I had a craving for pizza and extra Brussels Sprouts in the refrigerator.  Oh, and a daughter who is crazy about kalamata olives.  So, I made this pizza.  Why not?  I had seen another bento blogger’s photo of her fish pizza and I wanted to give it a try!

To make the fish I formed the pizza dough in the shape of tiny fish, then decorated the fish after the pizza was out of the oven with Brussels sprout leaves and carrot/olive eyes.  There is a salad under one fish, with dressing in the container, and orange slices under the other fish.

Brussels Sprout Pizza Recipe
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Pizza Crust of your choice
(I used Namaste Foods Pizza Crust Mix)

White Sauce
1 small head cauliflower, broken into florets
1 large onion, cut into large chunks
2 cloves garlic, quartered
Extra virgin olive oil
Salt and pepper

Toppings
Vegan Cheese (I used Daiya Foods Mozzarella Style Shreds)

Extra virgin olive oil
1/2 lbs Brussels Sprouts, shredded (about 2 cups)
1 tablespoon red wine vinegar
Salt

Kalamata olives, chopped

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Prepare your crust (if it needs to be pre-cooked).

Preheat the oven to 375 (hotter is fine if the crust needs to cook at a higher temperature).

Toss the cauliflower, onion, and garlic in a touch of oil.  Season with salt and pepper to taste.  Roast in the oven, tossing occasionally, until the cauliflower is golden in places and tender (about 25 minutes).  Puree the roasted vegetables in a food processor until smooth.  Spread the puree over the crust.  Sprinkle cheese over the top and heat in the oven until the cheese is hot and melted.

 Saute the brussels sprouts in a bit of oil until dark green (about 6 minutes).  Add red wine vinegar and salt generously.

When the pizza comes out of the oven, top with Brussels sprouts and olives and serve hot.

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