Brussels Sprouts Sweet Potato Goat Cheese Pizza
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tbs olive oil
- for the toppings
- 1 tbs balsamic vinegar
- 1 tbs minced garlic
- 12 ounces whole wheat pizza dough*
- 1 lb brussels sprouts shredded (about 4 cups)
- 1/2 medium sweet potato thinly sliced (i used my inspiralizer)
- 1/3 up chopped red onion (about 1/2 medium)
- 4 oz goat cheese crumbled
- 2 tbs feta crumbled (optional)
- Carbohydrate 7.75192264922303 g
- Cholesterol 11.1980616245 mg
- Fat 4.83098762664558 g
- Fiber 2.42017112248877 g
- Protein 5.17883923175591 g
- Saturated Fat 3.02132378213713 g
- Serving Size 1 1 Serving (125g)
- Sodium 92.2860368465497 mg
- Sugar 5.33175152673426 g
- Trans Fat 0.288233668822688 g
- Calories 90 calories
Prep your pizza dough and let rest while you prepare the toppings. Preheat oven to 475F.Trim brussels sprouts and shred in food processor (or use large knife). Toss shredded brussels sprouts in pan with minced garlic and olive oil for about 10 minutes, then finish with drizzle of balsamic vinegar. Let rest in pan.Cut thin slices of sweet potato (or use spiralizer) and chop red onion, set aside.Roll pizza dough out in desired shape (I chose a circle because of my pizza stone) and create small crust if you wish. Brush crust with olive oil.Top pizza dough with sweet potato, crumbled goat cheese (I used fresh and crumbled with fingers), then layer brussels sprouts, chopped red onion, and crumbled feta if using.Bake pizza for 12-15 minutes, or until crust is golden and brussels sprouts have crisped. Let pizza rest on stone for 10 minutes before slicing.
