This pizza has been exasperating me for the past week. I knew I wanted to put Brussels sprouts on it, but what else?
After several prototypes, including red onions on top, pesto on bottom and a failure of a creamy spinach sauce, it finally occurred to me to use balsamic, caramelized red onions as the base. That’s the ticket!
I visited Italy in college and the absence of red sauce on pizzas over there totally shocked my young American self.
Like, time out, Rome! You forgot your marinara! Then I conceded that Italians know their pizza and that maybe my quintessential pizza concept was a little off.
Up until then, I thought that pizza consisted of dough plus marinara plus ample amounts of cheese, baked to bubbly perfection. In Italy, though, pizzas are more broadly accepted as baked flatbread with toppings. Maybe marinara, maybe not. Maybe cheese, maybe not. Maybe cooked onions instead, or pesto, or veggies.
It’s all fair game. They bake their pizzas on big rectangular pans and sell them on the street. So good.
This pizza may not be for everyone, but I’m a fan. Boldly flavored, semi-caramelized onions with reduced balsamic vinegar, topped with mozzarella and Brussels sprouts (sliced two ways for maximum crispiness and texture) and a sprinkle of Parmesan for good measure.
I took a short-cut with whole wheat dough from Trader Joe’s, but my easy whole wheat dough would be even better!
Sur la Table Baking Steel
Rosle Pizza Cutter
▸ For more of my favorite cooking tools, shop my healthy kitchen!
More Pizzas to Enjoy
- Arugula-Almond Pesto Pizza
- Broccolini Almond Pizza
- Butternut Ribbon Goat Cheese Pizza
- Greek Pizza
- Kale Pesto Pizza
- Ultimate Veggie Pizza
Brussels Sprouts Pizza with Balsamic Red Onions
- Author:
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 1 large or 2 medium pizzas 1x
- Category: Main
- Method: Baked
- Cuisine: Italian
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).
Ingredients
Balsamic red onions
- 1 to 2 tablespoons olive oil
- 2 medium or 1 extra-large red onion
- Pinch red pepper flakes
- Dash salt
- ¼ cup balsamic vinegar
Brussels sprouts
- 8 ounces (½ pound) Brussels sprouts
- 1 ½ to 2 teaspoons olive oil
- Salt and freshly ground black pepper
Pizza
- 1 batch easy whole wheat pizza dough or store-bought whole wheat dough (I used Trader Joe’s)
- 1 ½ to 2 cups grated low-moisture part-skim mozzarella cheese (6 to 8 ounces), depending on how cheesy you like your pizza
- ¼ cup grated Parmesan cheese
Instructions
- 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 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’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’re using store-bought dough like me, I’d roll it out into one pizza. If you’re using my pizza dough recipe, I’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’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’d like, then slice and serve.
Notes
If you love this recipe: Check out my other pizza recipes!
Make it vegan: Trish says this pizza turned out great even without the cheese!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina @ Warm Vanilla Sugar
This looks delicious. I love the balsamic onions!
Jennifer Whittemore
This was delicious! We decided to spritz lemon on top..added brightness that it needed. Also will try again with bacon. We cook in wood fire oven with homemade crust..delicious!
Brittany
Oh my yum! How creative!
Sarah @ Making Thyme for Health
Um yeah, I have no qualms with forgoing marinara when pizza looks this good. I’m seriously drooling over here!
And congrats to Erin on her baby boy!!
Erin
Thank you, Kathryne! I’m so glad we had a couple opportunities to hang out this past fall (I’m still thinking about the fun we had drinking wine in Lodi too, given that was one of the last times!) And when we were asked in one of our baby classes about one thing we we’re looking forward to doing with baby, I may have mentioned taking him to the Ferry Building :)
This pizza looks just perfect and I’ve been all about using TJ’s whole wheat pizza dough (it really is perfect in a pinch!)
Kate
Me too! Can’t wait to meet your babe. Congrats, Erin!
Abby @ The Frosted Vegan
Why haven’t I put brussels sprouts on a pizza yet?! I love a good red sauce, but I think you could convince me otherwise with this beautiful pizza pie : ) By the way, the light in your photos is gorgeous, so jealous!
