Hummus Tortilla Pizzas: How-To and Hummus/Topping Suggestions

I’ve always loved thin-crust pizzas. Just as I am very fond (understatement) of sauces and dips, I enjoy a thin crust pizza because it lets all the flavors and the textures of the toppings shine through! Sure, there are times for that comforting dough-y pizza, but I’ll choose a crispy, thin crust brimming with tasty toppings 99.999% of the time.

Years ago when writing The Everyday Vegan, I discovered how an otherwise ordinary whole-grain soft tortilla could be baked and transform into the perfect personal-size crispy vegan pizza base. A few years later when writing Vive le Vegan, I had a hummus epiphany: layer it on a pizza crust. Any plant-strong pizza crust, but especially a tortilla crust. Hummus + tortilla pizza = vegan bliss!

After posting a few pics of tortilla pizzas on my FB page, I realized many of you hadn’t tried this quick dinner idea. I hadn’t talked about it on my blog, that’s why! Let’s get started!

Rather than give you a recipe for one very specific Hummus Tortilla Pizza, I am going to outline the method for preparing the crusts, and then offer topping suggestions to pair with different hummus recipes.

Tortilla Pizza with Chipotle-Lime Two Bean Hummus

Tortilla Pizza with Chipotle-Lime Two Bean Hummus; photo credit www.shecooksmacro.com

Hummus Tortilla Pizzas link through to RECIpage to print/share

whole-grain tortilla shells of choice (whole-wheat, sprouted, gluten-free, etc), 10″ or similar size (1-2 shells per person)

hummus of choice (about 1/3 – 1/2 cup per pizza)

toppings of choice (ex: olives, capers, sliced bell peppers, roasted mushrooms, thinly sliced onions, diced tomatoes, etc, see suggestions below)

chopped fresh herbs/nutritional yeast/black pepper/coarse salt (for serving)

Preheat oven to 400°F. Place whole-grain tortillas on a baking sheet lined with parchment paper. Bake for 7-9 minutes, until just crispy and golden (watch, they can turn from golden to burnt quickly).  Remove and let cool on baking sheet while preparing toppings/hummus. When ready to bake, spread a layer of hummus (fairly generous, and using more around the edges rather than in the centre to prevent pizza from getting soggy in the middle) over the tortilla and add your toppings. Bake immediately (don’t let sit with hummus on tortilla for too long as the tortilla will become soggy), in a preheated oven at 400 degrees for 7-10 minutes (just to heat through toppings). Remove, slice, and serve! Sprinkle portions with chopped fresh herbs, a sprinkle of nooch, and/or a touch of coarse salt/black pepper.

Toppings Note: Very moist vegetables will release water when baking and can make your pizza soggy. So, choose vegetables that don’t release too much juice, or pre-roast the veg to concentrate the vegetables. It’s fine to use some wetter vegetables (ex: tomatoes, mushrooms), just don’t overdo them, and combine with other toppings that are dried (ex: sliced onions, chopped bell peppers, olives).

Hummus Tortilla Pizza: White Bean Hummus with FreshBasil and Thyme and Roasted Vegetables

Tortilla Pizza with White Bean Hummus with Fresh Basil and Thyme; photo credit: www.shecooksmacro.com

Now, for some hummus and toppings pairings!

Chipotle-Lime Two Bean Hummus: Toppings: sliced red bell pepper, cubed or sliced avocado (can add before or after baking), thinly sliced red onion or chopped green onions, olives, sliced tomatoes (few). For serving: chopped cilantro or parsley.

Creamy Hummus: Toppings: roasted mushrooms, cherry tomatoes, chopped or sliced green peppers. Serving: Sprinkle of nooch or Cheesy Sprinkle!

Peanut Sesame Hummus: Toppings: blanched snow peas, chopped green onions, chopped red peppers, pineapple chunks. For serving: sprinkle of cilantro or parsley, mung bean sprouts, chopped peanuts.

