The best part of these Cold Veggie Pizza Squares for your game day party? You can make all the components ahead of time and just assemble it right before kick-off!
Ready in 3 hours, 5 minutes
I hope this weekend’s football games got you sufficiently pumped for the Super Bowl in a couple of weeks. My beloved Colts aren’t in it (sad), but the next best thing is—Peyton! Yay! Us Colts fans are also Broncos fans, in case you didn’t know. Even though he hasn’t been a Colt in a few years, we still love us some Peyton, especially when he makes Tom Brady cry.
Actually, not having my team in the Super Bowl is nice because it means instead of stressing about the game, I can focus on the food! You all know how much I love cooking game day food.
I already shared with you guys one, totally awesome healthy Super Bowl recipe earlier this month (these Lentil Enchilada Wonton Cups), and I have another goodie to share with you guys today—veggie pizza squares.
This cold pizza has roots in my childhood. Growing up, my parents always threw a big, rager of a 4th of July party every year for all of our friends and family (think 50+ people pitching tents all over the property and spending all weekend drinking, eating and swimming). And one of our family friends always made a big batch of veggie pizza for us to snack on during the weekend. It was a crowd-pleaser. It even satisfied the veggie-hating kids at the party.
The original version uses canned crescent rolls as a crust and a ton of cream cheese and sour cream for a sauce (hence why the kids would tolerate the veggies), but my version has a homebaked multi-grain crust and an herbed sauce that is lighted up thanks to my beloved Greek yogurt. It’s just as yummy, but even healthier!
For a crowd, I like to pre-cut this cold veggie pizza into easy-to-grab squares. It looks so beautiful on a platter (especially when it’s up against all the brown-colored food that is typical of the Super Bowl buffet), and I think it’s a fun alternative to your standard veggie and dip tray. Trust me, no one will miss the dried out tray from the grocery store if you’ve got these flavorful squares in your offering.
You can mix-and-match whatever raw veggies you like for your topping. Here, I used a combo of cauliflower, cucumber, carrots, plus yellow and red tomatoes. This is a great mixture of textures (crunchy, smooth, watery) and flavors (sweet, tart, mild), plus it’s a whole rainbow of pretty colors! Other options: sliced green onions, chopped broccoli, sliced olives, chopped celery, sliced bell pepper, corn kernels—anything!
The best part of this game day recipe—you can make all the components ahead of time and just assemble it right before kick-off. In fact, the longer the sauce sits and melds, the more flavorful it gets. So go ahead, bake up the crust, mix up the sauce and chop your veggies the day before the game. Then just assemble and cut right before your guests arrive. I’m definitely not one of those game day hosts who wants to spend her time in the kitchen while everyone else is enjoying the game. I want to get a chance to enjoy the game, too! And a make-ahead recipe like this makes it easy to cheer along right with your guests.
I’ve still got a few more game day-friendly recipes to share with you before the big game, so don’t go finalizing your menu quite yet (trust me, you don’t want to miss ’em).
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons yeast
- 2 sticks butter, chilled and cut into chunks
- 1⅓ cup low-fat plain Greek yogurt
- 1 cup softened cream cheese
- 1-1/2 cups low-fat plain Greek yogurt
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup ranch dressing
- 1 teaspoon lemon juice
- 3 cups chopped veggies (cauliflower, cherry tomatoes, carrots, broccoli, celery, cucumbers, bell peppers, etc.)
- 3 tablespoons finely chopped fresh chives
- In a large mixing bowl, whisk together the flours, salt, baking powder and yeast. Cut in the butter pieces using forks or a pastry blender, until the pieces are about pea-sized. Add in the Greek yogurt and mix until the dough just comes together.
- Dump the dough out onto a floured surface and knead a few times to bring the dough together. Spread or roll the dough into a rectangle about the size and shape of a large baking sheet. Place in a greased baking sheet, cover with greased plastic wrap and let rise in a warm area for about two hours. The dough won't rise much (it should just get a touch puffy). Toward the end of rising time, preheat the oven to 375°.
- When rising time is finished, remove plastic wrap, and bake crust in preheated oven for 15-20 minutes, or until the crust is golden brown. Set aside to cool.
- Meanwhile, mix together all the sauce ingredients, set aside.
- To assemble the pizza: spread the sauce on a completely cooled crust. Evenly spread on veggies and sprinkle with chives. Cut into 24 squares before serving.