Brussels Sprout Pizza

Prep Time 10 min Cook Time 40 min Total Time 0:50 Serves 6



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Toss the brussels sprouts with oil and salt and roast for 30 minutes until fork tender and set aside.
  3. Combine all ingredients in your food processor and pulse until combined.
  4. Reduce oven temperature to 350°F.
  5. In a large bowl combine tapioca, coconut flour, baking powder, salt, and flax. Add in warm water and mix well. Add in palm shortening and egg and mix well to combine.
  6. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with additional tapioca flour.
  7. Roll the dough into a ball (it'll be somewhat sticky- it's okay).
  8. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper. Using a roller, gently roll out dough until as thin as you'd like your pizza to be. Don't make it too thin, or it'll be completely crunchy.
  9. Par-bake for 7 minutes until slightly golden.
  10. Remove from the oven and brush the olive oil and minced garlic onto the pizza, then brush the pesto onto the pizza, add both cheeses. brussels sprouts, and red pepper flakes, and bake until cheese is oozing and crust is golden brown, about 8 to 10 minutes.
  11. Slice and serve immediately.

Recipe Notes

  • For dairy-free, add additional pesto and omit the cheese.
© 2016 Lexi's Clean Kitchen. All rights reserved.