This healthy salad pizza recipe with tangy tomatoes, crispy mushrooms and peppery arugula salad is piled high on a crunchy crust slathered with creamy hummus. Sooo delicious!
This healthy, vegan pizza is a crispy, tangy, sweet, fresh, party in your mouth. Piled high with goodness, a slice of this pizza can be a delicate balancing act (not recommended for a first date!) but I think you'll agree, it's worth the effort. A fast, favourite for our family, I hope you will enjoy it too!
Why You'll Love this Healthy Salad Pizza Recipe
- gluten-free friendly
- creamy, fresh, and crunchy
- easy to make
- vegan / vegetarian
Delicious Vegetarian Pizza Ingredients
This pizza works because of the balance between the juicy, balsamic-y tomatoes and the creamy hummus; the pillowy soft pizza crust with a golden crunch and the crispy pan-fried mushrooms; the fresh, peppery arugula and the flakes of hot peppers. It's a great, light, combination that packs a big flavour punch!
Tomatoes - since tomatoes shine bright in this recipe, choose the reddest, ripest, juiciest tomatoes you can find.
Mushrooms - choose a variety of mushrooms. I've used button or cremini with good success. I like the combination of rough chopping and slicing for both texture, caramelization, and aesthetics.
Crust - grab a pre-made pizza crust from the market or make your own! I make this Jamie Oliver Pizza Dough recipe with good success. Make and bake the pizza crust ready to be piled high with the toppings.
Hummus - hummus adds creaminess to the pizza. Use your favourite store-bought hummus or try one of the following homemade hummus recipes.
Toppings - arugula adds a lovely peppery flavour, crunch, and freshness to the pizza. If you are an avocado lover, slices of avocado are a delicious addition as well. I add a sprinkle of hot pepper flakes, a few basil ribbons, and a light drizzle of the best balsamic vinegar (or balsamic reduction) I can get my hands on to finish this pizza.
Easy to make, healthy, oil-free friendly, gluten-free, and packed with flavour, hummus is the condiment/sauce/dip of choice for vegan and vegetarian recipes.
Make Ahead and Storing Pizza
Because this salad pizza is served at room temperature, you can make all the elements ahead of time and then put the pizza together right before serving. If you want the crust to be hot, pop it into the oven at 375º F for a few minutes right before serving.
Although the tomato-mushroom salad would store well in the fridge for a day or two, once it's on the pizza crust, it needs to be consumed pretty quickly for best texture. However, you can make the pizza crusts ahead of time and refrigerate/freeze either before or after baking with no loss of quality.
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Healthy Tomato-Mushroom Salad Pizza Recipe
- 1 pizza crust*
- 1 cup hummus, spicy
- 20 cherry tomatoes, halved
- 1 handful basil, cut into ribbons
- 1-2 tsp olive oil
- 2-3 tbsp balsamic vinegar
- hot pepper flakes, to taste
- 2 cups mushrooms, button/cremini/oyster
- 2 tsp canola oil (any high smoke point oil)
- pinch garlic powder (optional)
- 1 bunch arugula (rocket)
Pizza Dough * Extra Time Needed if making Crust from scratch
- Bake your crust as per directions/recipe (store-bought pizza dough or flatbread or make this dough from scratch). Try this Jamie Oliver Pizza Dough recipe.
- Use your favourite store-bought hummus (add a squirt or two of your favourite hot sauce to spice things up). OR try this Quick Delicious Hummus recipe which is quick and easy to make.
- Cut the cherry tomatoes in half. Slice the basil into ribbons* Toss the tomatoes and basil with a teaspoon of olive oil and a nice splash of good quality balsamic vinegar. Season with S&P, and hot pepper flakes to taste.*Basil Ribbons: stack the leaves on top of each other and roll into a tight cigar, then slice into thin ribbons along the width.
- Cut the mushrooms into a medium chop (I leave a few sliced). Heat 1-2 tsp canola oil in a large cast iron or oven-proof pan over medium-high heat until shimmering. Spread the mushrooms evenly over the bottom of the pan in a layer or two deep (don't overcrowd the pan). Season with salt and a sprinkle of garlic powder (optional). Leave them to cook and brown without stirring. Once they have started to brown, stir to get all sides crisped. Finish in the oven at 400ºF for a few minutes if necessary for extra crispiness. Toss with the tomato salsa.
Putting It All Together
- Smooth a layer of hummus on the baked pizza crust, pile the tomato-mushroom mixture as high as you dare. Finish with hot pepper flakes, fresh arugula, more basil, and an extra drizzle of balsamic to taste.
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