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.

Hand pulling a slice of hummus pizza from a pizza pie.

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!

Chopped red pepper, red onion, broccoli, and sliced mushrooms on two baking sheets.

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.

Roasted bell peppers, red onion, broccoli florets and mushroom slices on two baking sheets.

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.

Hummus and roasted veggie pizza on a pizza stone.

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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