Summer is a time when I think we’re all about eating a little bit cleaner, right? With warmer weather and lots of fresh produce it’s no wonder we’re all craving lighter healthier meals. But of course they’ve got to still be packed with flavor! Otherwise, what’s the point?
Pure Food by Veronica Bosgraaf is pretty much the perfect summer cookbook, as it’s packed with seasonal produce and flavorful plant-based recipes that are as tasty as they are healthy.
The hummus pizza is a perfect example of this: with a whole wheat crust, a slathering of creamy hummus, fresh tomatoes, peppery arugula, and wild mushrooms, you’ll love this healthy meal that leaves you totally satisfied and not at all weighed down like most pizzas do.
I’m a big fan of hummus on vegan pizza — it satisfies the need for richness and savory flavor that you normally get from cheese, and it provides a nice creamy base to bury your toppings in, so no sauce needed! I especially loved this pizza because in addition to creamy hummus you’ve got mushrooms to supply some much needed umami flavor, and juicy cherry tomatoes and arugula to provide a burst of freshness. And while these personal pizzas are perfect for summer, I’m sure I’ll gladly enjoy one alongside a cup of hot soup when the cooler months arrive.
- ¾ cup almond milk, homemade (page 34) or store brought
- 1 ½ teaspoons grapeseed oil, plus more for bowl
- 1 ½ teaspoon organic cane sugar
- 1 cup white whole-wheat flour, plus more for kneading
- 1 (1/4-ounce) package rapid rise dry yeast
- ½ teaspoon sea salt
- ¾ cup whole-wheat flour
- 2 tablespoons grapeseed oil
- 4 cups sliced mixed wild mushrooms
- 1 cup of fresh lemon juice
- Sea salt and freshly ground black pepper
- ½ cup hummus, homemade (page 37) or store-bought
- 2 cups of loosely packed arugula
- ¾ cup sliced cherry tomatoes
- For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.
- In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.
- Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.
- Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.
- Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.
- Bake the crusts until golden brown, 12 to 15 minutes. Set aside.
- For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.
- Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top. Serve immediately.