Vegan Hummus and Herb Pizza

For me, pizza is synonymous with Lent so even though this year’s Lenten series is vegan, I had to include a pie that fit the bill.

Instead of cheese, this pie has a layer of creamy hummus. Instead of meat or extra cheese, it’s topped off with sliced grape tomatoes, herbs, and toasted pecans.

The result is a beautiful pie – perfect crispy crust, creamy layer, and lots of toppings!

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Ingredients

For the pizza dough:

  • 3 cups flour
  • 2 teaspoons sugar
  • 1/2 teaspoon rapid-rise yeast
  • 1 1/2 cups very cold water
  • 1 Tablespoon vegetable oil
  • 1 1/2 teaspoons salt

For topping:

  • 1/2 cup pizza sauce
  • 1 cup hummus
  • 1/2 cup cherry tomatoes, halved
  • 2 Tablespoons fresh chopped basil
  • 1/2 cup microgreens – I used zesty arugula and mustard
  • 2 Tablespoons toasted pecan pieces

There are so many delicious herbs you can add to this pie! You could also switch up the flavor of the pie by using different hummus flavors.

Directions

  • In a food processor, pulse the flour, sugar, and yeast together. Slowly add the water, with the food processor running, until everything is just combined. Let sit for 10 minutes.
  • Add oil and salt to the food processor and process for a minute or less – until the dough forms a satiny ball.
  • Transfer to a lightly oiled surface and knead into a tight ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24-48 hours.
  • Remove the dough from the refrigerator an hour before baking. Preheat oven to 450 degrees.
  • When ready to bake, roll out into a 14-16″ circle. Transfer to a round baking sheet and top with pizza sauce.
  • Bake for 20 minutes, until the crust is browning.
  • Remove from oven and spread hummus over the pizza. Top with tomatoes, basil, microgreens, and pecans.
  • Serve immediately.

While the pizza itself is pretty quick to bake and assemble, this dough is best when it’s allowed to rise slowly in the refrigerator. It needs 24-48 hours of rise for the best results. I generally mix it up while I’m making dinner a night or two before.

You can also opt for a store-bought dough, just make sure it’s vegan if you’re trying to keep this pizza vegan!

More Meatless Pizzas We Love

There are lots of fun, meatless spins on pizza that are perfect for Lenten Fridays! Eggplant and Garlic Pizza is an amazing option, with lots of classic pizza flavors. One of my personal favorites is Greek Pizza – which can also be vegan by simply leaving off the feta. A great, lighter option is Strawberry Pecan Pizza. If you have a pickle lover, they will gobble up Dill Pickle Pizza.

And for dessert, I can’t recommend Apple Pie Pizza enough!

Recipe

Vegan Hummus and Herb Pizza

Vegan Hummus and Herb Pizza

Yield: 1 14" Pie
Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes

Ingredients

For the pizza dough:

  • 3 cups flour
  • 2 teaspoons sugar
  • 1/2 teaspoon rapid-rise yeast
  • 1 1/2 cups very cold water
  • 1 Tablespoon vegetable oil
  • 1 1/2 teaspoons salt

For topping:

  • 1/2 cup pizza sauce
  • 1 cup hummus
  • 1/2 cup cherry tomatoes, halved
  • 2 Tablespoons fresh chopped basil
  • 1/2 cup microgreens - I used zesty arugula and mustard
  • 2 Tablespoons toasted pecan pieces

Instructions

  1. In a food processor, pulse the flour, sugar, and yeast together. Slowly add the water, with the food processor running, until everything is just combined. Let sit for 10 minutes.
  2. Add oil and salt to the food processor and process for a minute or less - until the dough forms a satiny ball.
  3. Transfer to a lightly oiled surface and knead into a tight ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24-48 hours.
  4. Remove the dough from the refrigerator an hour before baking. Preheat oven to 450 degrees.
  5. When ready to bake, roll out into a 14-16" circle. Transfer to a round baking sheet and top with pizza sauce.
  6. Bake for 20 minutes, until the crust is browning.
  7. Remove from oven and spread hummus over the pizza. Top with tomatoes, basil, microgreens, and pecans.
  8. Serve immediately.

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