Brussels Sprout, Mushroom and Creme Fraiche Pizzas

Brussels Sprout, Mushroom and Creme Fraiche Pizzas //
Brussels sprout season is full swing in my house. Sure, the little cabbages are actually coming into their season, but I’m talking about the season where I get to eat them ALL THE TIME: Deer hunting season, when Ryan is gone for almost a full two weeks.

I love Ryan and miss him, but…

Dear sprouts:
Come to mama.

Brussels Sprout, Mushroom and Creme Fraiche Pizzas //

In deer bow-hunting world, the end of October/beginning of November is a big deal. Such a big deal that Ryan and I moved our anniversary from the day we ACTUALLY became official (November 4th), to our first date (October 1st).

He hunts a few times earlier in the fall, but for these coming two weeks he’s pretty much a Wisconsin resident. And, ergo, for these two weeks brussels sprouts are pretty much a resident in my house.

Brussels Sprout, Mushroom and Creme Fraiche Pizzas //

These two weeks will be filled with plenty of roasted sprouts, brussels sprout grilled cheese, and now, this pizza. The ingredients list is short, but the flavor is SO BIG, so it’s the best of both worlds.

Brussels Sprout, Mushroom and Creme Fraiche Pizzas //

It starts with my whole wheat beer pizza crust – the crust I made for Ryan because he likes chewy crust vs. crispy crust. If you have a favorite dough that uses a similar amount of flour (1 1/2 cups), you can use that instead. If you like store bought dough (Trader Joe’s Whole Wheat is my favorite), go for it. I made these into individual 7-inch pizzas, but if you want to just make one big pizza – do it, girl!

You see my point? This pizza is your oyster. Your vegetarian, brussels-sprout covered oyster.

Chewy crust, creme fraiche, rich mushrooms, nutty brussels sprouts, a touch of parm, and sweet, acidic balsamic drizzle.

While baking, the creme fraiche kind of siiiiinks into the center. Just a little, not enough to make it soggy, but instead if just makes the dough extra rich and irresistible. GAH. It’s just too good.

Brussels Sprout, Mushroom and Creme Fraiche Pizzas //

Happy sprout season to YOU.

Brussels Sprout, Mushroom and Creme Fraiche Pizzas

A chewy whole wheat crust topped with creme fraiche, brussels sprouts, mushrooms, and balsamic glaze! So simple and flavorful.

Yield: 4 pizzas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 1 recipe whole wheat beer pizza dough
  • 8 brussels sprouts, thinly sliced (1/8")
  • 1 cup sliced baby bella mushrooms
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt
  • 8 tablespoons creme fraiche
  • 2 tablespoons finely-shredded parmesan
  • Balsamic glaze


  1. Separate the dough into 4 equal-sized balls. If you haven't done the second rise yet (Step 4 in the Whole Wheat Pizza Dough instructions) cover each ball with plastic wrap or a damp paper towel, and let rise for 20 minutes.
  2. Preheat oven to 375 degrees. If using a pizza stone, place it in the oven to preheat as well.
  3. Roll each piece of dough into a 7-inch circle. Place them on individiual pizza pans (if you have them), or parchment paper, so you can bake them on a regular cookie sheet or your pizza stone.
  4. Toss the sprouts and mushrooms with 1 tablespoon olive oil and the salt.
  5. Brush the remaining olive oil on each pizza. Spread 2 tablespoons of creme fraiche on each pizza, leaving about an inch border for the crust. Top with the brussels sprouts and mushrooms, and finally the parmesan (1/2 tablespoon sprinkled on each pizza).
  6. Bake for 20-25 minutes.
  7. Drizzle with balsamic glaze, and serve.

Instead of making individual pizzas, feel free to make one big pizza. Cooking time and temp will be the same.

Nutrition info (below) is a rough estimate for 1 pizza. It does not include the balsamic drizzle, since the amount you use is up to you!

Nutrition Information: Serving Size: 1 pizza, Calories: 325, Sugar: 3.2g, Sodium: 796mg, Fat: 18g, Saturated Fat: 5.7g, Carbs: 31.4g, Fiber: 5.8g, Protein: 11.1g, Cholesterol: 16mg


11 Responses to “Brussels Sprout, Mushroom and Creme Fraiche Pizzas”

  1. Megan Elliott (@LushtoBlush) — November 3, 2014 @ 7:31 am (#)

    You always have the BEST recipes and most scrumptious looking pictures! Will definitely be trying this ASAP. YUM!

    • Katie — November 3, 2014 @ 7:46 am (#)

      Wow, thank you so much! This comment made my day :)

  2. Cheryl — November 3, 2014 @ 10:08 am (#)

    Whoa, there’s so much goodness in this recipe! The chewy crust, the elegant brussels, the crème fraîche, the balsamic! I love the story about Ryan and deer-hunting season.. my birthday is March 22nd and my husband is such a huge college football fan he asked if we could *move my birthday*. A bit sheepishly. And of course I said, uh… NO.

    • Katie — November 3, 2014 @ 12:14 pm (#)

      Moving your BIRTHDAY?! Oh heeeeeell no. No one messes with my birthday – glad you shot that right down! :)

  3. Katrina @ Warm Vanilla Sugar — November 3, 2014 @ 11:19 am (#)

    This sounds fabulous. Love that thick balsamic drizzle on there girl!! xx

  4. pumpkinandpb — November 3, 2014 @ 4:08 pm (#)

    I want to put brussels sprouts on my pizza ASAP! These looks amazing :)

    • Katie — November 3, 2014 @ 4:55 pm (#)

      Thank you! You need to do it – they’re the best!

  5. dontfeedafter00 — November 15, 2014 @ 11:38 am (#)

    Completely and utterly up my street!

  6. Jane — December 12, 2014 @ 8:24 pm (#)

    I’m already in love with your Brussels sprout grilled cheese…. It converted my hubby! Can’t wait to try this.

    • Katie — December 13, 2014 @ 12:01 am (#)

      That is MY FAVORITE SANDWICH. Glad you love it! Hope you love the pizza too :)

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