Who says pizza has to have cheese? I was first introduced to hummus pizza by a lovely little restaurant in Ellenville, NY called Aroma Thyme Bistro. Their “hummizza” is one of my favorite options on their menu and it inspired me to try making my own hummus pizza.
I always look for ways to sneak dark leafy greens into my recipes and adding a bit of spinach to the hummus seemed like a perfect choice for this recipe. Combining the hummus with artichoke hearts, onion, red bell pepper, kalamata olives and a healthy sprinkle of vegan Parmesan cheese creates a lovely mix of colors and flavors.
Spinach Hummus Pizzawith Artichoke Hearts
- 1 large tortilla (Food For Life ® tortillas are a good option)
- 15 oz canned low sodium garbanzo beans rinsed and drained
- 1 Tbsp. lemon juice
- 1 clove garlic
- 1 tsp. dried oregano
- 2-4 Tbsp. water
- sea salt and ground black pepper (to taste)
- ½ cup baby spinach
- ½ cup red bell pepper diced
- ¼ cup onion diced
- ½ cup quartered artichoke hearts (canned, packed in water)
- 2 Tbsp. kalamata olives sliced
- 1-2 Tbsp. vegan Parmesan cheese
- Add garbanzo beans, oregano, garlic and lemon juice to a food process fitted with the S blade.
- Add 1 tbs of water at a time as you pulse the food processor until the mixture becomes creamy. You may need to stop and scrape the sides a couple of times.
- Add salt and pepper to taste and then add the spinach and pulse a few more times until the spinach and hummus are well blended.
- Preheat toaster oven to 450 degrees. (Use the pizza setting, if it’s an option.)
- Place the tortilla on a pizza screen.
- Spread a thin layer of the hummus over the tortilla – to within ¼ inch of the edges – with a flexible spatula.
- Top with artichoke hearts, peppers, onions and olives and sprinkle with vegan Parmesan cheese.
- Place pizza screen on the center rack of the toaster oven and bake for approximately 5 minutes (convection) or until the edges of the crust appear brown and crispy.
- Slide cooked pizza from screen onto a cutting board. Slice with a pizza cutter and enjoy!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
I welcome questions and comments!