Kate
I’m partial to red sauce, too, but these onions were a nice change! Thanks, Abby!
Natalie | Paper & Birch
Love how pretty this pizza looks! And am always looking for a way to use brussel sprouts – my favourite veggie :)
Ashley
Oh goodness, do I love that photo with the sun streak coming over the pizza slice. This combo also sounds phenomenal. Thanks for participating in the shower!! xo
Kate
Thank you, Ashley! And thank you so much for organizing it for all of us!
Lauren
All the yummy noises, this looks delicious! I rarely eat pizza anymore but this could turn me back…..
Susan
Oh, yum! Two of my very favorite things used as pizza toppings. I can’t wait to try this one out. Congratulations to Erin, too! Big fan of her blog.
Kate
Hope you love the pizza, Susan! Erin is so great.
Dani @ DaniCaliforniaCooks
My boyfriend LOVES pizza and brussels…so why not combine?!
Emilie
Oh my this looks sooooo good! I can’t wait to try! It is so fun cooking for friends with new babies. Y’all are so sweet and all those recipes look delicious!!
Liz @ Floating Kitchen
YUM! I love brussels on pizza. Especially when they get those crispy little edges. This looks great and like the perfect way to celebrate Erin and her new arrival!
Mollie
Yum!! My mom and I were just talking this morning about what you could do with brussels sprouts besides roast them. This sounds delicious!
Kate
Put ’em on a pizza, definitely! :)
Eileen
Yay for brussels sprouts! They’re so good just roasted by themselves — I can only imagine how great they’d be on this pizza. Clearly, pretty great. :)
Jillian @ Yoga Pants Kitchen
Yum! I love the Brussels and red onion combo!
Jillian
Aggie
Congrats to Erin!
This is so my kind of pizza! I could seriously eat it every day. We are on the same page with Brussels sprouts today :)
PL
I think I will stick to your recipe for your pal’s virtual baby shower? I think this recipe is the best of the lot (pardon my bias). I love pizza, and this is the first one I have seen using brussels sprouts – genius! Cheers to your friend
Kate
I want to go to a real party with all of those dishes! Bet you’ll love this pizza, PL.
Kameran
My favorite Brussels sprout pizza is with a little mozzarella on bottom, heaps of shredded leaves and thin lemon slices that burn and caramelize as they bake. It is heaven, simple and pure.
Having made it a million times though, I will need to try your new combination! Thank you!
Kate
Oh my, your lemon version sounds amazing. I’ll try that next! Hope you love my balsamic onion version, too!
Cassie
I love brussel sprouts! And pizza! :D
Sherrie
Hey Kate! This pizza looks and sounds awesome!! Italy {so not surprisingly} does pizza right. The best pizza of my life was eaten there and it was gluten-free, I still dream about it. Luckily my mother in law lives there so I always have an excuse {as if I need one} to visit. Also, hello from STL! I just moved to Midwest from the east coast, so from one MO girl to the next, hayyy!
Kate
Heyyyy Sherrie (waving hello from KC). Do you have Spin Pizza in STL? They make a great GF crust. I just read on your blog that you moved to St. Louis and meant to say something about it… I’m 100 percent confident that the tab is still open somewhere. I’m the world’s worst blog commenter these days. :( Come visit sometime, I’d love to meet you!
Sherrie
So we took a road-trip out to KC about a month ago and loved it so much, we’re headed back via train {love train travel, so stoked for this} in early June. Keep you posted :)
Deborah @ The Harvest Kitchen
I love everything about this pizza!!!
Kathryn
I love the sound of this pizza; although I’m a big fan of the red sauce pizza options, there’s definitely a soft spot in my heart for the ‘white’ options too and this one with its dreamy toppings sounds so good.
Trish
Think this could turn out ok without the cheese as I’m vegan, or do you have any suggestions? This looks so up my alley …
Kate
Hey Trish, I actually think it would be great without the cheese. Please let me know if you give it a shot.
