Brussels Sprout Pizza

Last Updated on February 24, 2026 by becky

An easy Brussels sprout pizza recipe with blue cheese, walnuts, and balsamic-roasted sprouts, assembled on a homemade or store-bought pizza dough base.

What Inspired This Brussels Sprout Pizza?

Five or ten years ago, roasted Brussels sprouts began sprouting up (pun intended!) on restaurant menus everywhere. Gone are the stinky, mushy boiled sprouts we all remember from childhood. Instead, modern sprout recipes pair the cruciferous green vegetable with ingredients like cheese, nuts, herbs, vinegar, citrus, chili, or maple syrup. (You’ll even find more adventurous combinations, like bacon and kimchi; miso, sesame seeds, and puffed rice; or grits and truffle oil.) Crispy, caramelized, and perfectly golden brown, roasted Brussels sprouts even sparked a TikTok trend that sent UK supermarket sales soaring.

I love roasted Brussels sprouts and will always order them if I spot them on a restaurant menu. I also love homemade pizza, especially homemade pizza with slightly less conventional toppings. (Case in point: my grilled peach and goat cheese pizza, or this spicy buffalo cauliflower pizza!) So I decided to try topping a pie with roasted sprouts, along with some of the other ingredients that often accompany them in side dish or appetizer form.

Featuring oven-roasted sprouts tossed in balsamic vinegar and honey, along with three kinds of cheese (mozzarella, blue, and Parmesan), chopped walnuts, and fresh herbs, this veggie-packed pizza is sure to be a hit with sprout-lovers…and has been known to convert a few sprout-haters, too. It’s not a difficult recipe to make, but do allow about 45 minutes to wash, prep, roast, and dress the sprouts before preparing and baking the pizza itself.

As a bonus, the leftovers taste great the next day, especially if accompanied by a big bowl of blue cheese dip for dunking!

Ingredients for Making Brussels Sprout Pizza

To make this pizza recipe, you’ll need the following ingredients:

• Brussels Sprouts – You’ll need 425 grams, or about 4 US cups of whole sprouts. Before roasting, take time to wash, trim, and halve each sprout, discarding any loose leaves (these will burn in the oven). I recommend selecting smaller sprouts rather than very large ones, which tend to be less flavorful and tougher in texture.
• Oil and Vinegar – You’ll need olive oil for roasting the sprouts.
• Honey – Honey gives the sprouts a touch of sweetness. Or, substitute hot honey for a spicy twist.
• Balsamic Vinegar – Acidic balsamic vinegar complements the sweetness of the honey and caramelized sprouts. I tested this recipe with a traditional balsamic vinegar, but white balsamic vinegar will work, too.
• Pizza Dough – Enough for one 12-14-inch pizza. I make my own homemade pizza dough, but you can start with store-bought dough (or a store-bought pizza crust) or purchase a ball of fresh dough from your favorite local pizzeria.

• Blue Cheese Dressing – You’ll need about 70 grams (about 1/3 cup) of your favorite bottled blue cheese dressing. You can also use my homemade blue cheese dip recipe for the topping. (Save the rest for dunking your pizza slices!) And if you don’t like blue cheese, replace it with bottled ranch dressing instead.
• Cheeses – I topped my pie with a blend of mozzarella (opt for sliced fresh mozzarella, rather than the bagged grated stuff, which doesn’t melt nearly as well!), crumbled blue cheese, and grated Parmesan.
• Herbs – Fresh herbs add a bright flavor note and a pop of green color to the finished pizza. I like parsley and basil, but cilantro (coriander) could also work. I don’t recommend using dried herbs.
• Walnuts – Chopped walnuts add a nutty note and a crunchy texture. If you don’t like walnuts, try scattering your pizza with pecans or pistachios, replace with sunflower seeds for a nut-free pizza, or omit altogether.

Roasting the Sprouts

The roasted Brussels sprouts create the key flavor in this dish.

To start, wash the sprouts, trim the hard stems, and remove any loose leaves, then slice each sprout in half lengthwise.

Toss the sliced sprouts with olive oil, balsamic vinegar, salt, and pepper, and arrange on a parchment-lined tray.

Then, roast in a 425° F (218° C) oven, turning periodically with a flat metal spatula.

Roast for 30 minutes, or until the sprouts turn tender, caramelized, and perfectly golden brown.

Toss with honey and balsamic vinegar, and you’re ready to top your homemade pie!

For quantities, timings, and step-by step instructions, scroll down to the recipe card below.

Helpful Pizza-Making Tools

I love making homemade pizza because it doesn’t require lots of fancy tools or equipment. However, there are a couple of items that make pizza-making even easier. I recommend:

• Sharp Chef’s Knife – For trimming and slicing the raw Brussels sprouts.
• Half Sheet Rimmed Baking Tray – A half sheet rimmed baking tray works best for roasting the sprouts without overcrowding. And you’ll also want to have a flat metal spatula on hand to toss the sprouts periodically as they roast.
• Small Stepped Palette Knife – I love my small stepped palette knife for spreading sauces on homemade pizza, like the blue cheese dressing in this recipe. If you don’t have a mini palette knife, a flexible rubber spatula also works nicely.
• Ventilated Pizza Pan – A round, ventilated metal pizza pan makes it easy to transfer your pie from countertop to oven, and ensures proper airflow so the dough cooks evenly and efficiently.
• Kitchen Shears – I find it easier to cut homemade pizza with a pair of kitchen shears, but a pizza cutter works, too. You can also use your chef’s knife, but slide the hot pie onto a chopping board—the metal pizza pan can damage your knife, and your knife can damage the metal pan.

Make-Ahead and Storage Suggestions

Homemade pizza dough requires about 1 1/2 – 2 hours for a proper first rise, followed by a short second rise, so plan accordingly if  making your own dough.

The sprouts can be cleaned, sliced, and roasted up to 24 hours in advance. Store in an airtight container and refrigerate until ready to use. Toss in balsamic and honey just before assembling your pie.

Wrap leftover Brussels sprout pizza in foil and refrigerate for up to 2 days. Eat cold (I like to dunk mine in homemade blue cheese dip!) or reheat in a 400° F / 205° C oven for 8-10 minutes, or until warmed through.

Other homemade pizza recipes you might enjoy:

Grilled Peach and Goat Cheese Pizza
Buffalo Cauliflower Pizza
Jalapeño and Pineapple Pizza
Pesto Pizza

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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