Do you have a mountain of Thanksgiving leftovers in your fridge that you’re not sure what to do with? This years Jasmine and I spent hours in the kitchen preparing the most epic feast to enjoy, however our eyes were bigger than our stomachs, and we have leftovers to last us the rest of the year (if only they would stay good for that long). We had so much fun preparing the food and getting everything ready for the holiday, check out Jasmine’s video below:
I decided to get creative and stray away from the typical leftover sandwiches, and create a leftover pizza, which consisted of a mountain of mashed potatoes, stuffing, creamed corn, and brussels sprouts—all vegan of course. Below are the separate recipes and the easy-to-follow steps to assemble the pizza!
RECIPE’S USED
The Best Vegan Creamed Corn via Sweet Simple Vegan
Gluten-Free Sourdough Stuffing via Sweet Simple Vegan
Brussel Sprouts:
- Cut in half
- Line on parchment covered baking tray
- Season with a generous amount of salt, pepper, and garlic
- Bake @ 350 degrees for 15 minutes
PREPARING THE PIZZA
- Use 14″ store bought crust (or make your own)
- I had a whole lot of trouble rolling out the dough into a circular shape so I opted for the pre-made store bought crust, lame I know, but I am working on my pizza dough rolling skills for next time
- Preheat the oven to 450 degrees
- First, add a generous helping of mashed potatoes to the crust (I think I made 4 batches of mashed potatoes this week)
- Spread evenly
- Add the stuffing on top
- Add the creamed corn
- And finally, add the brussels sprouts
- Bake for 15-20 minutes
And that’s it! What would be your favorite Thanksgiving left overs to put on a pizza?
Yuuusssss. Those Brussels.
I don’t know why I never thought to put gravy and Brussels sprouts on a pizza! This is genius.