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.
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).
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.
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 (recipes in Plant-Powered Families), 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!
More of these hummus tortilla pizza ideas also in Plant-Powered Families.