Vegan Pinsa with Brussels Sprouts and Hollandaise
Sometimes it’s worth trying something new and bringing two worlds together. At least that’s the case with this recipe — because we’re combining an Italian specialty, Pinsa, with a classic German side dish: Brussels sprouts. Sounds a bit daring, right? But trust us — it works incredibly well!
For this dish, we start with a crispy, airy Pinsa crust and top it with marinated Brussels sprouts, creamy vegan hollandaise, red onions, vegan ham, and a touch of chili crisp. The result: a hearty, flavorful meal that will absolutely blow you away.
Isn’t Pinsa just pizza?
Nope, Pinsa and pizza are not the same thing. The difference lies in the preparation. Traditional Pinsa dough is made from a blend of different flours and fermented for a much longer time (up to 72 hours!), which makes it light, airy, and easy to digest. Plus, a Pinsa is typically oval-shaped, whereas pizza is usually round.
The Pinsa baking mix from Bauck Mühle is an absolute jackpot for this recipe — super fluffy and incredibly easy to make. All you need is a bit of dry yeast, water, and olive oil. Let the dough rest for about 30 minutes, and you’ve got the perfect base for your Pinsa. The best part: the mix is gluten-free and made with top-quality organic ingredients. With the code “ZJ15”, you’ll also save 15 % in the Bauck Mühle Onlineshop.
What makes vegan hollandaise so special?
Hollandaise sauce originates from France and is classically a buttery, creamy, slightly tangy sauce — often served with asparagus. We’ve already shared a few recipes featuring it on our blog, like asparagus lasagna or vegan schnitzel with asparagus and hollandaise.
The vegan version skips butter and eggs, using plant-based fats and often soy or oat cream instead. You can now find several ready-made vegan hollandaise sauces at the supermarket — or make your own! We’ve already perfected our recipe for vegan hollandaise sauce if you want to go the homemade route. In this pinsa recipe, the vegan hollandaise adds a wonderfully creamy base that pairs beautifully with the Brussels sprouts and vegan ham.
How to prepare Brussels sprouts: marinated, not mushy!
Brussels sprouts have a bit of an image problem. Too many of us grew up with them overcooked, mushy, and bland. But when prepared properly, they’re an absolute highlight. The secret to delicious Brussels sprouts lies in the right method.
For our Pinsa, they’re tossed in a marinade made from olive oil, agave syrup, balsamic vinegar, salt, and pepper — and then added raw on top of the Pinsa. During baking, the agave syrup and balsamic caramelize beautifully, turning the sprouts crisp on the outside and buttery soft inside.
If you’re looking for more Brussels sprout inspiration, check out our blog for dishes like orecchiette with sautéed Brussels sprouts or a baked gnocchi with Brussels Sprouts and plant-Based chicken.
Vegan Pinsa with Brussels Sprouts and Hollandaise
Ingredients
For three Pinsa:
- 12 oz vegan pinsa dough (e.g. from Bauck Mühle)
- 2.5 tsp (0.25 oz) dry yeast
- 1.25 cups lukewarm water
- 1 tbsp oil
For the topping:
- 0.75 cup (200 ml) vegan hollandaise sauce
- 1 red onion
- 10 oz Brussels sprouts
- 3–4 slices vegan ham
For the marinade:
- 2 tbsp olive oil
- 1 tbsp agave syrup
- 2 tbsp balsamic vinegar
- salt
- pepper
For serving:
- balsamic glaze
- chili crisp
Instructions
Prepare the pinsa dough according to the package instructions: combine the baking mix with dry yeast, then add water and oil. Knead with a hand mixer (dough hook) until smooth. Cover and let rise for about 30 minutes in a warm place.
Prepare the toppings: mix olive oil, agave syrup, balsamic vinegar, salt, and pepper in a bowl. Trim and slice the Brussels sprouts, add them to the marinade, and toss well. Peel and halve the red onion, then slice thinly. Tear the vegan ham into pieces.
Shape the dough by dividing it into three portions and roll out each to about 0.5 inch (1 cm) thick. Line a baking sheet with parchment paper and place the Pinsa bases on top.
Spread vegan hollandaise on each pinsa and top with marinated Brussels sprouts, red onions, and vegan ham. Let rise again for 30 minutes while preheating the oven to 450 °F / 230°C (top/bottom heat).
Bake the pinsa for 15 minutes at 450°F / 230°C, then serve with a drizzle of balsamic glaze and a spoonful of chili crisp.
