- 12 ounces whole wheat pizza dough*
- For the toppings
- 1 lb brussels sprouts, shredded (about 4 cups)
- 1 TBS minced garlic
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1/2 medium sweet potato, thinly sliced (I used my Inspiralizer)
- 1/3 cup chopped red onion (about 1/2 medium)
- 4 oz goat cheese, crumbled
- 2 TBS feta, crumbled (optional)
- Prep your pizza dough and let rest while you prepare the toppings. Preheat oven to 475F.
- Trim brussels sprouts and shred in food processor (or use large knife). Toss shredded brussels sprouts in pan with minced garlic and olive oil for about 10 minutes, then finish with drizzle of balsamic vinegar. Let rest in pan.
- Cut thin slices of sweet potato (or use spiralizer) and chop red onion, set aside.
- Roll pizza dough out in desired shape (I chose a circle because of my pizza stone) and create small crust if you wish. Brush crust with olive oil.
- Top pizza dough with sweet potato, crumbled goat cheese (I used fresh and crumbled with fingers), then layer brussels sprouts, chopped red onion, and crumbled feta if using.
- Bake pizza for 12-15 minutes, or until crust is golden and brussels sprouts have crisped. Let pizza rest on stone for 10 minutes before slicing.
*I used Eating Well’s recipe but used all whole wheat white flour (instead of half whole wheat, half all-purpose) and used 1 TBS olive oil (instead of 2 tsp).
*Dough may be prepared in food processor, or a Kitchenaid mixer is also useful.
*Leftovers may be stored in fridge up to 3 days fresh. Or you can wrap slices individually in plastic wrap, and again in foil and store in freezer up to 1 month. Reheat in oven at 350 for 15 minutes or until warm.
- Serving Size: 1 slice
- Calories: 170
- Sugar: 22
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
- Cholesterol: 8mg