Lately, I am super obsessed with Brussels Sprouts. I think it is because when I grow them, they are not ready until between Thanksgiving and Christmas, so the Fall makes me crave them.
In many recipes, like this one, the pre-packaged, shredded Brussels from Trader Joe’s comes in handy. If you don’t have pre-shredded ones, you can just shred them yourself. I love the crispiness from the smaller pieces of Brussels Sprouts.
This is also another recipe that really depends on your taste and how large your pizza crust it. So, adjust everything based on that. For example, I only used about three slices of red onion. You may want to use more or less. If you are making a larger pizza, you may use more than the two cups I used.
Play around and have fun with it!
Vegan Gluten-Free Brussels Sprouts and Ricotta Pizza
by Michelle Maskaly, The Adirondack Chick
Your favorite gluten-free, vegan pizza crust
2 cups shredded Brussels Sprouts
2 tablespoons olive oil
4 small cloves of garlic sliced very thin
red onion sliced very thin
fresh cracked pepper
hot pepper flakes
Preheat the oven according to the pizza crust directions.
In a bowl combine the shredded brussels sprouts, oilve oil, salt, pepper and red pepper. Miss and set aside.
Spread a generous amount of the ricotta across the the pizza crust. Top with the garlic slices and red onion.
Give the brussels sprouts one last mix and then pour it evenly across the pizza.
Bake for about 15-20 minutes, or until the crust is crispy and teh brussels sprouts are browned.