White Bean Hummus with Fresh Basil and Thyme: Toppings: dry Moroccan olives or kalamata olives, artichoke hearts, sun-dried tomatoes. For serving: julienned fresh basil leaves.

Curry Chickpea Hummus with Raisins: sliced red peppers, baby spinach, cubed baked potatoes or sweet potatoes (or squash!). For serving: drizzle of mango chutney, sprinkle of chopped parsley or cilantro.

Marinated and Roasted Tomato Garlic Hummus: Tofu Feta or Soy-Free Feta (I have recipes for both coming in my next book!), capers or green olives, roasted zucchini or sliced fresh zucchini. For serving: chopped basil or touch of chopped oregano; brazil nut parm.

Roasted Red Pepper Almond Hummus: caramelized onions, cherry tomatoes, sauteed kale, olives. For serving: chopped fresh parsley, sprinkle chopped almonds.

Smoky Cannellini Bean Sweet Potato Dip: roasted sliced fennel, diced green peppers, diced or sliced Tempeh Tickle. For serving: extra chipotle hot sauce, reserve some toasted pine nuts for sprinkling on servings.

Hey, I’ve missed one! How about that Pumpkincredible Hummus? Can you imagine it on a pizza? What would you choose for toppings? Have you ever had hummus tortilla pizzas? If so, share your favorite combinations!

P.S. I realize my posts are not very frequent right now. As many of you know, I am finishing the manuscript for my next cookbook. I’m doing my best, and am really squeezed for time finishing and testing recipes, writing, and balancing all of that as a mom of 3 and the pace of our girls’ fall schedule. Hopefully you understand. I would post every week – 2 to 3 times a week – if I could. I love sharing with you, hearing from you, and being connected. I will definitely deliver more info on my new book when I can, and also have that fitness post to shape up. Pun intended. ;) My gratitude for the support you give me. I feel it through your notes on FB, tweets, emails, and comments here. It’s very helpful and heartwarming. -Dreena

You can also find this recipe in Ricki Heller’s Wellness Weekend, link up your healthy recipes too!

23 Responses to Hummus Tortilla Pizzas: How-To and Hummus/Topping Suggestions

  1. Cathy says:

    We had these tonight and they are delicious! We used the E2 Sprouted Ancient Grains tortillas with hummus, mushrooms, tomatoes, cooked spinach, roasted red peppers, and thinly sliced red onions. When they came out of the oven, we added raw corn kernels, cilantro, nutritional yeast, and granulated garlic. We will be having this again and again. Thank you so much Dreena for sharing this recipe on Facebook, Yum!

  2. Monique Gamache says:

    Thank you for putting this together Dreena. So simple and fun to make, and soooo good. And love the combinations. I always enjoy seeing your posts and recipes. I shared and posted this recipe on my facebook page today for “Meatless Monday”:)

  3. What a great idea! I can’t wait to try this.

  4. Kristina says:

    we are having these for dinner tonight! I am going the peanut sesame hummus route (um YUM) which I just finished making. all of these flavor ideas sound so good, this might become a weekly thing here…
    Kristina recently posted..candy bar smoothieMy Profile

  5. Alisa says:

    Lovely post Dreena. The Roasted Red Pepper option sounds amazing and reminds me that it has been way too long since I’ve made a tortilla pizza!
    Alisa recently posted..A Protein-Packed, Dairy-Free and Soy-Free Snack GiveawayMy Profile

  6. Nadine says:

    What a clever idea – I never would have thought of that! We pretty much tried it soon after your post and we were all in awe and munching away!

    Even my two-and-a-half-year-old who has been refusing the once-so-loved -hummus for some time is back with us other hummus-loving family members since that night.

    Thank you SO much for coming up with ideas like that and sharing them with us. You are doing wonderful things and “you” are with us at so many meals every single week, you won’t believe it!

    Really: thank you.

