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.