Grilled Veggie and Hummus Pita Pizza


This easy pita pizza recipe transitions nicely from summer to school time, by using the grill to make a healthy lunch box main or after-school snack.

Hummus Pita Pizza

Hummus is a naturally dairy-free prepared food, but be on the lookout as a few flavors may contain cheese, and some brands may cheap out and cut some dairy in as a filler. This recipe in particular uses Sabra Classic Hummus, which is a nice plain, but rich and flavorful variety.

If the weather gets too chilly for grilling (I know, perish the thought!), don’t be afraid to take to the stove for these pita pizzas. The vegetables can be roasted or sautéed, and the pitas can be toasted in a pan for just a minute over medium heat.

Special Diet Notes & Options: Pita Pizzas

When made with an all-natural dairy-free hummus, these pita pizzas are vegan, vegetarian, egg-free, tree nut-free, peanut-free, and soy-free by ingredients (choose brands wisely or make homemade for severe allergy needs).

For gluten-free, all is not lost. Believe it or not, gluten-free pitas do exist, both store-bought and homemade. If you can’t locate them and aren’t up for the baking challenge, simple switch to corn tortillas for an equally delicious flat pizza. You can even expand on the Mexican influence by swapping the hummus for dairy-free guacamole.

Grilled Vegetable and Hummus Pita Pizza
Prep time
Cook time
Total time
Serves: 3 pizzas, 24 small slices
  • 1-1/2 cups sliced summer squash (about 2 medium size cut into ¼-inch thick rounds)
  • 4 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 1 red onion, cut in half and sliced into ⅓-inch thick wedges
  • 2 ripe cluster tomatoes, cut in half and sliced into 4-6 half moon wedges.
  • 3 (6-inch) round pitas
  • 1 cup plain hummus (such as Sabra Classic Hummus)
  • Salt and black pepper, to taste
  1. Place the summer squash in a bowl and toss with 2 tablespoons of the olive oil and ¼ teaspoon of the salt until well coated.
  2. Place the red onion in another bowl and toss with 1 tablespoon of the olive oil and ¼ teaspoon of the salt until well coated.
  3. Place the tomatoes in a third bowl and toss with 1 tablespoon of the olive oil and ¼ teaspoon of the salt until well coated.
  4. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
  5. Warm the pitas on the grill, about 3 minutes each side. Remove pita from the heat and slather each with about ⅓ cup hummus.
  6. Top with grilled summer squash, tomatoes and onions. If desired, season with additional salt and/or pepper, to taste. Cut into 8 pieces and enjoy.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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