Pizza night gets a healthy spin with this vegan Brussels Sprout Pizza! In addition to Brussels sprouts, it’s also topped with sun-dried tomatoes, thinly sliced shallots, minced garlic, red pepper flakes, and non-dairy mozzarella cheese. This recipe is easy to make, and it’s a fun way to eat your veggies!
A couple of months ago, I had a hankering for pizza. And for some strange reason, I wanted to put Brussels sprouts on it. I’m still not entirely sure why. I love greens on pizza, and I quite often use arugula, spinach, and broccoli as toppings. But this time I had a bag of sprouts in the fridge, and I wanted to use them.
I had mentioned back in November that I used to hate Brussels sprouts, but they’ve become one of my favorite vegetables. I cook with them at least twice a week. I love to toss them into salads, roast them, pan sear them, and even stir-fry them.
Pizza purists may scoff, and others may think that Brussels sprouts pizza is a little too weird. But when it made it back in November, I posted a photo on Instagram, and it was pretty popular. It got more likes than the mac and cheese I had posted a few days before. So, I guess I’m not the only one who likes weird pizzas?
I had a few requests for the recipe, but I had just thrown things together, so there was no recipe. I’ve made the pizza again a few times since then, and I’ve taken the time to write down what I did so that I could share it.
For this pizza, I’ve “shaved” the sprouts. Of course, I didn’t take out a razor and actually shave them. I actually just threw them into my food processor, using its slicing blade. You can also use a mandoline slicer, but it will take a little longer. (Watch your fingers!) You can also try to cut the sprouts with a sharp knife, but it may take a while.
In addition to the brussels sprouts, I’ve topped this pizza with sun-dried tomatoes, thinly sliced shallots, minced garlic, red pepper flakes, and non-dairy mozzarella cheese. My favorite cheese for pizzas is Miyoko’s Vegan Mozz, but of course, you can use any vegan cheese you like.
I created a pizza crust recipe a few years ago when I wrote my What’s for Dinner? e-book, but to be honest, I never use it. It’s just easier to buy it. I always pick up pizza dough at the store – both Trader Joe’s and Whole Foods have whole wheat crust dough that I like. I also like to use the cauliflower and butternut squash crusts from Trader Joe’s.
Brussels Sprouts Pizza is easy to make, and it only takes about half an hour from start to finish. It comes together in just a few easy steps:
- Shred the sprouts.
- Sauté the vegetables.
- Spread all the toppings out on the dough.
- Bake for 12-15 minutes.
- Slice and eat!
While I have given measurements for ingredients such as Brussels sprouts and vegan cheese, they’re just guidelines. If you want more cheese, go for it! If you’d like to use fewer sprouts, that’s fine.
This Brussels sprout pizza is perfect for pizza night. It comes together quickly, so it’s a great option for busy weeknights. It reheats well, so the leftovers can easily be packed up and taken to work.
Brussels Sprout Pizza
- 12 ounces Brussels sprouts trimmed
- 1 teaspoon neutral-flavored vegetable oil
- 1 small shallot sliced
- 2 cloves garlic minced
- Pinch of sea salt
- ½ teaspoon red pepper flakes more to taste
- 1 12-16-inch prepared pizza crust
- 1 cup tomato sauce
- ¼ cup sun-dried tomatoes coarsely chopped
- ½ cup non-dairy mozzarella shredded or sliced (I like Miyoko's Fresh Vegan Mozz)
Preheat your oven to 450°. Place the prepared pizza crust on a pizza pan.
Use the slicing blade of a food processor or mandoline slicer to slice the brussels sprouts. You want the slices to be somewhere between 1/8” and 1/4”.
Place the oil in a large pan over medium-high heat. Add the shallot and garlic to the pan along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the shallots and garlic begin to brown.
Add the shredded Brussels sprouts to the pan along with the red pepper flakes. Cook, stirring frequently, until the sprouts are bright green and tender, about 10 minutes. Remove the pan from the heat.
To prepare the pizza, spread the tomato sauce on the crust, and then distribute Brussels sprouts, sun-dried tomatoes, and non-dairy mozzarella over it evenly.
Cook for 12-15 minutes, until the crust is golden and the cheese has melted. Remove from oven, slice, and serve hot.
Other pizza recipes you might enjoy include:
- Peaceful Potato, Pesto, and Arugula Pizza
- The Vegan Metro Pizza
- Green and White Pizza
- Kale and Sweet Potato Pizza