Roasted Veggie Hummus Pizza

A creamy No Oil Chickpea Hummus is topped with roasted root veggies like sweet potatoes and beets and paired with crispy roasted broccoli and cauliflower to make this unbelievable plant-based Roasted Veggie Pizza! I made an oil/refined sugar free crust from Forks Over Knives that is so good! Sprinkle with some vegan feta crumbles and drizzle with some White Balsamic Reduction. Perfection!

How To Roast Vegetables

Roasting is a delicious and fairly simple way to enjoy a variety of vegetables. So what is a simple way to do this? Try these steps for perfectly roasted veggies every time!

Chop Your Veggies

How you chop your veggies is important when roasting. The key is to chop them all relatively the same size. In this recipe I am using sweet potatoes, and beets. It is easy enough to cut veggies such as beets, potatoes, sweet potatoes, squash, carrots etc. into same sized pieces. The smaller you cube them, the faster they will roast.

Roast Multiple Veggies In Same Families Together On A Sheet Pan

Try to categorize vegetables into similar “families” based off of their qualities and textures before they are roasted. For example root vegetables, like mentioned above, are very hard when raw. These vegetables will likely cook in the same amount of time in your oven. However, if you were to roast zucchini, with a sweet potato, the zucchini would be overcooked before the sweet potato was even fork tender. There are ways to roast two differing vegetables together if you consider your chop size, but a good rule of thumb is to place “like” vegetables on the same pan to roast. Here are some examples:

Cruciferous Veggies: Cauliflower, Brussel sprouts, 425 for 55 minutes Note: I like to slightly overcook Brussel sprouts until they look a little charred. (My preference)
Root Veggies: Carrots, potatoes, sweet potatoes, beets, turnips, parsnips, radishes 425 for 45 minutes
Soft Flesh Veggies (Fruit): Eggplant, zucchini 400 for 25-30 minutes

You can sneak some veggies onto other sheet pans, but I prefer to roast them separately. These veggies are:

Broccoli: The florets can burn if put with other cruciferous veggies. 400 for 40 minutes
Tomatoes: You could try these with soft flesh veggies depending on if they are largely chopped or sliced. 375 for 30 minutes
Onions and Peppers: I like to roast these separately because they are usually sliced thin rather than cubed, therefore cooking them with cubed veggies can overcook them if you are not careful. I will throw these in with other veggies at times though because sometimes I like them to come out super done and crispy. It’s your preference. Roast at 400 for 30 minutes.

I always stir or flip my vegetables halfway in between cooking. Sometimes even more often than that. This allows for more even cooking on all sides. Some will get slightly more roasted this way and I like that.

Use Oil (Or Don’t)

Place your veggies in a large bowl and drizzle with olive or avocado oil, and roast at the recommendations above or until tender and golden in the middle and darker around the edges. It is important to always check on your veggies while roasting since oven temperatures can vary.

To roast without oil, you can just season as is after washing your veggies and chopping. You can also drizzle a little apple cider vinegar over the veggies before seasoning and they will roast up quite nicely!

Season Your Vegetables

The best tip I have for seasoning roasted vegetables is to do it twice. What I mean by that is, I like to season them before they go in the oven and after. I lightly season before roasting. Then when they are finished and just out of the oven, I season them again. I have noticed that this gives a good flavor because some of the seasoning slides off during cooking when I stir the veggies. When the vegetables are just out of the oven they are steamy and the seasoning seems to adhere well to them.

Assembling Your Roasted Veggie Pizza

After the crust is baked and cooled I assemble my pizza. Simply smooth some of the hummus over the top leaving a slight amount of plain crust on the edge. Top with the roasted veggies. Sprinkle with the cheese and then drizzle the balsamic glaze or honey over the top.

I also like to top with some fresh arugula. It adds some greens and a crisp bite to the pizza. You can of course, leave this off as well.

A Few Tips For Roasted Veggie Pizza

This recipe goes really smooth if you somewhat plan ahead. I always have my No Oil Hummus on hand in my refrigerator, but if you don’t, make this ahead of time. I also like to make the dough for the crust before hand. The dough can be covered and refrigerated up to 4 hours ahead of time. You could even chop all of the veggies beforehand and have them ready in your fridge.

Put the veggies in the oven. Place the beets and sweet potatoes, and cauliflower on one pan, and the broccoli on another. If you are short of space, you could do this all on one pan, just know that your broccoli may get slightly overdone. (Not always bad!)

While the veggies are cooking, roll out the dough and place it on a pizza pan dusted with cornstarch. When the veggies are finished roasting, take them out to cool while the dough goes in to cook. When the dough is done, assemble everything together. I prefer this method more than baking everything together because I don’t like to “cook” my hummus. If your veggies get too cooled while waiting for the crust to cook, pop them back in the oven for a few minutes while you spread the hummus over the crust.