Try a healthier twist to traditional cheese pizza with this hummus pizza! Topped with roasted rosemary butternut squash, crunchy tart apples and thinly sliced radishes, it’s a delicious vegetarian spin for fall.
This post is sponsored by Pampered Chef. All content and opinions are my own.
Tomorrow’s Friday and I’ve got a pizza recipe just in time!
Hummus pizza to be exact!
Yes, you read that right. Let’s discuss.
Hummus as the base of pizza might sound a bit odd but honestly, it’s delicious.
Think about when you eat hummus with fluffy soft pita bread. Now envision that but on pizza with other fun toppings.
See? Not so weird.
Hummus is an awesome alternative to cheese and tomato sauce if you’re looking for a vegan spin to pizza night.
It’s creamy and luscious (sorta like cheese) and still moist like sauce. Hummus is also a common topping to flatbreads so why not pizza?
It’s also great if you’re like me and just really love hummus and enjoy eating it in a variety of ways.
I excitedly got to try out the pizza peel, pizza stone and rectangular stone when creating this recipe and what a joy they are to cook on!
The collection is packed with some amazing, timeless pieces. I love that they’re unglazed for that rustic and durable feel. I sorta want to get rid of all my bakeware and buy the whole collection now!
Embarrassingly, I’ve never owned a pizza peel. I also threw out the one pizza stone I had received for a wedding shower gift years ago thinking I didn’t use it nearly enough to justify the cabinet space.
That was a mistake.
Both are really so crucial for making good pizza at home and this hummus pizza is testament to that.
On a preheated stone, the pizza crust just comes out so perfect. Crispy edges and a nicely cooked bottom while still doughy and fluffy.
I can’t say my previous attempts with non-preheated baking sheets ever resulted in a crust similar to what I was able to achieve with this pizza stone.
WHAT’S ON THIS FALL HUMMUS PIZZA?
My vision with recreating the cool veggie pizza recipe was two fold:
- Give it a seasonal fall twist since we’re in the middle of September
- Make a few healthier swaps
SEASONAL FALL INGREDIENTS
Fall is in 5 days so I decided to go with apples, butternut squash, radishes and rosemary on top of the hummus base for the pizza.
The butternut squash is seasoned with rosemary, salt and pepper and roasted until tender before topping the pizza.
The apples and radishes provide a nice crunchy contrast to the softer butternut squash, and hummus.
The original recipe uses all raw vegetables to top the pizza but I love having a cooked element on this version. It feels more like a pizza to me this way than a flatbread!
HEALTHIER INGREDIENT SWAPS
The pizza crust in the original recipe uses crescent rolls. I think my feelings on canned/processed doughs go without saying for any longtime readers so, I chose a whole wheat pizza dough.
I still used store bought but the ingredient list on fresh pizza dough is something I can get behind a little bit more than packaged refrigerated rolls.
Feel free to use your own pizza dough recipe if you prefer making it from scratch! I’ve used the pizza dough in this recipe before and love it.
I decided on hummus for the base in place of cream cheese and mayonnaise and not only is it a healthier option, I think it just vibes better with the topping choices too.
HOW TO ROAST THE BUTTERNUT SQUASH
The rectangular stone that’s part of the stoneware collection was the perfect roasting vehicle for the cubed butternut squash.
Usually, I’ll use a baking sheet or baking dish to roast vegetables but using a preheated flat stone really ups the roasting game.
Not only does the squash roast faster, I think the edges get crispier too!
Of course, if you don’t have a stoneware piece like this, you can still use a baking sheet or baking dish.
Two cups of cubed butternut squash (keep the cubes small so they’re easy to bite off a slice of pizza) are tossed with olive oil, salt, pepper and rosemary. I used the Pampered Chef rosemary seasoning but feel free to use dried rosemary or fresh if you have it!
Transfer the seasoned butternut squash to a roasting stone/baking sheet/baking dish and roast for 12-15 minutes until fork tender and starting to brown around the edges.
Once it’s done roasting, remove it from the oven and set aside until you’re ready to assemble the pizza.
Related: this butternut squash hummus reminds me of this pizza so much. It’s a great holiday appetizer!
PREPPING THE APPLES AND RADISHES
The other two toppings for the hummus pizza are prepped raw.
