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Hummus Tortilla Pizza #vegan #plantbased #WFPB #pizza #dairyfree www.plantpoweredkitchen.com

Hummus Tortilla Pizzas

Course Main Course, pizza


  • whole-grain tortilla shells of choice whole-wheat, sprouted, gluten-free, etc, 10" or similar size (1-2 shells per person)
  • hummus of choice about 1/3 - 1/2 cup per pizza
  • toppings of choice ex: olives, capers, sliced bell peppers, roasted mushrooms, thinly sliced onions, diced tomatoes, etc, see suggestions below
  • chopped fresh herbs/nutritional yeast/black pepper/coarse salt for serving


  1. Preheat oven to 400°F. Place whole-grain tortillas on a baking sheet lined with parchment paper. Bake for 7-9 minutes, until just crispy and golden (watch, they can turn from golden to burnt quickly).  Remove and let cool on baking sheet while preparing toppings/hummus. When ready to bake, spread a layer of hummus (fairly generous, and using more around the edges rather than in the centre to prevent pizza from getting soggy in the middle) over the tortilla and add your toppings. Bake immediately (don't let sit with hummus on tortilla for too long as the tortilla will become soggy), in a preheated oven at 400 degrees for 7-10 minutes (just to heat through toppings). Remove, slice, and serve! Sprinkle portions with chopped fresh herbs, a sprinkle of nooch, and/or a touch of coarse salt/black pepper.

Recipe Notes

Toppings Note: Very moist vegetables will release water when baking and can make your pizza soggy. So, choose vegetables that don't release too much juice, or pre-roast the veg to concentrate the vegetables. It's fine to use some wetter vegetables (ex: tomatoes, mushrooms), just don't overdo them, and combine with other toppings that are dried (ex: sliced onions, chopped bell peppers, olives).