth.
Cover the bowl with plastic wrap and let it rest in the fridge for about 10 minutes.
While the spread chills, wash and slice your cucumber, tomatoes, peppers, and shred the carrot. Pat the cucumber dry with paper towels.

Place your flatbread on a large cutting board. Evenly spread the chilled yogurt mixture all the way to the edges.
Start with cucumber cubes, then add tomato halves, bell peppers, shredded carrot, basil, and drizzle with olive oil.
Give the pizza a sprinkle of sea salt, black pepper, and optional red pepper flakes for heat.