Spinach Hummus Pizza with Artichoke Hearts
A few simple hacks allow you to make this delicious plant-based Spinach Hummus Pizza quickly and easily—you can even make it gluten-free!
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. 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.
The vegan “Parmesan cheese”—or what my family calls “shaker cheese”—is easy to make yourself. Here are a couple of ways to do it.
Vegan “Parmesan Cheese”
I often use a recipe I found on Minimalist Baker. It’s super easy. You just blend the following ingredients together until they become fine crumbs:
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ¼ tsp garlic powder
- ¾ tsp Himalayan cooking salt
Vegan “Parmesan Cheese” – without Nutritional Yeast
Some people need to avoid nutritional yeast. If you are one of them, try blending these ingredients together instead:
- ½ cup Brazil nuts or cashews
- ½ teaspoon Himalayan cooking salt
- ½ teaspoon dried basil
- 2 cloves of garlic
The fresh raw garlic in the second option provides an extra kick! Feel free to adjust the measurements to find the ratio you like best.
Thin Pizza Crust Hack
The folks at Aroma Thyme were also kind enough to share the secret to their thin pizza crust. You can use a whole wheat or gluten-free tortilla! The trick is to cook the pizza on a pizza screen so the crust becomes nice and crispy.
Spinach Hummus Pizza with Artichoke Hearts
Ingredients
- 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 (see recipes above)
Instructions
Hummus
- 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.
Pizza
- 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!
