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.
¼ c + Buffalo sauce (not hot sauce, I recommend Frank’s)
4 Brussels sprouts
4 baby bella mushrooms
½ – 1 c cheddar cheese (I used Daiya cheddar style shreds)
nutritional yeast or Parmesan cheese
1 tbsp. olive oil (optional)
Preheat oven to 450 degrees F.
If you’re using dough, roll out the dough to your desired size and place on a heated pizza stone or baking sheet (for premade crust, follow instructions as it may be necessary to put right on the oven rack).
Brush the crust with the oil, all the way to the edges (can use nonstick spray, if preferred). Lightly sprinkle garlic powder across the entire crust. Sprinkle nutritional yeast or Parm around the outer edge.
Pour ¼ c buffalo sauce on the crust, and spread like pizza sauce with a spoon.
Sprinkle cheese across the sauce.
Slice the mushrooms and Brussels longitudinally into about 4 slices. Arrange on the top of the pizza.
Bake for 15 minutes, until the crust is cooked through and the cheese is melty.
Drizzle extra hot sauce on top, if desired.
For a pizza crust recipe, see here. Don’t bake the crust in advance. For a GF pizza, use a GF crust recipe (like this cauliflower crust) or premade crust. Nutritional estimate not included, as it will vary greatly based on the crust and buffalo sauce you use (one linked above is calorie free).