You saw that right! Brussel sprout pizza crust! Heck, if there’s a recipe out there for cauliflower pizza crust, why not brussel sprouts?
I had just finished making a big batch of brussel “rice”. I am a veggie girl – I like to have green veggies at every meal so when I pulled out my brussels for dinner, I just didn’t feel like the same ol’ ‘half & roast’ (tho I LOVE them like that!), I wanted to serve them in a different way. So “ricing” them came into mind. I made some asparagus rice a few weeks back and it turned out delish so I figured I couldn’t go wrong with brussels! And I was right.
As much as I liked the brussel rice, I did miss that roasting taste you get from some of those crisped up edges. It got my little mind going as to how I could get a crispiness going with the leftover “rice”. I suddenly thought of people using cauliflower for a pizza crust (which I have made and love) so figured I would give it a try with the brussels. I tossed it in a bowl, added a few other ingredients and hoped for the best!
MMM….mmmm….good! When it came out of the oven, I honestly just wanted to keep picking at it without adding any toppings because it was so tasty BUT I did need to see how toppings would hold up on this crust so I had to stop myself.
When it was done, I plated my hubby’s with larger portions so he used a fork to eat it but I cut mine in 1/2 and was able to pick it up and eat with my hands, like you would a traditional pizza – which of course made me happy because that’s one of the best things about pizza…..eating with your hands 
Obviously this crust is free of grain, gluten and sugar…….AND has the added benefits of a vegetable so you’re not only steering clear of the negatives in traditional pizza crusts, you are adding nutrients to a fun meal, that gives you the feeling of a big splurge! Whether you eat it without toppings, with a fork or with your hands, let me know what you think if you give this a try. I’d love to hear from you
- 2 cups packed brussel "rice" (1 lb brussel sprouts should work, depending on size)
- 1/4 cup cashew butter
- 1 egg
- 2 tbsp nutritional yeast
- 2 tbsp Flavor God Pizza Seasoning (alternatively: 2 tbsp italian seasoning)
- 1 tbsp garlic powder
- 1 tsp salt
- Preheat oven to 400 degrees.
- Rice the brussel sprouts by using grater attachment on food processor....or use a cheese grater to finely shred/rice the sprouts.
- In a large bowl, measure out 2 cups packed brussel rice and add whisked egg to combine.
- Mix the cashew butter with nutritional yeast in a small bowl and add to the brussel/egg mixture and combine well.
- Add in the rest of the seasonings.
- On a parchment lined baking pan, press mixture into a rectangular or circular shape ...pressing and forming to make a crust about 1/4 inch thick.
- Bake in preheated 400 degree oven for 30-35 minutes.
- Let cool for 10 minutes .....then top with your favorite toppings and bake an additional 10 minutes.
