Meatless Monday: Yam Brussels Sprouts Pizza

This entry was posted on Nov 26, 2018 by Charlotte Bell.

Yam Brussels Sprouts Pizza

Turkey and stuffing may get most of the Thanksgiving accolades, but for those of us who are meatless, it’s the side dishes that end up being the stars. Think cranberries, yams, green beans and Brussels sprouts. While your holiday dinner is now just a memory, you can still enjoy some of its flavor by making a Yam Brussels Sprouts Pizza.

The idea for this recipe comes from the Fall 2018 edition of Forks Over Knives magazine. When I made this pizza, I mostly followed the recipe for the topping, but chose not to make my own crust. I do enjoy making yeasted dough, but it’s just so easy to buy a premade dough that I can roll out in minutes. For a weeknight dinner, using premade dough makes the process easily doable.

Forks Over Knives promotes oil-free cooking. But I’m rather attached to using oil for roasted veggies. So I substituted olive oil for the nut milk when I roasted the Brussels sprouts and onions.

Yam Brussels Sprouts Pizza

  • 12 ounces Brussels sprouts, trimmed and quartered
  • 3/4 cup sliced red onion
  • 4 to 6 tablespoons unsweetened plant milk, such as almond, soy, cashew or rice*
  • 2 tablespoons coarse cornmeal
  • 1 medium sweet potato, peeled and cut into 1-inch pieces (1-3/4 cups)
  • 1/2 teaspoon chopped fresh rosemary
  • Sea salt and black pepper to taste
  • 1 pizza crust (I used Whole Foods’ whole wheat pizza crust.)
  • 1/3 cup balsamic vinegar

*I used olive oil  instead of the plant milk for roasting the veggies. I used plant milk in the mashed yams.

Put it Together:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Arrange Brussels sprouts and onion on the prepared baking sheet. Brush with 1 tablespoon of the milk, or drizzle a couple tablespoons of olive oil over the veggies and toss to coat. Roast for 10 minutes or until vegetables are nearly tender, brushing lightly with milk (if using) if vegetables start to look dry. (You will not have to do this if you use olive oil.) Remove vegetables and foil or parchment paper. Sprinkle baking sheet with cornmeal.
  2. Meanwhile, in a large saucepan, combine yams and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 12 minutes or until tender. Drain and return to saucepan. Mash potato until smooth. Stir in 2 tablespoons of the milk and the rosemary. Season with salt and pepper.
  3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the prepared baking sheet and brush with 1 teaspoon of the milk. Bake 8 minutes. Spread with the mashed yams; top with roasted Brussels sprouts and onion. Bake 8 to 10 minutes more until the crust is golden and crisp.
  4. For balsamic glaze, in a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, 6 to 8 minutes or until thickened to a syrup consistency. Drizzle pizza with balsamic glaze and, if desired, sprinkle with additional rosemary.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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