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Slicing pizza with a pizza cutter
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5 from 11 votes

Gluten-Free Vegan Pizza with Shredded Brussels Sprouts and Shiitake Mushrooms

Course: main course
Cuisine: Italian
Keyword: corn-free, gluten-free, plant based, soy-free, vegan, wheat-free, yeast-free
Servings: 8 slices
Calories: 211kcal

Equipment

  • 14" cast iron pizza pan or pizza stone
  • large skillet
  • pizza cutter or knife

Ingredients

  • 3/4 pound Brussels sprouts
  • 4 large shiitake mushrooms
  • 1 Tablespoon avocado oil, refined without chemicals, such as Chosen Foods brand
  • 1 gluten-free pizza crust
  • 1-1/2 cups pizza sauce, or marinara sauce that's been simmered until reduced to a thick consistency
  • 4 ounces vegan mozzarella cheese, such as Miyoko's Fresh Vegan Mozzarella, grated

Instructions

  • Preheat the oven to 500º F.
  • Place the cast iron pizza pan or pizza stone in the oven on the middle rack so it becomes hot while the oven is preheating.
  • Knife shred the Brussels sprouts (see photo and directions).
  • Cut off the shiitake mushroom stems and discard or save for making vegetable broth. Wipe any debris from the caps with a paper towel, then cut into 1/8-inch-thick slices. Cut the slices into halves or thirds.
  • Heat the oil in a large skillet over medium-high heat with a bit of the Brussels sprouts. When it begins to sizzle add the remaining Brussels sprouts and also the shiitake. Sauté, stirring occasionally, for about 3 minutes or until softened.
  • Spread the pizza sauce evenly onto the crust. Evenly arrange the Brussels sprouts and mushroom topping. Lastly, evenly arrange the grated cheese.
  • Open the oven door and pull out the rack. Pick up the pizza with both hands and carefully place it on the hot pan/stone being careful not to burn yourself.
  • Bake the pizza for about 10 minutes or until the cheese is melted and the crust is a bit crispy.
  • Slide the pizza onto a cutting board using a metal spatula. Alternatively, remove the pizza pan/stone from the oven (use thick potholders) before sliding it onto a cutting board. Either way be careful because it will be hot!
  • Let cool for a few minutes before cutting into slices.

Notes

I suggest spreading the Brussels sprouts and shiitake topping onto the pizza before the cheese; the Miyoko's cheese melts better this way. Also, the shredded Brussels sprouts will get too crispy if they are on top.

Nutrition

Calories: 211kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Sodium: 251mg | Potassium: 253mg | Fiber: 7g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 37mg | Calcium: 21mg | Iron: 1mg