A delightful twist on traditional pizza, this hummus and veggie pita pizza features a crispy pita base layered with creamy hummus and topped with a colorful array of fresh or sautéed vegetables. It’s an easy, wholesome meal option that’s quick to prepare and full of flavor.

Why You’ll Love This Recipe

Quick and easy to make in under 15 minutes
Nutrient-rich with fiber, protein, and essential vitamins
Fully customizable with your favorite vegetables or toppings
Can be enjoyed warm or chilled
Perfect for lunches, dinners, or light snacks

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole wheat pita breads (large or mini)
Hummus (classic or flavored)
Olive oil
Vegetables such as zucchini, bell pepper, mushrooms, spinach, cherry tomatoes, and olives
Optional cheese such as mozzarella, feta, or goat cheese
Salt and pepper
Optional fresh herbs such as basil or parsley

directions

Prepare the vegetables:
Heat a little olive oil in a pan over medium heat. Add your chosen vegetables such as diced zucchini, bell peppers, and mushrooms. Cook for 5–7 minutes until tender.
Toast the pitas:
Preheat your oven to 350°F (or use a broiler). Lightly brush pita breads with olive oil if desired and toast them for about 5–7 minutes until slightly crispy.
Assemble the pizzas:
Spread a generous amount of hummus over each toasted pita. Arrange the cooked vegetables evenly on top.
Add cheese (optional):
Sprinkle cheese over the veggies if using.
Bake or broil:
Return the assembled pitas to the oven and bake for 8–10 minutes, or broil for 1–2 minutes until the cheese is melted and bubbly.
Garnish and serve:
Top with fresh herbs before serving. Slice and enjoy warm, or allow to cool and serve chilled.

Servings and timing

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 4 large pita pizzas or 7–8 mini pitas

Variations

Use roasted red pepper or garlic hummus for extra flavor
Top with nutritional yeast for a vegan cheesy flavor
Add protein with grilled chicken, chickpeas, or tofu
Use fresh toppings like arugula, cucumbers, or raw bell pepper after baking
Grill the pita bread and vegetables for a smoky flavor

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven at 350°F for 5–7 minutes or briefly under the broiler
Can also be enjoyed cold as a refreshing lunch or snack

FAQs

What kind of pita works best?

Whole wheat, white, or mini pitas all work well. Choose based on your portion preference.

Can I use raw vegetables instead of cooked?

Yes, you can use raw vegetables like cherry tomatoes, spinach, or sliced cucumber if you prefer a fresher, crunchier texture.

Is hummus a good alternative to pizza sauce?

Absolutely. Hummus adds creaminess, protein, and a rich, savory flavor without the acidity of tomato sauce.

Can this recipe be made vegan?

Yes, simply omit the cheese or use a plant-based cheese alternative.

How many calories are in a serving?

Depending on toppings, a single hummus and veggie pita pizza typically ranges from 350 to 420 calories.

Can I prepare these ahead of time?

Yes, prepare the vegetables and store them separately. Assemble the pizzas just before serving or reheating.

How should I reheat leftovers?

Reheat in the oven at 350°F for a few minutes or enjoy them cold.

Can I freeze these pita pizzas?

Freezing is not recommended as it may affect the texture of the pita and hummus.

What other toppings can I try?

Try adding caramelized onions, roasted red peppers, sun-dried tomatoes, or artichokes for more flavor.

Can I grill the pizzas?

Yes, you can grill both the pita and vegetables for a smoky, charred flavor before assembling.

Conclusion

Hummus and veggie pita pizzas offer a quick, nutritious, and endlessly adaptable meal idea that works for any time of day. With minimal prep and maximum flavor, these pizzas can be customized to suit any diet or taste. Whether you enjoy them hot from the oven or chilled from the fridge, they’re sure to become a regular in your meal rotation.