CONNECT WITH US

+

Buffalo Veggie Pizza

January 21, 2014


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. Buffalo Veggie Pizza 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. Buffalo Veggie Pizza 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.

Buffalo Veggie Pizza
Author: 
Serves: 4
 

Ingredients
  • Premade pizza crust or dough
  • 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)
  • garlic powder
  • nutritional yeast or Parmesan cheese
  • 1 tbsp. olive oil (optional)

Instructions
  1. Preheat oven to 450 degrees F.
  2. 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).
  3. 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.
  4. Pour ¼ c buffalo sauce on the crust, and spread like pizza sauce with a spoon.
  5. Sprinkle cheese across the sauce.
  6. Slice the mushrooms and Brussels longitudinally into about 4 slices. Arrange on the top of the pizza.
  7. Bake for 15 minutes, until the crust is cooked through and the cheese is melty.
  8. Drizzle extra hot sauce on top, if desired.

Notes
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).

 

Tagged with:

10 Comments
    Serena Ball Jan 22, 2014

    I just saw another pizza recipe with Brussels sprouts …in the NYTimes. So you know what’s good! I have to try!

    Reply
    Joanne Jan 22, 2014

    We are big buffalo sauce lovers, so I can see this being made very soon! Such great flavors for pizza!

    Reply
    Elise Caira Jan 22, 2014

    I am on such a buffalo kick lately, so naturally I love this!

    Reply
    Bridge B Jan 22, 2014

    Ooo never had brussels on a pizza before but I could only imagine it tasting great

    Reply
    Em @ Love A Latte Jan 21, 2014

    YUM! I had hot “chicken” wing pizza over the weekend, but I’d probably like this even better with all the veggies!

    Reply
    cleaneatingveggiegirl Jan 21, 2014

    This sounds awesome! I have been majorly crushing on all things buffalo lately. I also have half a jar left in my fridge that I need to use up…this sounds perfect!

    Reply
    marcie@flavorthemoments Jan 21, 2014

    I’ve never thought to add brussels sprouts to pizza, and it sounds like a great idea! Very original and delicious sounding pizza!

    Reply
      Kelly Jan 21, 2014

      Marcie — we’re a house of Brussels sprouts lovers, it was only a matter of time!

      Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: