Roasted Vegetable and White Bean Pesto Hummus Pizza
This vegan pizza is flavorful and hearty, with a layer of creamy white bean pesto hummus topped with roasted broccoli, mushrooms and zucchini. It's as easy to make as it is healthy, and takes just 30 minutes to prepare.
Preheat the oven to 400º. Place a pizza stone or baking sheet in the oven to preheat.
Place veggies in a roasting pan with 2 tablespoons of olive oil, salt and pepper. Toss a few times until the veggies are evenly coated.
On lightly floured surface, roll the pizza dough into a 12- to 14-inch circle. Brush the top with the remaining 1 tablespoon of olive oil. Carefully transfer the dough to the preheated pizza stone or baking sheet.
Place the veggies and pizza crust in the oven. Bake the pizza crust until lightly browned, about 15-20 minutes. Bake the veggies until slightly tender and browned in spots, about 20 minutes, tossing 1-2 times during baking.
Prepare the White Bean Pesto Hummus:
Place the beans, pesto and lemon juice into bowl of food processor fitted with the S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Season with salt to taste.
Assemble the Pizza:
Spread the white bean pesto hummus in an even layer over the pizza crust. Arrange the veggies on top, cut into slices and serve.
Notes
Feel free to substitute your favorite veggies. Bell peppers, diced eggplant, and artichoke hearts would all be delicious here. You will need a total of 6 cups of whatever veggies you choose.
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