As a creative events agency, we regularly learn and process a client’s brand vision in order to predict potential challenges and provide creative solutions. Our Red Velvet Events Cookbook was developed after thinking in that capacity—except for ourselves. We thought, Hm, what is the crux point of Austin and Red Velvet Events? The answer was simple: food. So we created this cookbook, and ended up getting to do it for others!

In honor of National Culinarian’s Day, we decided to share one of our favorite recipes from Outcook. Outeat. Outdrink!

Hippie Chick Pizza by Lauran Jansma-Grimes

2-3 fresh Brussels sprouts, sliced
1-2 baby Portobello mushrooms, sliced
White onion, sliced
6-8 Kalamata or black olives, sliced
½ tablespoon garlic, minced
Handful of spinach or arugula
2-3 slices Prosciutto (optional)
½ tablespoon olive oil
1/3 cup shredded Italian blend cheese
Personal sized pizza crust
Fresh or unfrozen is best

1 Preheat oven to the listed time on your selected pizza crust. The brand my husband and I use is Mama Mary’s Gluten Free Personal Crusts which asks for 425ºF.
2 While the oven preheats, prep your crust on a standard baking sheet. For the sauce, since this is a white pizza, I use ½ tablespoon of olive oil and ½ tablespoon of minced garlic (fresh or from a jar) on crust, spread thinly. Once completed, I like to pepper my crust before placing the toppings.
3 Slice all of your veggies to your preference. I typically like to cut my Brussels into quarters, mushrooms into thin slices, onion into slices, and olives either in half or sliced. Set aside.
4 After cutting up your Brussels toss in a teaspoon of olive oil, and seasons with salt, pepper, and garlic powder to taste.
5 Once all toppings are finished, go ahead and dress your pizza! I personally like a thin layer of cheese, all the toppings on top (around 5 pieces of Brussels per pizza) and spinach or arugula on top.
6 Place in the oven per the length requested on your crust, and enjoy!