  7. Sue says:

    I love your blog and always look forward to your recipes. I had my entire week of dinners planned, but after reading this post yesterday I scrapped my plans. What a great and easy recipe. We always eat hummus with either veggies or whole wheat tortillas, but never though to combine the two! Thank you.

    • Dreena says:

      Sue, that’s funny – and awesome! I hope I didn’t cause too much meal disruption – at least they are simple enough. Glad you liked the idea. Thanks for the note and your good words. :)

  8. Jenn says:

    Love this post! It’s so simple, yet creative. I tend to make socca pizzas, because I always have besan on hand, but usually only buy tortillas for a specific dish. The toppings translate beautifully.

    • Dreena says:

      Thanks for sharing that idea Jenn! I’ve made flatbreads but never translated it into pizza – wonderful suggestion – I should try that! Thanks. :)

  9. I have to admit, I wasn’t a big pizza lover after giving up the ever infamous cheese. The mozzarella was what I loved about pizza! I hadn’t had any desire to make a vegan version until recently when I saw your picture of a thicker polenta-based crust with pesto. I just had to make one of my own! The flavors were delicious but I am intrigued now by the thinner crust!

    Being from the Chicago area we grew up on Chicago-style pizza. We are all thin and crispy people and I can’t wait to try the tortilla idea. Sounds so delicious and super easy!

    As always, thanks for the great ideas. Take all the time you need, we understand. xo
    Christine Magiera recently posted..Recipe! Corn RisottoMy Profile

    • Dreena says:

      Christine, I relate! I used to order pizzas with double cheese and replace veg with more cheese. Oy!! I’m so glad that polenta pizza grabbed your attention. Those crusts are much like a thick, doughy crust in how satisfying and thick/rich they are. Thanks and hope you enjoy it. xx oo

  10. Laurie says:

    I’m a thick and chewy lover but this post may convert me! Thank you for putting together such a beautiful post. I know it is very time consuming and is much appreciated by all of us!!!

  11. Hannah says:

    Super excited about this talk of your next book! You don’t need any excuse to take time away for your blog, but that certainly is the best reason anyone could hope for. Can’t wait to hear more!

  12. The nomad says:

    Drool. I make versions of this all the time, sometimes I finely chop up basil for a pesto-esque version or I throw on leftover black beans from a previous meal. I love hummus pizza!
    The nomad recently posted..East CoastingMy Profile

    • Dreena says:

      Nice ideas! I really love pesto on pizza too, and usually do that when we are having a thicker crust pizza. Think that’s a whole other post. ;)

  13. The nomad says:

    Drool. I make different versions of this all the time. Sometime I chop up basil for a quick pesto-esque pizza. Or toss on leftover beans from a previous meal. I love hummus pizzas!

  14. Carrie says:

    I’m glad you did share this because I never thought of it, but now that you’ve put the idea in my head, WOW!! I even have some Pumpkincredible Hummus in the fridge. Oh – carmelized onions for sure on that one. I also love roasted peppers. What about some roasted fennel? Do you think that would work?
    Carrie recently posted..Citrus Chili Panko Crusted TofuMy Profile

    • Dreena says:

      Oh cool! Carrie, I think those toppings would be dynamite on the pumpkin hummus – you could roast the onions, peppers, and fennel all together and I think that sweetened/caramelized flavor would be really amazing with the hummus. Chuffed you are excited to try it!! Have fun!!

  15. Tiffany says:

    Dreena, thank you so much for sharing! I never thought to use a whole grain tortilla as a pizza base! What a great idea!! I can’t wait to try it out! I love when you share simple meals because what may seem obvious to some is completely new for others! I really love the variety you offer! Hope you have a great week! Xoxo :)

    • Dreena says:

      Well, I’m really glad to know that Tiffany! I don’t always think to share the simpler ideas I have, thinking “oh my reader probably know to do that”. But then, I try to remind myself that we are all always learning, and even being vegan 20 years there are food combinations I haven’t tried that I might learn from someone who has been vegan maybe 6 months! Thank for your kindness, as always. xo

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