Brussels Sprout Pizza
Pizza night takes 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.
Ingredients
- 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)
Instructions
- 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 ⅛” and ¼”.
- 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.