Brussels Sprout and Walnut Pizza with Whole Wheat Flax Crust

  • Yield: Two 14'' pizzas 1x


For the Crust

  • 1c whole-wheat flour
  • 2c all-purpose flour
  • 2 tsp instant yeast
  • 1 1/4c warm water
  • 1 tbsp olive oil
  • 1 1/4 tsp salt
  • 1/4c flax seed meal

For the toppings

  • 1 shallot, minced
  • 1lb brussels sprouts, quartered
  • 1 tbsp olive oil
  • 1 tbsp garlic olive oil (1/2 tbsp for each pizza)
  • 1 cup walnuts, crushed and toasted
  • 8oz burrata (4oz for each pizza)
  • sea salt & fresh cracked black pepper to taste
  • 1 tbsp chesnut honey (or any high-quality honey – 1/2 tbsp for each pizza)


For the crust

  1. Combine all ingredients except flax in a large bowl either by hand or using a mixer. Add the flax and knead mixture together until no longer sticky. Cover and let rise for 1 hour. Cut dough in half and separate to rise for another hour.
  2. While rising, preheat oven to 450 degrees. Roll the dough out onto a pizza stone until 14” in diameter. Bake on the lower rack for about 10 minutes, until the edges start to slightly brown. Remove from oven and arrange toppings. Repeat for second pizza.

For the toppings

  1. Preheat oven to 350 degrees.
  2. On a baking sheet, toast the walnuts for approximately 8 minutes, until they begin to brown. In a medium to large roasting pan, toss together the olive oil, brussels sprouts and shallot. Season with salt & pepper. Turn the oven up to 375 degrees and roast for 50 minutes, until brussels sprouts are tender inside and crisp on the outside.
  3. Brush 1/2 tbsp garlic olive oil all over dough and add half of the brussels sprouts, walnuts and burrata (save the rest for second pizza). Bake for another 8 minutes or until cheese is melted and crust is slightly brown.
  4. Remove from the oven and season with salt and pepper to taste. Drizzle honey over pizza and serve. Repeat for second pizza.