Erin
This pizza is so good with Miyoko’s vegan mozzarella!
★★★★★
Sarah B.
This is one delicious and gorgeous looking pizza babe..Seriously!! Obsessed with all the little leaves stuck into it. Xo
Kate
Thank you, Sarah B.! Always means a lot coming from you! xoxo
Ally
Perfectly timing, my husband just text me asking what’s for dinner. Looks like I know what he’ll be making me tonight. Thanks Kate, you always come through!
Xo Ally
www.allysoninwonderland.com
Kate
Perfect! Thanks, Ally! Hope you guys enjoy it.
Gaby
This is such a pretty pizza! Balsamic onions sound unbelievable!!
laurasmess
I was so excited to read this recipe Kate!!! Ah, yay… another amazing vehicle for brussels sprout consumption :) Love the idea of the caramelised balsamic onions. Deliciously sweet but tangy, perfect with the greens and that gorgeous layer of cheese.
I’ve missed so much inspiration on here lately Kate (I still have no computer. Sad face). Now going to rove the rest of your blog (whilst on my work PC!) for dinner inspiration!
P.S Hope you are doing well! x
Kate
Hello sweet Laura, it’s so nice to hear from you! I’m sorry about your computer. :( Glad you appreciate this one!
Amber @ The Bewitched Baker
While I’m not big on balsamic, I know that a lot of people are, and this pizza certainly LOOKS delicious! I hope Erin et al love it!
Ronda
I made this last night, using Trader Joes whole wheat pizza crust. I don’t have a pizza stone so I used a cookie sheet, as suggested. It was incredible!
Kate
Thank you, Ronda! So glad you enjoyed it! I just polished off my last slice for a late lunch. :)
Sophie
My go-to pizza recipe has pesto, brussels sprouts, green onions and cheese. I knew I would love this one, too, and I did. Thanks for my great lunch today.
Kate
Hooray! Thanks, Sophie. So glad you enjoyed the pizza. Your go-to recipe sounds fantastic!
Joanne
I’m pretty sure this post has made me way more excited for my Italy trip in two months…I am SO ready to eat all the pizza if it’s like this!
Laura (Tutti Dolci)
This is pizza perfection, love those balsamic onions!
Martha
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!
★★★★★
Kate
Martha, thank you! Your comment made my day. So glad you all are enjoying my recipes!
Emily Thompson
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!
★★★★★
Kate
Thanks, Emily! I’m sorry you had trouble with your paper. I wouldn’t recommend baking with wax paper for that reason. Parchment paper is different (it’s uncoated) and works great!
Leslie
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.
★★★★★
Kate
Thank you, Leslie! Great idea to cook the onions longer. I got impatient. :)
Bec
Ooph this looks delicious! I am in a brussel sprout loving phase at the moment and also craving pizza!!!
Candice
Wow, had this for dinner, so delicious & very filling. I love your blog, the photos and the story behind each meal is wonderful.
★★★★★
Kate
Thank you, Candice! I’m so glad you found my blog. Have a great day!
Trish
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! :)
★★★★★
Kate
Awesome! Thanks so much for getting back to me, Trish! I will add a note about your results. :)
Jim Snow
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.
★★★★★
Kate
Great idea! Thank you again, Jim.
Frances
Squash has risen in my garden now! How about using that on this recipe? I thouught the yellow neck would be fine. What do ya’ all think? ‘Tis the season so, it’s time to share some squase recipes.
Kate
Oh, I bet yellow neck would be great! Hope your pizzas turn out great!
Andrea
I have been following your food blog and several other food blogs for a few years now. During that time I have tried several recipes, but have never posted any comments. However, I just tried your pizza crust recipe this past weekend and wanted to let you know it was a big hit. I have tried many other whole wheat pizza crust recipes, but they have not been very good or very easy. Yours was excellent and easy! My husband even said, “This is good. It doesn’t taste like cardboard.” That is the ultimate compliment coming from him. Thank you so much for an excellent recipe!
Kate
Thank you for saying hello, Andrea! I appreciate it! So glad you enjoyed this crust. It’s my favorite, too!
