As someone who eats prodominetly plant-based, running into social situations where there is literally nothing to eat but pieces of raw carrots and broccoli (most likely served with dairy loaded ranch) is common. Even in Los Angeles, where vegan restaurants and menu items are a plenty, we are still out numbered ten-fold by our meat eating counterparts. Most of the parties I attend cater to those whose dietary requirements are S.A.D. or the Standard American Diet, resulting in someone having to go out of their way to accommidate for having me around. And to be honest this makes me abnormally uncomfortable. Dont get me wrong, I appreciate that people care enough about me to want to make sure I can eat but like… I am 27 and can feed myself, I’ve been doin it for a while now. ya know? I think it has something to do with that face that I feel like I am being put on the spot and making others go out of their way for me. Maybe I am being all too dramatic about it and I am still working out where the discomfort comes from but maybe some of you guys have felt this way before, too?
Aaand…., I just don’t understand how there can be a party for 100 people and not a vegan option. Not. a. single. one. Whats up with that? That really blows my mind especially since there is endless information about the impact of eating animals on the body and the envionrment and and there are loads and loads of delicious vegan options out there.
Like this pizza.
It was really quick and easy to make because I bought the pizza dough and vegan mozzarella from Trader Joes eliminating the more time consuming aspects. I am such a sucker for carmelized onions and they are truly worth the time investment. Rarely am I as patient with things but the low and slow cooking technique required is essential. In this recipe they truly shine, even tough I was building the pizza based on the desire to use brussel sprouts.
I am having a moment with brussel sprouts.
I shared this with a non-vegan friend and she said it was delicious and would be good even without the addition of vegan cheese. This is a perfect pizza to make when you have guests and it would reheat well so feel free to make it ahead of time.
Recipe adapted from Cookie&Kate!
If you liked this recipe, check out my other vegan pizza!
Preheat oven to 425f and place a pizzo stone on the middle rack if you have one. If not, skip this part a cookie sheet or pizza pan is fine.
Slice your red onions as thin as possible.
Prepare the Brussels sprouts by cutting of the ends off and disgarding them. Pull off some of the individual leaves with your hands for about half of the sprouts. Thinly slice the rest of them into tiny little strips. Drizzle with 1 1/2 teaspoon olive oil and toss well. Sprinkle with salt and pepper, and set aside. Drizzel more olive oil if needed.
In a large skillet, heat 1 tablespoon of oil over medium low heat. Add the red onions. Stir your onions to start the carmelization process. Cook low and slow for about 12-15 minutes. Pour in the balsamic and stir to combine. Continue to cook for a couple more minutes until the vinegar has mostly absorbed into the onions. Remove and set aside.
Prepare the dough as directed. If using store bought like me, roll out into one pizza and carefully remove the pizza stone from the over and place it on top. I like to add a little bit of cornmeal to the bottom of the stone before putting the pizza on, but this is optional. . Top with a layer of the onions, followed by the vegan mozz cheese, sprinle the brussels on top and finish with a pinch of pinch salt and pepper.
Transfer to the oven and cook for about 10-14 minutes or until the crust is golden brown and the Brussels have crispy brown edges.