For the apples, I used an apple corer to core the apple and then thinly slice it.
The choice of apple is up to you but I think a nice tart or sweet tart apple like Granny Smith, Honeycrisp or Pink Lady is a great choice for flavor contrast in the pizza.
TIP: if you prep the apples in advance, rub each slice with lemon to keep them from browning/oxidizing.
For the radishes, I just thinly sliced one large radish. If you have a mandolin, use it! If I’m eating radishes raw, they must be thinly sliced. Not a fan of their pungent taste when they’re cut too thick!
Admittedly, I prefer radishes roasted but occasionally I’ll choose to enjoy them raw when they make sense in a recipe, like this!
MAKING THE PIZZA CRUST
Oh what a difference a pizza peel makes!
It was truly enjoyable to make this hummus pizza and I definitely can’t say that about other pizza making experiences without one. Those were more riddled with stress and frustration than enjoyment.
Two things that make shaping pizza dough a lot easier:
- room temperature dough
- a generously corn meal dusted pizza peel
If you’re using store bought dough, make sure to bring it to room temperature before trying to shape it. This gives the gluten a chance to relax and will allow you to stretch it much more easily than if it was cold.
Using cornmeal to dust the pizza peel ensures the dough will slide right off, keeping its shape, onto your preheated pizza stone.
It’s honestly a thing of beauty when that process goes smoothly!
For this pizza, I just shaped the dough into as large a circle I could without stretching any area too thin.
Feel free to form into whatever shape you prefer. If rectangular pizzas are your thing, go for it!
If you’d rather skip the crust shaping altogether, try making stromboli instead.
USING A PREHEATED PIZZA STONE
Like the pizza peel, a preheated stone makes such a difference for the pizza crust.
From the second I transferred the dough from the peel to the stone, I could literally see and feel the bottom start to firm up as it hit the hot stone.
No soggy pizza bottoms here!
Cooking pizza dough on a preheated stone also cooks the pizza quicker. When usually I’ll need 20+ minutes for dough to cook, this was ready in just about 10 or so.
For this hummus pizza recipe, you do cook the crust plain without any toppings so cooking time would likely increase for a topped pizza but just the crust was ready in no time!
MAKING THE HUMMUS PIZZA
Once the crust is done, pull the pizza out of the oven and let it cool for a few minutes.
If there are any bubbles, you can poke a small hole in them to gently let them deflate so you have a smoother surface to spread the hummus. Or keep them, they’re fun!
Using a 10 ounce container of your favorite hummus, spread the hummus evenly over the entire surface of the pizza crust leaving a small border around the edges.
I chose plain hummus for the pizza but a roasted garlic variety would be delicious as well!
Next, top with the roasted butternut squash then arrange the apple and radish slices in between so every piece of pizza will have a bite of each once cut.
Garnish with some minced fresh rosemary and cut into pieces to serve.
Whether you enjoy this as a light vegetarian meal or cut into pieces for an appetizer spread, I think you’ll love this vegan hummus pizza with its fall twist!
Looking for more pizza recipes to try?
Fall Hummus Pizza
- 2 cups cubed butternut squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried rosemary
- salt and pepper
- 1 package store bought pizza dough, or your favorite homemade recipe, room temperature
- 10 ounces hummus
- 1/2 an apple, thinly sliced
- 1 large radish, thinly sliced
- 1 sprig fresh rosemary, minced
- Preheat oven to 400°F.
- Place butternut squash, olive oil, salt, pepper and rosemary in a bowl and toss to combine.
- Spread the seasoned butternut squash out onto a baking sheet or roasting stone.
- Roast the squash for 12-15 minutes until tender and just starting to turn golden brown around edges.
- Remove the squash from the oven and set aside. Place a pizza stone in the oven and increase the temperature to 450°F.
- While the pizza stone preheats, shape the dough into a circle on a cornmeal dusted pizza peel.
- Slide the dough onto the pizza stone in the oven and bake for 10-12 minutes until edges are crispy and middle is baked through.
- Remove the pizza crust from the oven and let cool for 10 minutes.
- Once cooled, spread the hummus onto the crust. Top with the butternut squash, sliced apples and sliced radishes.
- Garnish with the minced rosemary and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.