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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 to 8 servings
Calories: 314 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Roasted Vegetable and White Bean Pesto Hummus Pizza
- 1 pound pizza dough store-bought or homemade
- 3 tablespoons olive oil divided
- 2 cups sliced white button mushrooms
- 2 cups sliced zucchini about 1 medium
- 2 cups broccoli florets about 1 crown
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the White Bean Pesto Hummus:
- 1 14-ounce can cannellini beans, rinsed and drained (or 1 ¾ cup cooked)
- ¼ cup prepared pesto make sure it's dairy-free if you're vegan
- 2 tablespoons lemon juice
- salt to taste
Instructions
Prepare the Roasted Vegetables and Crust:
- 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.
Cup of Yum
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.
Nutrition Information
Serving
1slice
Calories
314kcal
(16%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
1mg
(0%)
Sodium
755mg
(31%)
Potassium
313mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
481IU
(10%)
Vitamin C
37mg
(41%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1slice | |
| Calories | 314kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 755mg | 31% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 37mg | 41% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.