I have a sneaking suspicion 2015 will be the year of the Brussels Sprout. I’ve loved them for so long, but find myself buying them constantly now, even if they’re purchased for snacking purposes, rather than for some creative recipe. I can’t get enough of them! They’ve been popping up in my salads, in my soups and now…on my pizza.
Butternut squash is one of my absolute favorite things to pair the sprouts with, and so this incredible flat bread was a typical ingredient combination for me. And the cashew white bean spread? Might be my new favorite addition to pizzas from here on out. So rich and creamy and the perfect first layer of any pizza.
Starting the new year with delicious carbs! Good thing I didn’t make any resolutions to be more gluten-free in 2015.
1 batch homemade or store bought pizza dough (I use this easy food processor recipe)
1 small butternut squash (around 2 lbs), peeled and cubed
1 1/2 lbs Brussels Sprouts, sliced thin
1 cup cooked white beans
3/4 cup soaked cashews
1/2 cup coconut milk
3 cloves garlic
1 tbsp olive oil
Juice of one lemon
Olive oil, salt, black pepper and all purpose seasoning to taste
- Preheat oven to 425 degrees
- Toss squash cubes with oil, salt, pepper and all purpose seasoning
- Lay on a baking sheet and bake at 425 degrees for 30 minutes
- Toss sprouts with oil, salt, pepper and seasoning, too then add to pan after squash has cooked for 30 minutes
- Cook squash and sprouts for an additional 15 minutes
- Meanwhile, make spread by blending together white beans, cashews, coconut milk, garlic, oil and lemon juice until smooth
- Once squash and sprouts are cooked, remove from oven and increase heat to 450 degrees
- Lay pizza dough out on a baking sheet and bake at 450 degrees for 8 minutes
- Remove from oven, spread white bean sauce over entire flat bread
- Top with sprouts and squash and bake at 450 degrees for another 8-10 minutes
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