Up until about five years ago, I was a self-professed Brussels sprout hater. Where this came from, I have no idea. I’m pretty sure my parents never even attempted to give me Brussels sprouts, and I have no recollection of really ever giving them a try. Yet, I was adamant about my dislike. Which just seems downright silly now. My husband finally convinced me to give them a whirl, and let’s just say that I’ve been making up for lost time ever since.
My go-to method for preparing Brussels sprouts is to simply roast them in the oven with a little bit of olive oil and honey, which is what I used as the base for this pizza. The slight sweetness from the honey balances out the Brussels sprouts perfectly, along with a little garlic and red pepper flakes for a hint of heat.
In addition to the roasted Brussels sprouts, you’ll also add some shredded red cabbage for a pop of gorgeous color and some toasted walnuts for some crunch. Classic, mellow mozzarella ties it all together and doesn’t overpower the flavors from the toppings.
When the pizza bakes, the high temperature of the oven gives the Brussels sprouts a bit of char on the outer leafy layer, leaving them a touch crispy, while also sort of caramelizing the sliced surfaces. Finish the pizza off with a sprinkle of lemon zest to brighten it all up, making for one fantastic seasonal fall meal.
PrintRoasted Brussels Sprout and Red Cabbage Pizza

Honey-roasted Brussels sprouts, shredded red cabbage and toasted walnuts make the perfect toppings for this fall-inspired pizza.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
Ingredients
For the roasted Brussels sprouts:
- 1/2 pound Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Pinch of red pepper flakes, or more to taste
For the pizza:
- 1 pound refrigerated pizza dough
- Cornmeal (for dusting)
- 1 tablespoon olive oil
- 1 1/4 cups shredded mozzarella cheese, divided
- 3/4 cup shredded red cabbage
- 1/4 cup chopped toasted walnuts
- Zest of 1 lemon, for garnish
Instructions
Roast the Brussels sprouts:
- Preheat the oven to 400ºF.
- Add the Brussels sprouts to a rimmed baking sheet. Drizzle with the olive oil, honey, garlic, salt and red pepper flakes. Toss to combine. Bake for about 12 to 15 minutes, stirring once halfway through, until tender. Set aside to cool slightly.
Make the pizza:
- Increase the oven temperature to 500ºF. If you have a pizza stone, place it (carefully!) in the oven to heat up.
- Meanwhile, on a well-floured surface, roll out and shape the pizza dough and then transfer it to a piece of parchment that has been lightly dusted with cornmeal. Brush the dough with the olive oil. Top with 1 cup of the mozzarella. Next, add the cabbage, walnuts, roasted Brussels sprouts and finally the remaining 1/4 cup of the mozzarella cheese.
- Transfer to the oven (put the parchment paper with the pizza directly on the hot pizza stone; if you don’t have a pizza stone, set the parchment on a large baking sheet instead). Bake the pizza until the crust is golden brown, 10-13 minutes. Sprinkle with the lemon zest and cut into slices, then serve.
20 Comments
Liz @ Tip Top Shape
October 20, 2014 at 11:59 amI found your blog through a pizza featured in a Buzzfeed sweet potato post and now I find another amazing and fun pizza!!! I am dubbing you the queen of creative-foodie-pizzas! This looks great!
Ashley Jennings
October 21, 2014 at 8:36 amThanks Liz! 🙂
Rebecca @ it's a nourishing thing
October 20, 2014 at 12:43 pmI love this idea!! Such a great change from the tradition mushroom and onion pizza toppings. Can’t wait to give this one a try!
Ashley Jennings
October 21, 2014 at 8:36 amThanks Rebecca! It is a nice change – plus I love all the fun colors!
Sarah @ Making Thyme for Health
October 20, 2014 at 1:43 pmI used to hate them too but I have my mom to blame for that one. Frozen and boiled without any seasoning…blech!! So.freakin’.gross.
But fresh ones are a completely different ball game. I bet they taste amazing on this pizza and I’m sure the texture is delicious too!
Ashley Jennings
October 21, 2014 at 8:37 amhaha yeah … boiled does not exactly sound awesome! Thanks Sarah!!
marcie
October 20, 2014 at 7:45 pmRoasting brussels sprouts is the best way to get non-believers onboard! Actually scratch that — I think it’s pizza now! This looks amazing, and I so need to try this!
Ashley Jennings
October 21, 2014 at 8:38 amRoasting + pizza!! haha you can’t go wrong with that! Thanks so much Marcie!
Kelly
October 21, 2014 at 7:02 amThis is such a creative pizza! I used to hate brussels sprouts too and now I can’t get enough! Roasting the brussels sprouts first is such a great idea – seriously can’t wait to try this! It looks amazing, Ashley!
Ashley Jennings
October 21, 2014 at 8:39 amThanks Kelly! I can’t stop roasting them – it’s just so good! 🙂
Joanne Bruno
October 22, 2014 at 2:27 pmI love how two of my favorite cruciferous veggies are partying on the top of this pizza! Added bonus – pizza is the only way I can get my fiance to eat brussels sprouts. So, WIN. I’m super excited for this!
Ashley Jennings
October 23, 2014 at 8:12 amhaha total win! Pizza makes everything better! 🙂
marla
November 2, 2014 at 11:32 amThis pizza looks wonderful!
Ashley Jennings
November 3, 2014 at 3:53 pmThanks Marla!
Tiffany K
February 13, 2015 at 11:10 pmOne of my friends said she wish pizza was healthy because she’s craving pizza. I sent her this recipe. He was hesistant…. I wasn’t! It was delicious! I added onions to the Brussel Sprouts before I roasted them and it turned out great!
Ashley Jennings
February 15, 2015 at 2:23 pmI love this! So happy to hear you enjoyed it!
AM
August 29, 2015 at 9:19 pmI have made this recipe about 10 times now – so freaking delicious. I omit the nuts and lemon zest for simplicity.
Ashley Jennings
September 1, 2015 at 8:29 amOh I am so happy to hear this!! Thanks for letting us know! 🙂
Adrienne
October 27, 2015 at 7:07 pmThis is so good! I added a balsamic reduction after the pizza was done and it was so yummy- it reminded me of one of my favorite pizzas in Italy! Next time I think I’ll omit the red cabbage and add a boatload of Brussels sprouts and balsamic glaze. Maybe I’ll shred them before roasting to make it even more like that pizza in Italy! Also, this recipe for roasting the sprouts is the best I’ve had!
Ashley Jennings
November 5, 2015 at 7:43 amSo happy to hear you enjoyed it Adrienne! (both the pizza and just the sprouts!) And those changes sound delicious!