Hummus Tortilla Pizzas

Dreena BurtonBy Dreena Burton  ,   , , , ,

March 27, 2014

Transform an ordinary whole-grain tortilla into the perfect personal-size crispy vegan pizza base. Pair with hummus for some vegan pizza bliss! Rather than give you specific ingredients for one pizza, I outline the method and suggest some topping pairings using hummus.


10" whole-grain tortilla shells (whole-wheat, sprouted or gluten free)

⅓ to ½ cup hummus of choice per shell


Olives, capers, sliced bell peppers, roasted mushrooms, thinly sliced onions, diced tomatoes

Chopped fresh herbs/nutritional yeast/black pepper/coarse salt (for serving)

Hummus and optional toppings

Chipotle-Lime Two Bean Hummus: Toppings: sliced red bell pepper, cubed or sliced avocado (can add before or after baking), thinly sliced red onion or chopped green onions, olives, sliced tomatoes (few). For serving: chopped cilantro or parsley.

Creamy Hummus: Toppings: roasted mushrooms, cherry tomatoes, chopped or sliced green peppers. Serving: Sprinkle of nooch or Cheesy Sprinkle!

Peanut Sesame Hummus: Toppings: blanched snow peas, chopped green onions, chopped red peppers, pineapple chunks. For serving: sprinkle of cilantro or parsley, mung bean sprouts, chopped peanuts.

White Bean Hummus with Fresh Basil and Thyme: Toppings: dry Moroccan olives or kalamata olives, artichoke hearts, sun-dried tomatoes. For serving: julienned fresh basil leaves.

Curry Chickpea Hummus with Raisins: sliced red peppers, baby spinach, cubed baked potatoes or sweet potatoes (or squash!). For serving: drizzle of mango chutney, sprinkle of chopped parsley or cilantro.

Marinated and Roasted Tomato Garlic Hummus: Tofu Feta or Soy-Free Feta (I have recipes for both coming in my next book!), capers or green olives, roasted zucchini or sliced fresh zucchini. For serving: chopped basil or touch of chopped oregano; brazil nut parm.

Roasted Red Pepper Almond Hummus: caramelized onions, cherry tomatoes, sauteed kale, olives. For serving: chopped fresh parsley, sprinkle chopped almonds.

Smoky Cannellini Bean Sweet Potato Dip: roasted sliced fennel, diced green peppers, diced or sliced Tempeh Tickle. For serving: extra chipotle hot sauce, reserve some toasted pine nuts for sprinkling on servings.


1Preheat oven to 400°F.

2Place 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.

3When 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.

4Bake 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).

5Remove, slice, and serve! Sprinkle portions with chopped fresh herbs, a sprinkle of nooch, and/or a touch of coarse salt/black pepper.

Topping Notes: 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).