Jennifer
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.
★★★★★
Kate
Thank you, Jennifer! Really happy to hear it.
Alyssa
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!
★★★★★
Alyssa
Side note: I SO appreciate that you have alternative ingredients in your notes and that your so quick to respond to comments. I live in a fifth floor walk up in NY so the less walking and carrying groceries I can do, the better!
Kate
Thank you, Alyssa! That means a lot. :D
sarahem
Making this pizza tonight for probably the sixth time. I make it with vegan cheese and it has been a huge hit each time, even with my diehard meat eating friends.
Kate
Thanks, Sarahem! Glad to hear it!
Brook
I’m loving your blog! You just saved me from using marinara sauce on my Brussels sprouts and prosciutto pizza… and to think I was only looking for your easy pizza dough recipe! If it turns out great I’ll be sure to post it to IG…
Kate
Thanks, Brook! Glad you enjoyed the red onion sauce! I’ll go look for your photo on Instagram!
Larry
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.
★★★★★
Kate
Thank you, Larry! Delighted to hear it. :)
Brianna
First recipe I tried from you and it turned out amazing! I added a little balsamic glaze on top, which brought in a pop of flavour! Look forward to trying some more recipes!
Kate
Hooray! Thanks for saying hello, Brianna. So glad you enjoyed the pizza! Happy cooking!
Tom
I made this for a party, it was an absolute smash!!! So, so delicious. Thanks for posting, Kate!
scarlett butler
This is delicious!! Made it last week and making it again now!
TL
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.}
★★★★★
Beth
This pizza sounded right up my alley, but unfortunately it was my first Cookie & Kate failure!
In the past I’ve used TJ’s whole wheat pizza dough, but this type it was so damp the dough was basically mush by the time I tried to get it on to the pizza stone. That plus the weight of the ingredients made the whole thing cave in the middle before I could get it on the stone and I had to toss the whole thing out. Sticking with my own dough from now on!
I think I would suggest forsaking the stone and building this on a cookie sheet or a cast iron skillet. I like your idea of building it on parchment, and would try that next time!
Christina
I decided to roast some purple potatoes with garlic and onion then throw them on with the onions. DELICIOUS!!
★★★★★
Amanda
Girl! So goood. Thanks!
★★★★★
Rachel
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.
★★★★
Kate
Thank you, Rachel! I really appreciate that. :)
Jaime
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!
★
Cat
Best pizza I’ve had in ages! It even beats parmesan, arugula and prosciutto pizza (my prior favorite). The flavors work so well together. Next time I may make two, not a single slice was left. I’ll have to try your pesto, arugula and parmesan pizza as well. Thanks Kate!!!!
Colby
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.
★★★★
Quay
Tastes delicious!!! Awesome recipe! Thank you!!!
Halley
Made this tonight, my family loved it and so did I! Delicious and very easy… your recipes rock!
★★★★★
Kate
Wonderful!!
Jan Savage
My husband and I made this pizza tonight. What can I say-it was just perfect! We followed your pizza dough recipe (easy and crispy delicious) and used a pizza stone. We will definitely make this pizza again !!! We loved the balsamic vinegar red onions and Brussels sprout combo!! *****
Kate, I have been addicted to your website (love Cookie’s photos too) for close to a year and have tried probably 25 dishes and I have LOVED them all. Thank you for giving your readers so many wonderful healthy meals.
Kate
Thank you so much for the kind words, Jan! I’m happy you found my blog.
Cathy
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.
★★★★★
Kate
Oh, I’m so glad these are helpful with your condition, Cathy! Variety keeps things interesting. :)
Sophie Rochefort
This pizza is so délicieuse and original! Loved by all the familly! Thank you again, Kate.
Kate
You’re welcome, Sophie! I love hearing from my francophone readers. I’ll have to slip in “délicieuse” more often– it just makes it sound extra-good!
Andrea
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.
★★★★★
Kate
Thank you for sharing, Andrea! I appreciate the review.
