Hummus Flatbread Pizza
Hummus flatbread pizza swaps the usual tomato sauce and mozzarella for a creamy layer of hummus, sweet roasted red peppers, and a scatter of blue cheese, all baked on a thin homemade flatbread until the edges turn crisp and golden. It comes together in well under an hour, most of which is hands-off resting time, and it makes a light dinner, a shareable appetizer, or a fun Middle Eastern twist on pizza night.
The base is a simple oil-and-water flatbread, so there is no yeast to proof and no long rise to wait on. You mix the dough, let it relax for a few minutes, roll it thin, spread on the toppings, and bake it on a preheated pan. A last-minute drizzle of chili-infused olive oil ties the whole thing together with a gentle heat.
Why You’ll Love This Hummus Flatbread
Using hummus as the base instead of tomato sauce gives you a rich, savory foundation that already carries plenty of flavor, so the topping list stays short. The roasted peppers add sweetness, and the blue cheese brings a sharp, salty bite. I really like blue cheese and I thought it fits perfectly in this combination, playing off the mellow chickpeas and the smoky peppers.
- No yeast and no long rise, so it is quicker than classic pizza dough.
- Easy to make vegan by leaving off the blue cheese.
- A smart way to use up a jar of hummus and canned roasted peppers.
- Ready from bowl to table in around 30 to 40 minutes.
The Ingredients You’ll Need
Everything here is short and forgiving. For the flatbread base you need flour, water, a little olive oil, and salt. For the topping you need hummus, canned roasted red peppers, blue cheese, and chili-infused olive oil to finish.
- Flour, water, olive oil, and salt make the quick flatbread. The olive oil keeps the base tender and helps it crisp at the edges.
- Hummus is the star, so it is worth using a good one. I recommend you use my recipe for the best hummus, which is quick and easy to do. If you want something with a little kick, try the slightly spicy Beiruti hummus, or a roasted red bell pepper hummus to echo the peppers on top.
- Canned roasted red peppers, sliced, give you sweetness and a soft, jammy texture without any extra roasting work.
- Blue cheese, crumbled, adds the salty, tangy contrast. It is optional, so skip it for a fully plant-based version.
- Chili-infused olive oil goes on right at the end for warmth and shine.
I also have many hummus recipes on the blog that you can explore if you want to build your own flavor combination for the base.
How To Make Hummus Flatbread Pizza
Start by heating the oven to 240°C (460°F) and slide the pizza pan in so it heats up too. A hot pan is what gives you a crisp bottom. While the oven heats, mix the flour and salt in a bowl, then pour in the water and olive oil and stir until a dough forms.
Shape the dough into a ball, cover it with a towel, and let it rest at room temperature for 15 to 20 minutes. This short rest relaxes the gluten so the dough rolls out easily. Roll it out on a lightly floured surface until you have a thin, smooth base.
Transfer the base onto a sheet of baking paper, spread it with hummus, and arrange the sliced peppers and pieces of blue cheese on top. Slide it, paper and all, onto the hot pizza pan and bake for about 8 minutes, or until the edges are well browned. Take it out, drizzle with the spicy olive oil, and serve it hot.
Tips For A Crisp, Well-Baked Base
- Preheat the pan. Letting the pizza pan get hot in the oven before the dough touches it is the single biggest thing that keeps the bottom from turning soggy under the hummus.
- Roll it thin. A thin, even base bakes through in the 8 minutes it takes for the edges to brown. A thick base can stay raw in the middle.
- Spread the hummus in a thin layer. A modest layer bakes nicely and stays creamy. Too thick and it can weigh the base down.
- Watch the edges. Ovens vary, so use the browned edges as your cue rather than the clock alone.
- Add the chili oil after baking. Drizzling it on fresh out of the oven keeps its aroma and heat bright.
Make It Vegan And Other Swaps
To make this fully plant-based, simply leave off the blue cheese. The hummus and roasted peppers carry the pizza on their own, and a dairy-free cheese crumble works well if you still want that salty note. If you are short on time, you can skip the homemade base and use a ready flatbread, a pita, or a vegan naan as your foundation.
The toppings are easy to change up too. Swap the roasted peppers for sun-dried tomatoes, add a handful of olives or arugula after baking, or finish with fresh herbs. If you love the hummus-on-flatbread idea, the veggie pita pizza is another quick take on the same concept.
What To Serve With It
This flatbread is filling enough to stand alone, but it also plays nicely as part of a bigger spread. Serve it cut into strips alongside a crisp green salad, or pair it with a bowl of soup for an easy weeknight meal. It also fits right into a mezze-style table with more dips and small plates. For more ideas in this style, browse the collection of vegan pizza recipes on the blog.
I hope you like this delicious recipe with unique flavors. If you make it, please rate the recipe below and leave a comment telling me which hummus you used and whether you kept the blue cheese or went for the vegan version.
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Hummus Flatbread Pizza
Ingredients
For the base:
- 175 g 1 ⅓ cup flour
- 140 ml 5 fl oz water
- 1 tablespoon of olive oil
- ½ teaspoon of salt
For the topping:
- ⅓ cup hummus
- 4 canned roasted peppers sliced
- 100 g 3.5 oz crumbled blue cheese – optional, skip for vegan version
- olive oil infused with chili
Instructions
- Heat the oven to 240 C (460 ºF).
- Put the pizza pan in the oven, let it heat up as well.
- Prepare the base. Mix flour and salt in a bowl. Then pour the water with the olive oil. Mix until the dough forms.
- Shape the dough into a ball, cover with a towel and leave it at room temperature for 15-20 minutes.
- Then, spread the dough on a surface sprinkled with a little flour. Until you get a thin and smooth top.
- Transfer the base to a sheet of baking paper, spread it with hummus, put the peppers and pieces of blue cheese on top. Then transfer it to the hot pizza pan, put it back in the oven and leave it to bake for 8 minutes, or until it is well browned at the edges.
- Remove it from the oven, sprinkle it with spicy olive oil and serve it hot.
Frequently Asked Questions
As written it is vegetarian, because the recipe tops the flatbread with crumbled blue cheese. To make it fully vegan, simply leave the blue cheese off or replace it with a dairy-free cheese crumble. The hummus, roasted peppers, and flatbread base are all plant-based.
Yes. If you are short on time, spread the hummus and toppings on a ready flatbread, a pita, or a naan and bake it just until warmed through and the edges crisp. The homemade oil-and-water base is quick, but a store-bought one works when you want to skip the rolling step.
Spread the hummus on the raw base before baking, then add the peppers and blue cheese and bake for about 8 minutes. Baking sets the hummus into a warm, savory layer. Keep it a thin, even coat so the base still crisps underneath.
This recipe uses canned roasted red peppers, sliced, which are sweet and soft with no extra roasting needed. Jarred roasted peppers work the same way. If you prefer, you can roast fresh red peppers yourself and slice them before topping the pizza.
Preheat the pizza pan in the hot oven before the dough touches it, and roll the base thin so it bakes through quickly. Keep the hummus layer thin as well, since too much topping can weigh the base down. Use the well-browned edges as your sign that it is done.
It is filling on its own but pairs well with a crisp green salad or a bowl of soup for a light meal. Cut into strips, it also works as part of a mezze-style spread with more dips and small plates. A drizzle of the chili-infused olive oil right before serving brings everything together.
