Here’s a super savory pizza recipe I’ve adapted from The Bon Appétit Test Kitchen. It bursts with fall flavors, is vegan and gluten-free, and best of all is easy to prepare! Enjoy!
Ingredients:
-2 tablespoons olive oil plus more for brushing and drizzling
-1 large yellow onion, thinly sliced
-Sea salt, freshly ground pepper
-1/2 pound Brussels sprouts, trimmed, leaves removed (about 4 cups)
-2 garlic cloves, finely chopped
-1/2 teaspoon smoked paprika
-1 12’ gluten-free pizza crust (I used Venice Bakery’s)
-1/2 cup crumbled vegan cheese
-Garnish with walnuts (optional)
Directions:
Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion. Season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add Brussels sprouts, garlic, and smoked paprika and cook until brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.
Place your pizza crust on baking sheet. Lightly brush dough with oil; season with salt and pepper. Top with ¼ cup cheese, then Brussels sprouts mixture and remaining 1/4 cup cheese. Garnish with walnuts.
Bake pizza until crust lightly browned and cheese is melted, 8–10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.
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