Crispy Bacon Brussels Sprouts Personal Pizza
A protein-packed personal pizza that ditches traditional dough for a savory yogurt-flour crust. Topped with melted ricotta and mozzarella, roasted Brussels sprouts, crispy bacon, and red onion, finished with a balsamic drizzle. Perfect for a quick weeknight dinner or meal-prep lunch when you want pizza without the carb load. This version delivers café-style results from a dorm room or minimal kitchen.
Ingredients
- 1 slice center-cut or turkey baconregular bacon1:1none
same texture and flavor
- ¼ cup self-rising flour
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ¼ cup fat-free plain Greek yogurt
- 3 tbsp light or low-fat ricotta cheese
- 3 tbsp shredded part-skim mozzarella cheesewhole milk mozzarella1:1none
creamier result
- ¼ cup shredded Brussels sprouts
- 1 tbsp red onion, finely chopped
- 1 ½ tsp balsamic glaze
Instructions
- 1
Preheat oven to 450F and line a baking sheet with parchment paper.
- 2
Cook bacon until crispy, then chop coarsely.
- 3
Mix flour with garlic powder and onion powder in a large bowl, then stir in yogurt until dough forms.
- 4
Shape dough into a 6-inch circle, about 1/4 inch thick, on the prepared sheet.
- 5
Bake for 5 minutes until set.
- 6
Spread ricotta over crust leaving a 1/2-inch border, then top with mozzarella, Brussels sprouts, red onion, and bacon.
- 7
Bake until cheese melts and crust is crispy, about 7 minutes.
- 8
Drizzle with balsamic glaze and serve.
Tips
Shape dough gently and don't overwork it. If sticky, wet your hands slightly rather than adding flour.
Shred Brussels sprouts on a box grater or food processor for even texture that crisps quickly.
Spread ricotta thinly and leave the border uncovered so crust edges brown and crisp.
Good to Know
Refrigerate covered up to 3 days. Reheat in a 350F oven for 5-7 minutes until warm through.
Shape dough and partially bake for 5 minutes up to 4 hours ahead. Top and finish baking when ready.
Serve hot from the oven. Pairs well with a green salad or roasted vegetables.
Common Mistakes
Overmix dough to avoid tough, dense crust.
Skip the border when spreading ricotta to allow crust edges to brown and crisp.
Spread toppings thickly to prevent soggy, heavy pizza.
Substitutions
same texture and flavor
creamier result
FAQ
Can I use whole wheat flour instead of self-rising?
Not directly. Self-rising contains leavening. Use 1/4 cup whole wheat flour plus 1/8 tsp baking powder. Results will be denser and nuttier.
What if my dough is too sticky to shape?
Chill for 5 minutes or wet your hands instead of adding flour. Overly floured dough becomes tough. If still too wet, add 1 tsp flour at a time.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat in a 350F oven for 5-7 minutes until warm. Do not microwave as crust will soften.