I am in a pizza phase right now. Well, in fairness, I am not sure if I am ever out of a pizza phase. It’s just so good! And Easy!! I keep frozen dough around all the time, and then throw it in the fridge the night before or early in the morning. The kids ALWAYS want it, and frankly so do I. Plus it is easy to throw in the oven when we plow through the door after after-school activities and everyone “staaarrrrrvvvvinggggg” to the max and will absolutely talk my ear off about it until I put a full plate in front of them

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

My kids love the classics. Pepperoni, veggies and cheese, well, in their case it’s goat cheese (they are so lucky they can eat it!), and they are not typically feeling too adventurous. But even without by beloved missing cheese, I am still obsessed. Only I do constantly look for new ways to eat it, and with mozzarella out of the picture, that leads me to some unexpected places. Like this Greek Salad Pizza slathered in Beet Hummus (AKA, the nectar of the Gods).

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

The Beet Hummus on it’s own is one of my favorite snacks, and in this pizza it takes on a new life as the sauce for the pizza and the base for all of the flavors.

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

And then the toppings of the crunchy fresh Greek Salad is everything!!! It’s obviously a staple in this house (I just pull my portion out before the feta hits it) and one of my husbands most favorite dishes of all time. Over all this pizza is like a glorified giant pita slathered in hummus and greek salad! It also happens to be GF and Vegan and totally freaking gorgeous. I feel like you could eat this as pizza, or slice it up like an appetizer. Delish!!!

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

*If you are not allergic to dairy, then by all means add feta cheese!! A little red onion would also be delicious!

Recipe: Greek Salad Pizza with Beet Hummus

Ingredients

  • 1 recipe Best Gluten Free Pizza Crust
  • olive oil for drizzling.
  • 1 cup Beet Hummus
  • Greek Salad
  • ½ cup chopped seedless cucumber
  • ½ cup halved cherry tomatoes
  • ¼ cup kalamata olives, pitted
  • 1 red fresno chili, thinly sliced (if you don’t want it to be spicy, then sub ¼ cup red bell pepper thinly sliced)
  • 1 tablespoons fresh oregano leaves or ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • kosher salt

Instructions

  1. Prepare the Gluten Free Pizza Crust through the stage where it is baked to a golden brown. Drizzle the crust with olive oil and set aside.
  2. In a medium mixing bowl gently toss together all of the vegetables for the Greek Salad and add the olive oil and red wine vinegar. Season to taste with kosher salt (you may not need any because of the olives). Set aside.
  3. Spread the beet hummus over the base of the crust and then pile the greek salad over the top of the hummus.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

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Categorized: Pizza, Recipe Index, Salad, Vegan
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I am in a pizza phase right now. Well, in fairness, I am not sure if I am ever out of a pizza phase. It’s just so good! And Easy!! I keep frozen dough around all the time, and then throw it in the fridge the night before or early in the morning. The kids ALWAYS want it, and frankly so do I. Plus it is easy to throw in the oven when we plow through the door after after-school activities and everyone “staaarrrrrvvvvinggggg” to the max and will absolutely talk my ear off about it until I put a full plate in front of them

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

My kids love the classics. Pepperoni, veggies and cheese, well, in their case it’s goat cheese (they are so lucky they can eat it!), and they are not typically feeling too adventurous. But even without by beloved missing cheese, I am still obsessed. Only I do constantly look for new ways to eat it, and with mozzarella out of the picture, that leads me to some unexpected places. Like this Greek Salad Pizza slathered in Beet Hummus (AKA, the nectar of the Gods).

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

The Beet Hummus on it’s own is one of my favorite snacks, and in this pizza it takes on a new life as the sauce for the pizza and the base for all of the flavors.

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

And then the toppings of the crunchy fresh Greek Salad is everything!!! It’s obviously a staple in this house (I just pull my portion out before the feta hits it) and one of my husbands most favorite dishes of all time. Over all this pizza is like a glorified giant pita slathered in hummus and greek salad! It also happens to be GF and Vegan and totally freaking gorgeous. I feel like you could eat this as pizza, or slice it up like an appetizer. Delish!!!

Greek Salad Pizza with Beet Hummus- Gluten free and Vegan

*If you are not allergic to dairy, then by all means add feta cheese!! A little red onion would also be delicious!

Recipe: Greek Salad Pizza with Beet Hummus

Ingredients

  • 1 recipe Best Gluten Free Pizza Crust
  • olive oil for drizzling.
  • 1 cup Beet Hummus
  • Greek Salad
  • ½ cup chopped seedless cucumber
  • ½ cup halved cherry tomatoes
  • ¼ cup kalamata olives, pitted
  • 1 red fresno chili, thinly sliced (if you don’t want it to be spicy, then sub ¼ cup red bell pepper thinly sliced)
  • 1 tablespoons fresh oregano leaves or ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • kosher salt

Instructions

  1. Prepare the Gluten Free Pizza Crust through the stage where it is baked to a golden brown. Drizzle the crust with olive oil and set aside.
  2. In a medium mixing bowl gently toss together all of the vegetables for the Greek Salad and add the olive oil and red wine vinegar. Season to taste with kosher salt (you may not need any because of the olives). Set aside.
  3. Spread the beet hummus over the base of the crust and then pile the greek salad over the top of the hummus.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)