My (New) New Favorite Vegan Pizza Recipe

September 30, 2011

Hi all!

A couple weeks ago, a friend of mine wrote me raving about an excellent vegan pizza she’d made with her friends. The secret behind their magic pie was subbing in hummus for the traditional cheese. The idea of hummus pizza in itself didn’t take me too much by surprise, as I had already tried making it once or twice before. However, whenever I did it I just used hummus as the base—that is, as replacing both the tomato sauce and the cheese. My friend, on the other hand, started with a layer of tomato sauce and then piled the hummus on top of that, and then topped the whole thing off with lots of fresh veggies. Long story short: when I reached the end of her message I was practically drooling in my chair, and I knew I would be returning to hummus pizza once again.

And what a lovely return it was. As I’ve remarked here before, I have a bit of a troubled relationship with vegan pizza. You may think that things would be all hunky-dory now that Daiya has invaded Toronto stores, but here’s the thing: I sorta don’t really love Daiya. Granted, as a vegan cheese substitute, it is outstanding, and amazingly better than anything else on the market that I know of. However, I generally like my food to be as close to its natural state as possible, and the idea of piling a pie high with processed synthetic cheese substitute just rubs me the wrong way. For one thing, it sort of feels like cheating, and at any rate, it’s not what I want my food to be about.

This being the case, things end up getting fairly unconventional when I decide to make pizza. For the last year and a half or so, my go-to pizza formula has utilized a cheesy spread made from mashed up white beans that I once described as “my new favorite vegan pizza recipe“. However, now that I’ve tasted today’s Roasted Pesto & Hummus Pizza, I have to say: I think I have a new new favorite.

My strategy was simple, making use of a couple things I had lying around my fridge, which regular readers will probably recognize. I started by making this pizza dough recipe from Smitten Kitchen, which was easy and straightforward yet unquestionably awesome. The crust came out perfectly crisp and the crumb wonderfully soft; the only thing I’d change next time would be to roll it out a little thinner.

Once my dough was ready and shaped, I started piling on my ingredients. I started with a layer of my new favorite thing to eat: Roasted Tomato Basil Pesto from Oh She Glows (as I’ve raved about here). I tried to keep this layer thin, both because I didn’t want things to get too messy, and because I knew that this pesto packs a lotta punch, flavor-wise. And if anything, I probably could’ve gotten away with using a little less than you see here.

Next I piled on the hummus—Roasted Red Pepper Hummus from Oh She Glows, to be exact (which I’ve raved about here). This hummus is fantastic on its own, but it works really even better on pizza I think, as its strong roasted flavor really complements all the other baked ingredients.

Following this, I added the veggies, keeping it fairly simple with just tiny broccoli florets and what I like to call “beet pepperoni”—that is, a beet sliced on a mandoline’s finest setting. If you haven’t tried this as a pizza topping yet, then you must. I will seriously probably be putting beet pepperoni all my pizzas for as long as I live—it’s just that good.

After this all I had to do was bake it! This took a little longer than I anticipated, and when it came out I could hardly wait to take my first bite!

It was outstanding, and without a doubt my (new) new favorite vegan pizza recipe. I love it when friends give me such excellent ideas.

Until we eat again,


P.S. And yes, I ate the whole thing.


  1. Yum! This is the most brightly coloured pizza I’ve ever seen – beautiful!

    • Thanks! It’s even better to eat!

  2. I am joining you in the drooling – this sounds delicious! I have been thinking about hummus on pizza, but combined with tomato sauce sounds perfect. 🙂 I’m a sucker for mushrooms on my pizza, so I would probably do half the broccoli & add some sliced mushrooms.

    • YESSS mushrooms. And even with mushrooms and broccoli, there’d still be room for beets 😉

  3. Looks and sounds amazing! I feel the exact same way about Daiya so I’ll be trying more pizzas without ‘cheese’ in the future.

    • I’m glad to hear that someone else is on my side on the whole Daiya issue. I mean, I still like it, and will eat it on occasion, but I’m much more interested in replacing cheese than recreating it.

  4. […] the time since I originally wrote this post, I have since discovered an even more favorite vegan pizza recipe that you might also be interested (spoiler: it’s Roasted Pesto & Hummus Pizza). […]

  5. […] two batches of hummus: Creamy Red Pepper Hummus from Oh She Glows (which had already knocked me out twice before) and Apple Pie Hummus, a recipe from Healthy Kitschy Vegan which I was referred to by Prairie […]

  6. […] I blew that recipe out of the water with “my (new) new favorite vegan pizza recipe”: this even more delicious Roasted Pesto & Hummus Pizza. But now I’ve come up with something even more new and favorite: Guacamole Naan […]

  7. Thanks for the recipe. My family and I will be enjoying it this evening.

  8. Yum!

  9. Thanks for the recipe! I never would have thought to put beetroot on a pizza. My daughter has recently gone vegan and she absolutely loves beetroot. Actually she really likes broccoli and hummus as well. This will be the perfect pizza for her 🙂

  10. ive been putting broccoli on my pizzas for a while, i like to prepare the broccoli like this first(I usually slice it thinner before using on pizza):
    6 pounds broccoli, crowns cut into florets
    1/2 cup olive oil
    1/3 cup minced garlic
    2 teaspoons crushed red pepper flakes
    1 teaspoon black pepper
    1 teaspoon salt, or to taste


    Bring a large pot of salted water to a rolling boil. Blanch broccoli in small batches for about 2 to 3 minutes; immediately cool under running water. Let dry thoroughly in colander.

    Heat a pan over medium heat for 2 minutes, or until hot. Add olive oil, garlic, red pepper flakes and black pepper. Sauté garlic until soft but not brown, about 1 to 2 minutes. The garlic will be noticeably whiter when it is ready but it will not yet be brown. Refrigerate until fully cool.

    Toss cold, dry broccoli with cold oil and garlic mixture.
    Adjust seasoning with salt if necessary.

  11. I just made the hummus – amazing! and also made the pesto – also amazing! Now I’m going out to pick beets from the garden. I cannot wait to put it all together because these alone are stellar & worth every moment it took to prepare them and I can only imagine that the finished product will rock! Thanks:)

  12. Excellent article. I certainly love this site. Keep writing!

  13. Did you roast or boil any of the vegetables before they went on the pizza? Thanks

    • I didn’t; you could probably blanch the broccoli if you wanted, but as long as the florets are cut up small enough, they’ll be cooked well enough just from baking with the pizza.

      • Thanks. I’m going to make it tonight.

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