A sliced pizza topped with Brussels sprouts and other vegetables on a white surface
Photography, Eva Kolenko

White Pizza With Brussels Sprouts

Thinly sliced Brussels sprouts crisp up beautifully in a 500 degree oven.

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.

A sliced pizza topped with Brussels sprouts and other vegetables on a white surface

Brussels Sprouts White Pizza

Jeanine Donofrio's recipe for a simple and versatile vegan white pizza topped with cashew cream and seasonal vegetables.
Course Main Course
Cuisine American, Italian, vegan
Servings 3


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


  • 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)
  • cups thinly sliced Brussels sprouts
  • ½ cup thinly sliced red onion
  • hot pepper flakes for seasoning
  • cup fresh basil leaves large ones torn


Basic Cashew Cream

  • In a blender, purée all Basic Cashew Cream ingredients until smooth. Makes 1 cup.


  • 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.

A white and green cookbook cover in a tan frame

Recipe excerpted from Love & Lemons: Simple Feel Good Food by Jeanine Donofrio, adapted for ELLE Gourmet. Copyright © 2023 Jeanine Donofrio. Photography © 2023 Eva Kolenko. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
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