Gluten Free Brussels Sprouts & Bacon Pizza

Gluten Free Brussels Sprouts & Bacon Pizza

I wanted to make this pizza the second I saw it. I finally got around to it this past week. My brussels sprout obsession has been well documented. Put brussels sprouts and pizza together and I was easily sold. If you are a brussels sprout skeptic, I swear this recipe could make you a convert! If you have already seen the light and love b. sprouts as much as I do, I know this will quickly become a new favorite. I’m currently debating with myself if making it again already is too soon? I don’t think it is.

Gluten Free Brussels Sprouts & Bacon Pizza

I will definitely make this again. I thought that the garlic and onion in the dough made the crust extra tasty and really added to the overall flavor of the pizza. You could easily just mix garlic and onion powder into any pizza dough recipe. I also liked how the brussels sprouts and onions got coated with a bit of a caramelized balsamic glaze. Definitely make sure you toss them in balsamic and olive oil! It makes all the difference. I would also probably leave the bacon off. Bacon just does nothing for me. I don’t understand the obsession at all. Plus, the addition of blue cheese definitely gave the pizza a flavorful, slightly salty bite that could easily replace the need for bacon on it at all.

Gluten Free Brussels Sprouts & Bacon Pizza (adapted from Shutterbean)

  • homemade or store-bought pizza dough (I used Chebe’s Garlic-Onion Breadstick Mix)
  • 3 pieces bacon, chopped
  • 4 cloves garlic, thinly sliced
  • 1 cup mozzarella, shredded
  • 1 cup of shredded Brussels sprouts
  • 1/2 red onion, thinly sliced.
  • 2 tablespoon olive oil, divided, plus more for baking sheet
  • 2 tablespoon balsamic vinegar, divided
  • red pepper flakes
  • salt & pepper
  • 1/4 cup crumbled blue cheese
  1. Preheat oven to 425F.
  2. Prepare a rimmed baking sheet with a cooling rack placed inside, cook bacon in oven for 15-18 minutes. Remove from oven, set aside on a paper towel to drain.
  3. Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Place  the dough on the pan and stretch and press it out to the edges. If it springs back wait a few minutes and then proceed. The dough is very thin. If it tears, piece it back together.
  4. In a small bowl, add 1 tablespoon of olive oil and 1 tablespoon of the balsamic vinegar. Mix together with salt and pepper and brush on pizza dough. In the same bowl add the remaining tablespoons of olive oil and balsamic and toss brussels sprouts and onions in it to coat.
  5. Evenly top the pizza dough with mozzarella, bacon, garlic, red onion, and Brussels sprouts. Add a heavy pinch of red pepper flakes, if desired. Put the pizza in the oven to bake for 15-20 minutes. To serve, top with crumbled blue cheese and serve!

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