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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.
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Course Main Course
Cuisine American, Italian, vegan
Servings 3

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.