Amber
Love it! The only thing I would have mentioned in the beginning is that the trader Joe’s dough needs to be left out for 30 mins before you put it in the oven. Next time I’ll start with that!
Kate
For this one, it matters the type of dough and the directions provided if store bought. Thanks for sharing, Amber!
Samantha
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!
★★★★★
Josh Rosenbaum
I make this pizza all the time and love it!
★★★★★
Kate
Love to hear that, Josh!
Steph
This was amazing! I ended up having to make more onions and Brussel sprouts for the second pizza, but it was totally worth it!
Kate
Wonderful!
Rania Michelle
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!
★★★★★
Kate
Thank you, Rania!
Kelly
One of my favorites!! I could eat this pizza every week.
★★★★★
Kate
Thanks for sharing, Kelly!
Katy
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!
★★★★★
Kate
You’re welcome!
Laura
I made this using a frozen cauliflower crust. AMAZING! Everyone loved it. Thanks for the great idea!
★★★★★
Kate
You’re welcome, Laura!
Claire
I just made this and it is so delicious, one of my new favorite ways to eat Brussels sprouts :) thank you for posting!!
★★★★★
Kate
You’re welcome, Claire!
Mitch
Can confirm that this is very good without cheese!
★★★★★
Kate
Thanks, Mitch!
Laura
This was awesome!! My family has been looking for a different way to use Brussels sprouts and this was a hit!
★★★★★
Greg
Just a heads up, I found an identical recipe that is even the final product picture of the pizza on the parchment paper here: https://qualitygreens.com/recipes/recipe/50/Brussel_Sprout_Balsamic_Red_Onion_Pizza/
Kate
That’s not good! I will need to take a look.
Renata
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!
★★★
Kate
I’m sorry you weren’t excited about the flavors of this one, Renata! I’m happy you were able to make adjustments to fit your tastes.
MARILYN JAMESON
What a great combination of flavors. Loved it and made a second one for later.
★★★★★
Tammy
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.
★★★★★
Kate
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.
★★
Theresa Press
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!
★★★★★
Candie Machata
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!!
★★★★★
Kate
Thank you! I’m happy you loved it.
Lisa
Made this tonight for dinner. Really easy and ohhh so tasty!
★★★★★
John H
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!
★★★★★
Kate
Wonderful to hear, John! Thank you for your review.
Maria Pasceri
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!
★★★★★
Kate
I’m happy you were able to enjoy this one! Thank you for taking the time to review.
Andrea
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!
★★★★★
Vicki
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!
★★★★★
Peggy
Kate – thanks for the consistently AMAZING vegan recipes. I’ve been searching for a great crust recipe and I think I have found it. Just one question; how big (approximately) should each of the dough halves be rolled out to be?
Kate
You’re welcome, Peggy! I’m not a pie baking expert, but it should be indicated in the recipe you are using. Maybe reference Naturally Sweetened Pecan Pie for some guidance.
Peggy
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.
★★★★★
Susan
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.
★★★★★
Kate
I love that you are enjoying my cookbook! Thank you for sharing your thoughts on this recipe, Susan.
Arya
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!!!
★★★★★
Kate
I’m happy you tried it, Arya! Thank you for your review.
Julie Brady
We tried this last night, it is DELICIOUS!!!! Sooooo GOOD.
Used pizza dough from WholeFoods, a first for us, it was good.
★★★★★
Ana
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&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! ❤️
★★★★★
Lisa K
Absolutely love the balsamic red onions as a base or sauce on the pizza. Brussels sprouts too. Great flavor. Thanks!
★★★★★
Meredith
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.
★★★★★
MAREE ROGERS
Try making your own Fresh Basil Vinaigrette and using it for your base instead of a tomato sauce. I also cook shallots until they caramelize and then add to my pizza, So delicious.
I also use the Basil Vinaigrette with gluten free penne pasta, Wow! this warm dish will have you reaching for seconds.
Cookie and Kate and France, Table, Voyage on YouTube are my go to sources for recipes and the later for ideas on presentation and arm-chair traveling.
Barbara
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!
★★★★★
Kate
I’m glad he loved it too, Barbara!