I know, I know I promised you guys this recipe a longgg time ago, but I lost it after I actually wrote it all out and needed to make it again to remember exactly what I did!
While these pizzas are made on cauliflower crust (I use Caulipower, but any brand will do!), they are FULL of flavor! Between the balsamic, Brussels and two cheeses, you’d never know this crust is actually made of cauliflower!! And its soooo much quicker (and healthier!) than using actual pizza dough!
Balsamic Brussels Sprouts Cauliflower Pizza
WHAT YOU NEED
1 red onion
1/4 cup balsamic vinegar, + 2 TBSP for drizzling
Olive oil, salt and pepper, to taste
12 oz brussels sprouts, shredded*
1 pack of cauliflower pizza crusts, this is enough for two crusts
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
HOW TO MAKE
1. Preheat oven to 425 degrees F°
2. Slice your onions into thin strips.
3. To prepare the red onions, warm 1 TBSP olive oil in a large skillet over medium heat. Add the onions 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.
4. While the onions caramelize, drizzle the sprouts with olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil. Sprinkle with salt and pepper. *if you don’t have shredded Brussels, throw them in a food processor*
5. Take your cauliflower crust out of the freezer. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the shredded Brussels on top, then finish with a sprinkling of Parmesan cheese.
6. Bake 10-15 minutes, keep an eye out, different brands take different amounts of time!
7. Remove from oven and drizzle with remaining balsamic.
**if you have extra sprouts, I usually sauté them in the leftover balsamic left in the pan used to caramelize the onions & save them for later in the week – I love adding them to ceaser salads!**