Please enable javascript in your browser to view this site!

Pizza Night! Shaved Brussels Sprouts, Apple, Cheddar, and Maple Drizzle with Mixed Greens

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 40 minutes

Makes 4 servings, plus extra Brussel sprouts for a snack Day 7

Nutrition Corner: Garbanzo bean flour
Garbanzo bean flour is my favorite gluten free flour. It has a rich flavor, great consistency, and makes for a tasty flatbread. This flour is high in protein, fiber, and folate.

Pizza Night! Shaved Brussels%2c Apple%2c Cheddar & Maple Drizzle.jpg


  • Crust:
    • 1 1/2 cups garbanzo bean flour, sifted
    • 1 1/2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon thyme
    • 1/2 teaspoon sea salt
  • Toppings:
    • 3/4 lb. Brussels sprouts, very thinly sliced
    • 1 small to medium apple, cored and very thinly sliced
    • 1 cup shredded sharp cheddar cheese
    • 1 tablespoon maple syrup
  • Mixed Greens:
    • 6 cups mixed greens
    • ¼ cup julienned radishes (reserve rest of the bunch for Day 7)
    • 1 small apple, cored and chopped
    • ¼ cup Balsamic vinegar
    • 1-2 teaspoons maple syrup, to taste
    • ¼ teaspoon each fine sea salt and ground black pepper
    • ½ cup extra virgin olive oil
  • Brussel Sprout snack for Day 7:
    • Leftover Brussel sprouts from above
    • 2 teaspoons coconut oil Balsamic, for drizzling


  1. Whisk together all of the crust ingredients and let sit while you prepare the toppings.
  2. To bake the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
  3. Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
  4. Pour liquid flatbread crust into your prepared baking tray.
  5. Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look  crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
  6. Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
  7. Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and set the oven to 400 F.
  8. Evenly sprinkle crust with a layer of Brussels sprouts (reserve a good amount and set aside), apples, and cheddar over the top of the crust. Bake for 15 minutes, or until the sprouts are wilted and the apples are tender. Remove from the oven and drizzle evenly with maple syrup.
  9. For the Mixed Greens: Toss the greens with the radishes and apple.
  10. Add the dressing ingredients to a jar with a lid or a small bowl and shake or whisk until combined.
  11. To make a snack for Day 7, heat a medium pan over medium-high heat. Add 2 teaspoons coconut oil. Once hot, add remaining Brussel sprouts and sauté until bright green and tenderized, 1-2 minutes. Remove from heat and allow to cool.
  12. Cut the pizza into 10 pieces. Serve 3 per person with ¼ of the salad and dressing each for dinner.
  13. Package the remaining pizza, salad, and dressing for lunch tomorrow in separate airtight containers. 14. Package remaining Brussel sprouts in 2 separate to-go containers topped with a drizzle of balsamic. Refrigerate.