Ingredients
Equipment
Method
- Preheat the oven to 425℉
PREPARE THE TAHINI CAESAR DRESSING
- This recipe makes about 1/2 cup of dressing
- Simply combine 2 tbsp of tahini, 1/4 cup cooked white beans, 2 tbsp water, 1 tbsp lemon juice, zest from half a lemon, 1/2 tsp nori flakes, 1 tsp capers, 1/2 tsp Dijon mustard, 1/8 tsp black salt, 1/8 tsp black pepper, 1 clove of fresh garlic, and 1/2 tbsp of Nutritional yeast in a blender. Mix on high for 30 seconds to one minute, or until the dressing is creamy and smooth.
- Set aside.
PREPARE THE BRUSSELS SPROUTS
- Wash and dry 8 Brussels sprouts. Then slice them nice and thin.Place them in a bowl and combine with 2 tsp olive oil, 1/8 tsp salt and 1/8 tsp black pepper. Mix until evenly coated.
BUILD THE PIZZA
- Lay out 4 pitas on a flat surface. Top each one with 1 1/2 tbsp of caesar dressing (6 tbsp total). Spread dressing out so the pita is evenly covered.
- Evenly sprinkle 1 tbsp of vegan parmesan cheese on each pizza (4 tbsp total)
- Top each pita with equal amounts of the seasoned Brussels sprouts.
- Top each pita with 1 tsp of sunflower seeds (4 tsp total)
BAKE THE BRUSSELS SPROUT CAESAR PITA PIZZA
- Place the 4 Brussels sprout caesar pita pizzas on a baking tray and place in a preheated oven set at 425ºF. Bake for 8-10 minutes.
- Pita pizzas will be ready when the pitas are starting to become a golden brown.
- Remove from oven when ready.
- Caesar pizza with lemon zest and a drizzle of extra dressing.
- Serve and enjoy!