brussels sprouts pizza

Brussels sprouts pizza topped with balsamic caramelized onions (or opt for red sauce, just eyeball the amount) and mozzarella, baked to crispy, golden perfection! Recipe yields one large, 12-inch pizza (or two smaller, 9-inch pizzas).

Brussels Sprouts Pizza with Balsamic Red Onions

olive oil

red onion

red pepper flakes

salt

balsamic vinegar

(1/2 pound) Brussels sprouts

Salt and black pepper

easy whole wheat pizza dough

Parmesan cheese

Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).

Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 1/2 teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they&#8217;re all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.

To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.

Prepare the pizza dough as directed. If you&#8217;re using store-bought dough like me, I&#8217;d roll it out into one pizza. If you&#8217;re using my pizza dough recipe, I&#8217;d make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.

Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.

Transfer one pizza to the oven at a time (if you don&#8217;t have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you&#8217;d like, then slice and serve.

This pizza is so good with Miyoko’s vegan mozzarella!

Made this pizza for dinner this week and can't wait to make it again!  Fabulous!  I have followed your blog for a couple of years now, and SO MANY of your recipes have become family favorites (I'm married with 3 kids).  Just finished eating your morning glory oatmeal, and getting ready to make one of your beet salads.  Thanks for keeping life in the kitchen so fun!  I ALWAYS look forward to your postings!

I just tried this recipe tonight and absolutely loved it, but the wax paper stuck to the pizza dough, making serving extra difficult. However, it tasted amazing and I absolutely loved the recipe!

I prepared this pizza for friends and family last night, and wow!  It easily zoomed to the top of my pizza recipe list.  Only modification was to caramelize the red onion for longer (maybe 30 minutes).  Don't be afraid of the red pepper flakes, they played really nicely with the balsamic and onion sweetness.

Wow, had this for dinner, so delicious &amp; very filling. I love your blog, the photos and the story behind each meal is wonderful.

KATE!!! :) Made this pizza Friday night without the cheese. I added baby portabellas whilst cooking the onions and added that mixture on top of the pizza before adding the brussels. Needless to say, I'm making this pizza again!!!! Super tasty ... really, really good! Thank you SO much! So, you can tell all your vegan followers that this pizza without cheese is fabulous. THANK YOU again for a super recipe! :)

Made this pizza tonight for my wife. I "cheated" and found a package of shaved Brussels sprouts which reduced my prep time. Brussels sprouts are my current fav veggie and we loved this pizza! Found package of Weisenberger's pizza dough at our local store (just add water) and it came out fabulous. Adding this recipe to my list. Thanks.

I came across this looking for a brussel sprouts pizza recipe. I tried a couple before that were not great. But what isn't great with carmelized onions! I made this a 2nd time for an informal dinner with friends. They loved it. I will definitely be making this again (and again) but I think next time I am going to try tossing on a chopped apple or two. 

Signing up for your blog - the other recipes look great, too.

Made this last night for dinner with leftovers for lunch today. Let me tell you - DELICIOUS. Honestly, Kate, your blog is the only one that makes me want to comment to tell you how tasty your food was. You're constantly churning out healthy, reliable, amazing recipes and I get so excited when you post. Definitely one of my favorite food blogs out there - even got my roommate hooked. Keep it up! So pumped for your cook book!

I made this for our Monday Night Vegetarian Potluck and it was a huge hit! Several people asked for the recipe and one lady asked me to make it again...soon!

The one thing I did that was different, I used a recipe for a cauliflower pizza crust instead of your whole wheat one (which I'm sure is amazing).

I really enjoy your blog. It's my favorite food blog on the net.

This pizza is the best thing -- The Best Thing -- that I have eaten all year. It is delicious!  And the layering is what makes it perfect: (1) dough, (2) onion/balsamic, (3) soft cheese {I used vegan mozz}, (4) Brussels Sprouts in leaves, (5) Dry cheese {I used vegan parm}.  Heaven.  {I followed this recipe exactly except used two kinds of vegan cheese.}

I decided to roast some purple potatoes with garlic and onion then throw them on with the onions. DELICIOUS!!

Made this recipe last night. Love roasted Brussels sprouts and glad to see them in pizza form. Like other C+K recipes, it's vegetarian without feeling like it's missing something or requires some weird meat substitute. Highly recommend.

This pizza was YUMMA! Very easy to put together but tasted much more sophisticated than standard homemade pizza. Will definitely make it again and will find every excuse I can to sneak those balsamic onions into everything I eat. Thanks for sharing this deliciousness!

One tip: bake the pizza a little bit first then add the Brussel leaves. They brown more quickly than my pizza dough cooked through and it was thin. So delicious though! Big hit.

Made this tonight, my family loved it and so did I! Delicious and very easy... your recipes rock!

Just made it and Loved it!  But, shame on me, I forgot to put parchment paper on the pizza pan!  Will try again.  Thanks.  I love your recipes.  I have a kidney disease and  must eat low protein and no salt.  Your recipes give me a great break from the mundane.

I am OBSESSED WITH THIS RECIPE!!!!!!! Everyone gives me a face when I say brussel sprout pizza....it is so good. I did cut my onions in half because I prefer to have the sprouts as the stars. Thanks, Kate.

So happy I stumbled across this recipe, I am obsessed! I've made it a few times now exactly as instructed, and it was delicious every time. Thank you for all of your creative and (mostly) healthy recipes - love your blog!

(½ pound) Brussels sprouts

Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1 &frac12; teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they&#8217;re all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.

I make this pizza all the time and love it!

I came across your recipe years ago...it saved dinner! Balsamic caramelized onions have been my go-to base for all my pizzas thanks to you Kate!

One of my favorites!! I could eat this pizza every week.

Thank you for this recipe!  We got snowed in with limited foodstuffs, and we made a delicious pizza with your balsamic red onions and roasted garlic as toppings.  Fantastic!

I made this using a frozen cauliflower crust.  AMAZING!   Everyone loved it.  Thanks for the great idea!

I just made this and it is so delicious, one of my new favorite ways to eat Brussels sprouts :) thank you for posting!!

Can confirm that this is very good without cheese!

This was awesome!! My family has been looking for a different way to use Brussels sprouts and this was a hit!

I made this tonight and it was good but needed a little something to bring out the flavors. I love the shaved Brussels sprouts, but the balsamic onions were too muted. The final pizza needed some brightness, so I made a balsamic glaze and drizzled it on top. I had some racelette cheese and topped the pizza with thin slices of that, and also some chopped, toasted hazelnuts for a nutty note. I enjoyed it just fine and will make again, with these, and perhaps other, additions. I like the idea of adding thinly sliced lemon, as someone suggested. But a good solid base recipe. Thank you for posting it!

What a great combination of flavors. Loved it and made a second one for later.

Thank you for this recipe. I was so fortunate to have a red onion and some brussel sprouts already in my fridge. I used a prepackaged crust from Golden Home that has very little oil. I also sauteed the red onions in water instead of oil and they turned out fine. Loved doing the brussel sprouts two ways for a variety of texture. I sprayed them with a tiny amount of oil. I made two pizzas one with cheese and one without. I actually preferred the one without but my husband just finished up the one with cheese for breakfast. Thanks again - it was delicious.

Made this to a T and it was dry and uninteresting.  Feel like it needs truffle oil or fontina or sausage...  tasted like farty brussels and burnt parm.  thumbs down.

This was SO tasty.  The balsamic was such a nice surprise.  Everyone loved it.  Such a welcome change from tomato sauce.  This is definitely moving into the rotation!

This is an amazing pizza!! I used supermarket dough and I had a package of shaved Brussels sprouts so it was a snap to make. SO TASTY!!

Made this tonight for dinner. Really easy and ohhh so tasty!

I make pizza every Friday (using the King Arthur dough recipe) for my family and today, I had a bag of brussels I wanted to use. This recipe came up and it was amazing! I would never have thought of the balsamic onion base but it works fantastically in place of red sauce. I will 100% make this again (probably NEXT Friday). LOVED IT!

This recipe was delicious! Since I was using a whole foods whole wheat sustainable I lightly sautéed the brussel sprouts. The combination of the balsamic onions was really luscious. I did put a tomato sauce base as my husband likes sauce on his pizza. This did not take away from the flavors. It is a winner!

So delicious! I saw this in your “what to eat in February” email and made it the next day! My new favorite...I even had some red sauce on the pizza and it was perfect!  Thank you!

Made it last night and it turned out really well. Easier than it looks! Those balsamic onions are so good! My kids love your pizza dough recipe so I make a cheese pizza for them and this delicious brussel sprout one for me. Thank you!

I was asking about Pizza size not Pie size :) Anyway I used 11” for the size and the crust was so very yummy.  Over baked the first pizza a bit as my oven only goes to 450 but the second one was perfect.  Thanks again.

Whoa! This pizza is amazing.  My husband and I make our own pizza all the time, but we never thought up this combo.  It is going into the favorites pile. Thank you for always providing such reliable recipes.  At least one recipe from Love real Food makes it onto my meal plan list every week.

This absolutely intrigued me! It was very tasty and unique! i halved the recipe and made it on a 10inch cast iron. Next time i will add BBQ sauce to the base!!!

We tried this last night, it is DELICIOUS!!!!  Sooooo GOOD.

Used pizza dough from WholeFoods, a first for us, it was good.

I can't believe I didn't know about this recipe.  We make pizza every Monday  and I usually go for the same veg toppings.  We had some Brussels sprouts, which I love and I searched the web for Brussels sprouts pizza recipes.  Yours was the top result!  And as soon as I saw it was a C&amp;K recipe, I knew it had to be great.  And it was!  Our dough is different, but it worked perfectly.  I have never made pizza without sauce.  This was perfect in every respect and maybe this is my new go to combo for Monday night.  So incredibly easy to come together!  Thanks for another awesome recipe! ❤️

Absolutely love the balsamic red onions as a base or sauce on the pizza.  Brussels sprouts too.  Great flavor.  Thanks!

So good! We were making pizzas and had Brussels sprouts in fridge but I had no clue how to make them. Of course, I can count on C + K for a great recipe! This added something different to our pizza nights.

This pizza is amazing! I made it vegan with plant-based Parmesan and mozzarella, and it will now be in my regular rotation. My partner is a bit wary if brussel sprouts and he loves it, too!

I can’t believe I’m just rating this recipe! I have made it countless times and it comes out amazing each and every time. Thank you so much! This is something I would’ve never thought to make and now it’s a staple in my home. I use the garlic and herb dough from TJ’s now and it is amazing!

This is me and my partner's FAVORITE Cookie and Kate recipe. I have had it made for me for my birthday as a food present and it's practically a rule that if we see brussel sprouts on the stalk at the store then we're going to make this pizza. I use premade pizza crusts and just bake the toppings at whatever temp the crust package recommends and it turnd out great! I absolutely recommend!

Hi Kate, I'm always looking for a great delicious and creative way to cook and eat Brussels sprouts and here it is!! Thank you! Oh, plus, pizza is a favorite meal in my household.

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