Ready for the easiest, most delicious vegan pizza ever? Get ready for hummus pizza! This pie is slathered in creamy hummus and piled with roasted veggies. Perfect for everything from weeknight dinners to pizza parties.
If you love pizza but aren’t necessarily on board with store-bought vegan cheese, this is the pie for you.
Does hummus pizza sound weird to you? Totally understandable! It’s actually delicious though. Hummus, while not a traditional pizza topper, somehow manages to satisfy the need for both creamy, savory, salty flavor that you’d normally get from cheese, as well as saucy, garlicky qualities you’d normally seek in tomato sauce. And in this particular pizza, it makes a great base for embedding lots of delicious roasted veggies.
The process for making this pie is simple: bake the crust and roast some vegetables, then slather that crust with hummus, and top it with your roasted veggies. We’ll go over it in more detail below, but it’s really that simple.
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Ingredients You’ll Need
- Cornmeal.
- Broccoli.
- Button mushrooms. Feel free to use cremini, shiitake, or pretty much any smaller variety of fresh mushroom if you prefer.
- Red bell pepper. An orange, green, or yellow bell pepper can also be used!
- Red onion.
- Olive oil.
- Pizza dough. You can use store-bought pizza dough if you’d like (most are vegan, but check the ingredients to be safe!), or if you’re up for it, make a batch of my homemade whole wheat pizza dough.
- Salt & pepper.
- Hummus. You can use store-bought hummus, or a homemade variety like my roasted garlic hummus or roasted jalapeño hummus. You’ll need one and a half to two cups of hummus, which is more than you’ll find in most store-bought containers, so make sure to buy a few. If you’re using a homemade hummus recipe that uses a 14 or 15 ounce can of chickpeas you should have just the right amount.
- Fresh basil.
Tip: Feel free to switch up the vegetables with your favorites or what you have on hand. Cauliflower, eggplant, carrots, and Brussels sprouts would all work well.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by prepping your veggies. Chop the pepper and onion, break the broccoli into florets, and slice the mushrooms. Rub the vegetables with olive oil and arrange them on a couple of baking sheets. I recommend arranging them in separate areas, just in case one or two types of veggies cooks faster than the others.
Roll your pizza dough into a large circle. If you’re using a pizza stone, preheat it in the oven, then sprinkle it with cornmeal. If you don’t have a pizza stone, lightly oil and sprinkle a baking sheet with cornmeal. Carefully arrange the pizza dough on the baking sheet or stone and brush it with olive oil. Place the crust and both baking sheets of vegetables in the oven.
Tip: Try to create a bit of a lip around the edges of the pizza crust. In pizzas that bake with the toppings on them this will happen naturally, but since we are baking without toppings here we might need to help things along.
Let the vegetables roast until they’re tender and browned in spots, then sprinkle them with salt and pepper. If necessary, you can remove one baking sheet before the other, or even scoop one type of veggie off of the sheet to remove it from the oven if it is finished before the others.
The pizza crust is done when it’s puffy and golden brown. Hopefully this will be about when the vegetables are ready, but make sure to keep an eye on everything just in case.
Spread hummus over your baked crust, then sprinkle it with fresh basil and arrange the roasted vegetables on top. Your hummus pizza is ready to slice and enjoy! I like to sprinkle mine with a bit of vegan Parmesan cheese. Crushed red pepper flakes are another great seasoning to try if you like some heat.
Tip: Feel free to warm up the hummus while the pizza bakes. Warm hummus is extra delicious on pizza! Just be forewarned that this will make eating the pizza an extra messy process (rest assured, it’s already messy).
Leftovers & Reheating
Leftover hummus pizza will keep in an airtight container in the refrigerator for about three days, or on the freezer for about 3 months.
To reheat it, I recommend preheating a baking sheet in a 400°F oven. Meanwhile, microwave the slices just until they’re about at room temperature to warm (this isn’t fussy). Once the oven is hot, place them directly on the hot baking sheet and bake them for about five minutes, until heated and crispy on the bottom.
More Vegan Pizza Recipes
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Hummus Pizza with Roasted Veggies
Ready for the easiest, most delicious vegan pizza ever? Get ready for hummus pizza! This pie is slathered in creamy hummus and piled with roasted veggies. Perfect for everything from weeknight dinners to pizza parties.
Ingredients
-
2
tablespoons
cornmeal,
or as needed -
2
cups
broccoli florets
(about 1 small crown) -
6
ounces
button mushrooms,
cleaned and sliced (about 2 cups) -
1
medium red bell pepper,
roughly chopped -
½
medium red onion -
3
tablespoons
olive oil,
or as needed -
1
pound
pizza dough,
homemade or store-bought, thawed if frozen -
Salt and pepper,
to taste -
1 ½
cups
hummus,
plus up to an additional half cup, if desired -
½
cup
fresh basil,
roughly chopped
Instructions
-
Preheat the oven to 400°F. If you’re using a pizza stone, place it in the oven to preheat. If using a baking sheet, lightly oil it and sprinkle it with a light coating of cornmeal.
-
Arrange the broccoli florets and mushroom slices separately on a baking sheet (don’t mix them), and arrange the bell pepper and onion on a second baking sheet (also separately — don’t mix).
-
Drizzle each type of veggie with a few dashes of olive oil, using about a tablespoon total, or as much as you need to lightly coat them.
-
Roll the pizza dough to a 14-inch circle. Lightly brush the dough with about 2 tablespoons of olive oil. If you’re using a pizza stone, sprinkle it with a light coating of cornmeal. Transfer the dough to the preheated pizza stone or baking sheet. Optionally, sprinkle the top with a bit of cornmeal.
-
Place the vegetables and pizza crust in the oven (Note 1).
-
Roast the vegetables until they’re tender and lightly browned, about 17 to 20 minutes. Bake the crust until it is puffy and browned, also about 17 to 20 minutes (Note 2).
-
Sprinkle the vegetables with salt and pepper to taste when they’re done.
-
Spread the hummus over the baked crust, then sprinkle it with fresh basil. Arrange the roasted vegetables over the pizza.
-
Slice the pizza and serve.
Recipe Notes
- I recommend placing the vegetables on the bottom rack and the crust on the top rack, as long as you can still see the vegetables well to asses when they’re done. If you can’t get a good view, place the crust on the bottom (it’s easier to see when the crust is done).
- Make sure to keep an eye on everything and remove anything from the oven that’s done early. If needed, scoop some of the vegetables off the baking sheet with a spatula and transfer them to a plate.
Nutrition Facts
Hummus Pizza with Roasted Veggies
Amount Per Serving (1 slice (⅙ of recipe))
Calories 389
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 793mg33%
Potassium 398mg11%
Carbohydrates 52g17%
Fiber 7g28%
Sugar 7g8%
Protein 13g26%
Vitamin A 934IU19%
Vitamin C 54mg65%
Calcium 46mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.