You know when you start thinking about someone you haven’t spoken to in months and then suddenly they call you? That’s how I felt for this month’s Recipe Redux. I had just finished eating this pizza when I finally got around to checking the theme — pizza! It was a sign that I should share this recipe, no matter how simple it may seem. How this seemingly weird pizza combo came to be: Josh loves Brussels sprouts. He regularly asks for this vegan buffalo mac and cheese, in part because it’s packed full of Brussels, but I secretly think that the fact that it’s vegan plays a part. He loves cheese, don’t get me wrong, but he knows that I’ll never say no to a dish that tastes cheesy while actually being vegan. Especially when it’s packed with veggies. After seeing buffalo chicken pizzas on menus for years, I’ve been dreaming about making my own. Okay, BBQ pizza came first, because barbeque sauce = love. Because Josh was crying for those little green spheres, I knew they had to go on my pizza. Don’t like Brussels? Put something else on there, silly :-p Mushrooms and Brussels were perfect for me. We used Daiya to make it vegan, because it gets so deliciously melty. Regular cheddar or even mozzarella would work just as well.
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