Dinner Plate #12

 

Here's another thing it was too dark to show you the first time. I went looking for things to do with my giant bag of brussels sprouts when my November pantry challenge was underway, and ran across a pizza recipe I could not get out of my head: Caramelized onion brussels sprouts pistachio pizza. (It's an omnivore recipe, but if you want to see it, it's here.) I knew I had to veganize it, obviously, to have it, but that wasn't that difficult. 

I swapped in some vegan honey in the dough recipe (which was an amazing pizza dough, really the best I think I've ever made). I brushed that with olive oil and topped it with caramelized onions. On top of that, I added shredded brussels sprouts I'd given a quick sauté with salt, pepper, and a bit of garlic. For the cheese, I used a mixture of non-dairy cheddar and non-dairy parmesan. I had raw pistachios on hand, so I chopped those finely and put them on top.

To serve this after baking, I topped it with flaky sea salt. It was amazing. I will say one thing, though: Pistachios alone don't give me as much lysine as I usually go for in a meal. (This is me and my own stuff; talk to your doctor about your dietary needs.) It's not a problem, but one has to account for it at other points in the day. Having a soy milk-based latte for dessert covers my bases after a meal like this, but you might want to add some tempeh bacon or something. Or not. I may be one of few people brave enough to make a pizza like this.

But I reiterate: it was amazing.