Cauliflower Pizza with Brussels Sprouts, Bacon, and Shaved Parm

Makes 1 pan pizza

1     tablespoon balsamic vinegar
1     tablespoon olive oil
1     teaspoon honey
½    teaspoon kosher salt
1     cup Brussels sprouts, thinly sliced
1     cup shredded sharp white Cheddar
½    recipe Parmesan Cauliflower Crust, prebaked (page 17)
2     tablespoons cooked bacon, chopped
⅓ cup shaved Parmesan
1     tablespoon fresh chives, sliced
       flaky sea salt, for garnish
       freshly ground black pepper, for garnish

Nutritional information per serving (based on 8 servings):
Calories 186 (62% from fat) • carb. 6g • pro. 11g • fat 13g • sat. fat 5g chol. 36mg • sod. 535mg • calc. 255mg • fiber 2g

1. Preheat the pizza oven with the pizza stone on the rack to 500°F.
2. In a medium bowl, whisk together the balsamic vinegar, oil,
honey, and salt. Toss the Brussels sprouts in the balsamic
mixture and set aside.
3. Scatter the Cheddar over the cauliflower crust, followed by the
Brussels sprouts and the bacon.
4. Set the timer for 5 minutes. Slide the deep dish pan onto the
pizza stone. Start the timer.
5. When the timer sounds, check the pizza. If baked to desired
doneness, remove the pan from the oven, or bake for about 1
more minute. Let cool for 2 minutes on a cooling rack and then
remove from the pan.
6. Garnish with the Parmesan, chives, flaky sea salt, and black
pepper before slicing and serving.