For a Healthier Spin on Pizza Night, Add Brussels Sprouts!
Aug 27, 2015There'sno getting around it, my entire family loves pizza. We also love making it ourselves, and experimenting with different and creative ingredients. While trying to clear out the surplus of brussels sprouts in my fridge, I started one of my more successful culinary experiments: brussels sprout and roasted garlic pizza. It was such a hit with my family, that this healthier recipe has actually cut down our frequency of eating take-out pizza.
While the dish takes some time to prepare, it's an easy recipe. You can customize it based on the ingredients you like, or ones that you simply have on-hand.
Brussels Sprout Pizza
- Pizza dough (homemade or store-bought)
- One head of garlic
- Brussels Sprouts
- Shallots (or white onion)
- Mozzarella cheese (optional)
- Your favorite spices and herbs
- The first step in this process is roasting a lot of garlic (my family is full of garlic-lovers, so I roast an entire head). While roasting garlic takes a long time, it is so easy to do, and is so delicious that it is well worth the time. Once the garlic is ready, mash the cloves into a paste for your sauce.
When you're ready to make the pizza, preheat your oven to 500 degrees Fahrenheit. If you have a pizza stone, place it in the oven to allow it to preheat as well.
Cut your brussels sprouts and shallots into slices.
Prepare any of your favorite add-on ingredients, like fresh flat-leaf parsley or lemon zest. If you try lemon zest, don't be afraid to be generous with the amount you add - I use about a handful, and it's not overpowering!
Once your oven (and your pizza stone, if you're using one) is preheated, assemble the pizza. Since the garlic is serving as the "sauce," spread this on first.
Layer on the brussels sprouts, onions, and cheese (I don't use much cheese because I don't think the pizza needs it, but I just add enough to appease my family). Finish by adding seasonings, like salt and pepper, garlic powder, fresh herbs, or lemon zest.
Place the pizza in the oven and bake for about 15 minutes. Instead of following a strict time recommendation, I always keep an eye on the pizza and take it out when it "looks done," which is when the crust looks golden brown, and some of the thinner brussels sprouts look darkened and crisp.
And that's it! I take the pizza off the stone to let it cool, and in a few minutes, it's ready to slice.
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