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Brussels Sprouted Pizza

This Pizza makes me happy inside and I can't help but feel fancy when eating it. The pizza is even great the next day but who am I kidding, I doubt you will have any leftovers.


Pizza dough

Roughly 15 Brussel sprouts

1.5 tablespoons of vegan friendly bacon bits

1 cup raw cashews soaked overnight, then drained

2-4 tablespoons of almond milk

1 rounded tablespoon of nutritional yeast

1 teaspoon of white vinegar

Garlic salt

3/4 cup of Follow Your Heart mozzarella shreds (1/2 bag)

Olive oil

Balsamic Glaze


Bring 1 cup of water to a boil

Add in your brussels sprouts

Allow water to boil again

Turn down heat

Cover and simmer for 5-7 minutes

Drain brussels sprouts well

Roughly chop the sprouts and mix with your bacon bits

Toss with a dash of garlic salt

Preheat oven to pizza dough directions

In a food processor add your drained cashews and almond milk

Start with 2 tablespoons of almond milk and add more ass needed

Blend until mixed well

Add in your Nutritional yeast, vinegar and a dash of garlic salt

Blend well

Should be a creamy consistency

If too thick add in more milk, 1 tablespoon at a time

Roll out your dough

Evenly add your cashew cream like you would pizza sauce

Top with your brussels sprouts mixture

Sprinkle with mozzarella shreds

Brush the crust with a little olive oil

Bake in preheated oven for 20 minutes ( or time of dough directions)

Place under broiler for 2 minutes

Remove and drizzle with balsamic glaze

Serve and enjoy!


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