Posted by: Kara @ The Foodie Dietitian | January 21, 2014

Recipe Redux: Brussels Sprout and Walnut Pizza with Whole Wheat Flax Crust

‘Tis the season. For a pizza party.


The countdown for Super Bowl Sunday has begun and surely we all need some delicious and nutritious pizza recipes on hand to keep our guests fueled to cheer for their favorite team. This month’s recipe redux is all about the healthy pizza party.

Pizza can have a bad rep and I get why. Traditionally, they’re loaded with tons of cheese and meat and have super thick crust made with white flour. But, who says that’s how we have to make them? Pizza can actually be a healthy choice depending on the dough and toppings we choose. For more tips on how to cut calories from your ‘za, check out my post on Pizza Made Healthy.

So what toppings did I choose, you ask? Well, I just can’t get enough of Brussels sprouts in the winter time. They’re loaded with vitamin C, which comes in extra handy during these months when the common-cold is making its rounds. Seriously, throw them on anything and I’ll eat ’em. Heck, why not throw these lil’ green guys on a pizza pie?

For the crust, I went whole-wheat style and threw some flaxseed in there too. Flaxseed is a great source of fiber and omega-3s.

Brussels Spout and Walnut Pizza with Whole Wheat Flax Crust

Makes two 14” pizzas


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

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. 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

Preheat oven to 350 degrees.

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.

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. Remove from the oven and season with salt and pepper to taste. Drizzle honey over pizza and serve. Repeat for second pizza.



Make it a pizza party! Check out the other Recipe Reduxers’ recipes for delicious, healthy pizzas by clicking on the link below:



  1. When do you add the flax to the pizza dough?

    • Great catch, Jo-Ann! How could I forget the most important ingredient? Right before you start to knead the mixture. Post is now edited to reflect that.

      • Thanks Kara. Going to try this over the weekend! Sounds yummy!

      • Wonderful! Let me know how it turns out!

  2. Yummy topping combo you got going on here (I adore burrata!)

    • Agreed. Burrata = a creamy piece of heaven.

  3. This looks amazing! I wonder if I could create a gf pizza crust that would work as well as your whole wheat. Yum!

    • Thanks, Jill! I’m sure you could – I’ve seen plenty of recipes out there for gluten-free flax crust. Let me know how it turns out!

  4. I added brussels sprouts to my pizza too! 🙂 Love getting veggies in this way.

    • Great minds, Debbie! I loved your pizza combo too – I have got to try that cauliflower crust.

  5. Looks delicious!!! Love the idea brussel sprouts on pizza!

    • Thanks, Alex! I can’t get enough of Brussels this time of year.

  6. What an interesting combo- you have GOT to feel great after eating this pizza! Well done!

    • Thanks! Yes, I drifted off to pizza bliss for a while after eating this.

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