If you want to spark some joy in your house, give this pizza combo a try. Brussels sprouts, pepperoni, lemon zest and fontina cheese make this healthy pizza recipe anything but boring. Preshredded Brussels will speed up your prep time, but try to get pepperoni sliced fresh from the deli--it has better flavor and texture than the shelf-stable kind.

Carolyn Casner
Source: EatingWell Magazine, January/February 2017


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add Brussels sprouts, shallots, salt and pepper and cook, stirring, until softened, 5 to 8 minutes. Remove from heat.

  • Roll out dough to the size of the baking sheet, then transfer to the baking sheet. Combine the remaining 2 tablespoons oil and garlic and brush over the dough. Top with the vegetables, cheese and pepperoni.

  • Bake the pizza until golden, 18 to 20 minutes. Sprinkle with lemon zest.

Nutrition Facts

406 calories; protein 15.1g; carbohydrates 37g; dietary fiber 2.8g; sugars 3.3g; fat 24g; saturated fat 7.3g; cholesterol 36.3mg; vitamin a iu 855.2IU; vitamin c 32.5mg; folate 37.4mcg; calcium 178.1mg; iron 1mg; magnesium 19mg; potassium 255.4mg; sodium 607.8mg; added sugar 1g.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a fantastic recipe. I had prosciutto in the fridge that hadn't been used so I cooked that up in a non stick skillet then chopped it up and added it instead of pepperoni. My husband was very skeptical when I told him we were having brussel sprouts on our pizza- but he loved it! I bought pre-shredded sprouts and whole wheat pizza dough from Trader Joe's which made this meal so quick to put together. Read More
Rating: 5 stars
This is my family's new favorite pizza! It's so flavorful. The combo of brussel sprouts pepperoni shallots and lemon make for a decadent yet healthy slice. We make it once a week. Read More
Rating: 5 stars
I thought that I had all the ingredients on hand and after I had started to put things together I discovered that I had mozzarella (and not fontina) cheese and no lemons. So it was made more as a traditional pizza with the addition of brussels sprouts and shallots. Still wonderful--and good for you too. My biggest problem? Getting the Trader Joe's dough out of the bag. Read More
Rating: 5 stars
I'm breaking a personal rule and reviewing a recipe I changed a lot. My reasoning: If you make a lot of changes you haven't made the recipe. My excuse: It was clean-out-the-refrigerator time the night before we left on a holiday trip. I had Brussels sprouts fontina and a name-brand pillow pack of reduced-fat turkey pepperoni (right not gourmet fare but it worked). No shallots so I used up half a red onion. I also had half of a yellow bell pepper left over from a previous pizza and cooked it with the Brussels sprouts and onion. In my own defense I used my go-to pizza dough EatingWell's Whole-Wheat Pizza Dough. (If you haven't tried THAT recipe you should!) My husband and I were skeptical about Brussels sprouts on a pizza but it was great. Don't leave off the lemon zest. It really put this pizza over the top. We will definitely make it again. It would be even better with shallots and really good pepperoni--maybe we'll try the correct ingredients next time! Read More