You will have a hard time resisting the urge to dive into this hummus skillet pizza fresh out from the oven. I love freshly made pizza. This skillet pizza is the perfect size for two big eaters. The thick and chewy homemade, gluten-free pizza crust is topped with healthy veggies and hummus. You won’t have any leftovers, just smiles on the faces of everyone who had a slice.
Making gluten-free pizza crust is challenging. After much research and experimentation, I finally achieved the best thick and chewy gluten-free and vegan pizza crust ever. I literally shouted out a “Yes” with a fist pump. I found a tip from Laura @ Petite Allergy Treats. She preheated the pizza pan prior to setting the gluten-free pizza dough on it to create a crispy bottom. So you can imagine that using a hot cast iron skillet to bake the gluten-free pizza crust would be perfect. It makes the best deep-dish type of pizza with thick and chewy crust.
To make the dough, I used my homemade all-purpose gluten-free flour mix along with a pinch of my magical gluten-free baking ingredient, psyllium husk powder. This powder works better than xanthum gum and guar gum when baking gluten-free breads, pancakes, pizza crusts, and muffins. You can even roll and knead your gluten-free dough just like you do with wheat dough. Please follow the instruction closely so your gluten-free pizza crust adventure will be a celebratory fist pumpin experience.
Do you remember the eggplant hummus pizza I created last year? Using hummus as a healthy protein rich topping for vegan pizza became my new favorite. I used to top my vegan pizza with GoVeggie dairy-free cheese. However, it’s no longer available at any stores near me. I’ve not been able to find a good vegan cheese that truly melts and stretches. Have you found one that works for you? If so, I’d like to hear about it.
But no worries! Pizza without cheese can still be a winner on your pizza night. Building on my past success with the eggplant hummus pizza, I topped this hummus skillet pizza with all seasonal veggies and my garden thriving herb, basil. Using fresh zucchini squash, yellow squash, multi-color cherry and grape tomatoes, and basil made this skillet pizza the healthiest gluten-free and vegan pizza I ever had.
Not only is this hummus skillet pizza gluten-free and vegan, it’s also soy and nut free. However, it does contain Tahini (made from sesame seeds) in the hummus. Compared to any store-bought pre-made gluten-free pizza crust, this pizza crust has no preservatives and is a lot cheaper. You won’t regret biting into this almost allergy-free hummus skillet pizza.
- 2 teaspoons canola oil
- 1 cup spicy lentil hummus or regular hummus
- 2 teaspoons nutritional yeast
- 1 small zucchini squash 1/8” thick round slices
- 1 small yellow squash 1/8” thick round slices
- 8 multi-color cherry tomatoes or grape tomatoes sliced
- optional 1/8 teaspoons salt or more to taste
- 1/8 teaspoon black pepper
- 1 sprig fresh sweet basil
- To make gluten-free pizza crust:
- Whisk together all dry ingredients for the pizza crust in a large mixing bowl. Add water and oil. Knead by hand. The dough should not be sticky or runny at this point. Preheat oven to 200 °F and turn off the oven. Cover the mixing bowl with lid or plastic wrap and place it in the warm oven. Let the dough rise for 2 hours.
- Remove the dough from the oven. Preheat the oven to 375 °F. Lightly dust a working surface with some gluten-free flour and transfer the pizza dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form a disc 8 ½”in diameter. Poke the disk with a fork to help release bubbles during cooking.
- Heat a lightly greased cast iron skillet over high heat. When the skillet is hot, carefully place the pizza disc into the skillet and reduce the heat to medium low. Cook for 1 minute. Lightly spray the top of the pizza crust with canola oil. Transfer the skillet into the preheated oven and bake for 15 minutes until the bottom of the crust is slightly brown.
- To make the skillet pizza
- While the pizza crust is baking. Heat 2 teaspoons of canola oil in a sauté pan over medium high heat. Sauté the sliced zucchini and yellow squashes until they are soft. Approximately 5 minutes. Set a side.
- Use a spoon or spatula to evenly spread the hummus on top of the baked pizza crust. Top the pizza with sautéed squash slices and sliced tomatoes. Sprinkle with salt and black pepper. Return the pizza back to the hot oven and bake at 375 °F for 8-10 minutes until the tomatoes are slightly wrinkled.
- Let the pizza cool in the skillet for 1 minute. Garnish with chopped fresh basil leaves. Serve hot.