When recipe developer Jeanine Donofrio of food blog Love & Lemons first made this vibrant dish for her family, she served it alongside a classic cheese pizza, thinking they would shy away from the vegan pie – but they couldn’t get enough. “It’s just so simple to put together, and it’s so fresh. I make a version of this recipe for my family on repeat,” Donofrio says. Try replacing the sprouts with whatever vegetables are in season – corn and tomatoes in the summer, for example, or Donofrio’s favourite fall toppings: roasted butternut squash and a harissa drizzle. “It’s so simple, but it’s so impressive,” she promises.
Brussels Sprouts White Pizza
Jeanine Donofrio's recipe for a simple and versatile vegan white pizza topped with cashew cream and seasonal vegetables.
Ingredients
Basic Cashew Cream
- 1 cup raw cashews
- ½ cup water
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic
- ½ tsp sea salt
Pizza
- 450 g pizza dough store-bought or homemade (at room temperature)
- extra-virgin olive oil for brushing
- 1 cup Basic Cashew Cream divided (see note)
- 1½ cups thinly sliced Brussels sprouts
- ½ cup thinly sliced red onion
- hot pepper flakes for seasoning
- ⅓ cup fresh basil leaves large ones torn
Instructions
Basic Cashew Cream
- In a blender, purée all Basic Cashew Cream ingredients until smooth. Makes 1 cup.
Pizza
- Preheat oven to 500°F.
- Stretch dough on 14-inch pizza pan and brush edges with olive oil. Thinly spread a heaping 1⁄3 cup of the cashew cream on dough, leaving a border. Top with Brussels sprouts, red onion and hot pepper flakes.
- Cook in centre of oven until crust is evenly browned on the bottom, about 11 to 15 minutes.
- Scrape remaining cashew cream into small bowl and stir in water, 1 tbsp at a time, until it’s a drizzleable consistency. Spoon over pizza and top with basil.
