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Brussels Sprout Pita Pizza

Name: Brussels Sprout Pita Pizza
Prep time: 20
Cook time: 30
Cuisine: Vegan

(3 votes, average: 4.33 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Pita Pizzas are a great standby for quick meals and this yummy no-cheese roasted Brussels sprout vegan pita pizza is a crowd-pleaser. It combines cancer-fighting brassicas, Brussels sprouts, with a...

1 pound of Brussels sprouts, core removed and thinly sliced
¼ cup minced red onion
2 tablespoons olive oil, divided
1 can of cannellini beans, drained and rinsed
¼ cup tahini
½ teaspoon cumin
1 lemon, zested and juiced
4 whole wheat pitas
Salt and pepper to taste

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Nutrition Facts

Calories

472 cals

Fat

17 g

Saturated Fat

3 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g

Carbohydrates

68 g

Sugar

4 g

Fiber

16 g

Protein

20 g

Sodium

767 mg

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, mix the shredded Brussel sprouts and red onion with 1 tablespoon of the olive oil. When the vegetables are lightly coated with oil, tip onto the prepared baking sheet, and spread out into a single, even layer. Do not crowd. Season with salt and pepper.
Roast for about 10 minutes, or until the Brussel sprouts are soft and lightly browned.
Meanwhile in bowl of a food processor, puree cannellini beans, tahini, cumin, lemon juice, and zest. Season with salt and pepper to taste.
Place pita on a baking sheet and warm slightly in oven. Remove and spread a portion of the bean spread onto each pita and top with a portion of the shredded Brussel sprouts. Drizzle with any remaining olive oil.
Cut each pita into four slices and serve.

Chef Tips

This recipe uses tahini, which is made of roasted sesame seeds. Although not a tree nut, some of us with nut allergies can have a reaction to sesame. If in doubt, use 3 tablespoons of sunflower seed butter mixed with 1 tablespoon of olive oil instead.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.