Brussels Sprouts and Sweet Potato Goat Cheese Pizza

This Brussels Sprouts and Sweet Potato Goat Cheese Pizza is made on a whole wheat crust, flavorful and perfect for those homemade pizza nights!

GUYS. Can we just talk about how much I love this pizza? It pretty much has almost all of my favorite foods on it >>>

brussels sprouts

sweet potatoes

goat cheese

Mmhhmmm. And I did top with red onion and feta for some extra flava.

I’m glad I’m finally bringing you another “meal” recipe. Because let me tell you… when you make nothing but snacks and breads and muffins and cookies all weekend long, your belly kind of gets tired from taste-testing everything. But with an actual meal such as this lovely pizza, you can actually just eat the serving and be done with it. Remind me to make meals more often, please, for both our sake’s 😉

So have you made your own pizza dough before? I promise it is super simple. It does call for yeast, but seriously it couldn’t be easier. Promise.

I then decided I should bust out my Inspiralizer again. Because guess what? Remember when I told you using a spiralizer on sweet potatoes was safer than cutting them with a knife? Well I freaking jinxed myself and ended up cutting my thumb while making my sweet potato chili. I kid you not. I was half-joking about it being safer and then I went ahead and sliced through part of my thumbnail. OOPS.

Anyways, I spiralized the sweet potatoes and broke apart some of the coils and spread them out on the pizza dough. If you have a mandolin slicer, you could also use that to cut really thin slices of the sweet potato.

I then layered the goat cheese, shredded brussels sprouts (lightly pan-fried), red onion, and decided a little sprinkle of feta was also in order.

Put in the oven for 15 minutes and VOILA. Pizza’s here!

A couple more notes…

I started the pizza-making process by first making the dough in my BA food processor. Typically I would use my Kitchenaid mixer with the dough hook attachment, but I was feeling fancy. Actually, I was just wanting to use less appliances and I was planning on using my food processor to shred the brussels sprouts. Which also worked out wonderfully, I might add. I guess I could have shredded the sweet potato in the food processor too, but I was already set on spiralizing 😉

While the dough was resting, I shredded the brussels sprouts, and pan fried them in my cast iron skillet for about 10 minutes. I tossed them with garlic and a bit of olive oil, then drizzled with balsamic vinegar at the end. I let them rest in the pan as I then moved on to the sweet potatoes.

After I was done with the sweet potatoes, that is when I rolled out and prepped the dough, and followed with the other toppings. Making your own pizza can be a little time consuming, but it is totally worth it. And I am obsessed with this combination (which most standard pizza places don’t have…) so I don’t mind the little bit of extra prep. 😉 You could actually prep all of these ingredients the night before and then you just cut your time in half!

If you have any leftovers, I found this post on how to reheat pizza in the air fryer!

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