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–+ servings
Slice of Vegan Greek Pizza on a pizza stone.
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5 from 4 votes

Vegan Greek Pizza

This vegan Greek pizza is made with a thick crust slathered in creamy hummus and zesty tomato sauce, then piled with toppings like Kalamata olives, artichoke hearts, and fresh herbs. It’s a flavor-packed, super-satisfying vegan pizza that even omnivores will love. Nobody will miss the cheese on this one!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: American, Greek, Italian
Servings: 6
Calories: 466kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 12 ounces pizza dough, store-bought or homemade
  • 2 tablespoons olive oil
  • 2 tablespoons cornmeal

For the Sauce:

  • 1 ¼ cups crushed tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon organic granulated sugar
  • ¼ teaspoon salt, plus more to taste
  • Black pepper, to taste

For the Hummus:

  • 1 (15 ounce/425 gram) can chickpeas drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ½ teaspoon ground cumin
  • ½ teaspoons salt, plus more to taste
  • 2 tablespoons water, or more if needed

For Topping:

  • ½ cup Kalamata olives, halved
  • ½ cup canned artichoke hearts, quartered
  • ¼ cup fresh basil leaves, roughly chopped
  • 2 scallions, chopped
US Customary - Metric

Instructions

  • Preheat the oven to 450°.­ Place a pizza stone or lightly oiled baking sheet into the oven to preheat.
  • Roll the dough to a 12 to 14 inch circle. Brush the top with some oil. Carefully sprinkle the baking sheet or pizza stone with cornmeal, then carefully transfer the crust to the baking sheet. Place into the oven and bake until browned and puffy, about 15 to 18 minutes. Leave the oven on when you remove the crust.
  • Make the sauce while the crust bakes. Place tomatoes, garlic, oregano, and sugar into a small saucepan and set over medium heat. Bring to a simmer, lower heat, and allow to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes. Season with salt and pepper to taste.
  • While the crust bakes and the sauce simmers, make the hummus. Place the chickpeas, tahini, olive oil, lemon juice, garlic, and cumin into the bowl of a food processor fitted with an S-blade and blend until smooth. You can thin the mixture with 1 to 2 tablespoons of water in order to smooth it out if you like, but try to keep it relatively thick. Season with salt to taste.
  • When the crust has finished baking, spread the top with hummus in an even layer. Spread the sauce over the hummus, then distribute the olives and artichoke hearts over the pizza.
  • Place the pizza back into the oven for 3 to 5 minutes to warm the toppings. Sprinkle the pizza with basil and scallions. Slice and serve.

Notes

This pizza is best enjoyed right away.

Nutrition

Calories: 466kcal | Carbohydrates: 58g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 1115mg | Potassium: 436mg | Fiber: 9g | Sugar: 10g | Vitamin A: 278IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg