top of page

Brussels Sprouts & Apple Pizza

Not gonna lie. This one needs some tweaking. I'm thinking of using the toppings for a loaded potato instead of a "pizza." And to satisfy that dairy itch, maybe add a dollop of vegan pistachio cream.

brussels sprouts apple pizza

Un-veganed a Cadry's Kitchen Recipe (still vegetarian) | Serves: 2 small pizzas | Time: ~1 hr


3 cups shredded #Brusselssprouts

5 tsp EVO, divided

Salt, to taste

1 medium-sized apple, cored and chopped into small to medium pieces

2 small frozen Mikey's Pizza Crusts

2 cloves garlic, minced

Generous ½ cup thinly sliced shallots

1 tsp agave syrup

2 tbsp #pistachios, roughly chopped

Why Mikey's Pizza Crust? It's certified paleo, grain free, soy free, dairy free, gluten free and non GMO. It's a picky crowd pleaser, except for one guest. There is egg in the dough, so not #vegan, unfortunately. Be less lazy than I am today, and make a vegan sweet potato crust to do it up right.


Preheat oven to 425 degrees.

Line two baking sheets with parchment paper. On one baking sheet, toss shredded Brussels sprouts with 2 teaspoons extra virgin olive oil and a pinch of salt. Spread evenly across the baking sheet, being careful not to overcrowd.

On the second baking sheet, toss chopped apple with 1 teaspoon extra virgin olive oil. Spread evenly across the baking sheet, being careful not to overcrowd.

Bake the Brussels sprouts and apples for 10 minutes, remove from oven, and toss for even browning. Return the Brussels sprouts and #apples to the oven. Bake the sprouts for 5 minutes longer and the apples for 10 minutes longer.

When they have finished roasting, remove them from the oven and set aside. Reduce oven heat to 400 F.

Put the pizza crusts on baking sheets and set aside.

In a medium to large skillet, sauté the garlic with 2 teaspoons of extra virgin olive oil. Saute 2 or 3 minutes, until fragrant and translucent. Spread the garlic and olive oil onto the crusts.

Add the shallots to the warm skillet. Sauté on a medium heat for about 10 minutes, until soft and lightly browned. (If the shallots begin to burn or stick, lower the heat and/or add oil to the pan.) Add agave syrup and a pinch of salt to the shallots and evenly combine. Remove from heat.

Put a layer of roasted Brussels sprouts on the crust, then a layer of roasted apples, and finally spread the shallots evenly across the pizza. (You may have extra sprouts and apples left over.) Top the pizza with a sprinkling of chopped pistachios.

Put the pizza in the oven and bake for 15 minutes.

What I ate and drank today

6 glasses of water

1 cup of coffee

1 bowl of Life cereal with cashew milk

Two bowls of cabbage soup with cashew sour cream

White bean salad on a coconut wrap

Piece of babka


Friday night drinking

Hey Cate, why the switch to cashew milk instead of almond milk on your cereal and in your latest vegan recipes? Glad you asked! Here are some nutritional facts:
Not enough for you to make the change? How about the environmental impact?

According to the Sierra Club, "cashews, unlike almonds, grow in regions that are less water-scarce than California, and they thus exert less stress on the land. "

It took Harris Teeter a while to actually offer unsweetened cashew milk, but I finally have a convenient place to pick it up. I'm a convert until the next big thing comes along.


15 minutes of weight training

steps (~ miles)

4 views0 comments
bottom of page