Directions:

For the Dough: 

Combine whole-wheat flour, all-purpose flour, yeast, salt, and sugar in a food processor, then pulse to mix.

Combine hot water and oil in a measuring cup, and with the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball.

The dough should be quite soft, if it seems dry, add 1 to 2 tablespoons warm water, or if too sticky, add 1 to 2 tablespoons flour.

Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface.

Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.

Let the dough rest for 20 to 30 minutes before rolling.

For the Toppings:

Prep your pizza dough and let rest while you prepare the toppings, then preheat your oven to 475.

Trim brussels sprouts and shred them in a food processor.

Toss shredded brussels sprouts in a pan with minced garlic and olive oil for 10 minutes, then finish with a drizzle of balsamic vinegar,  then let them rest in the pan.

Cut thin slices of sweet potato (or use a spiralizer) and chop the red onion, then set aside.

To Assemble the Pizza:

Roll pizza dough out in the desired shape, then brush the crust with olive oil.

Top pizza dough with sweet potato, and crumbled goat cheese, then layer brussels sprouts, chopped onion, and crumbled feta if using.

Place a pizza stone or baking sheet on the lowest oven rack in your preheated oven and bake the pizza until the bottom is crisp and golden, 12 to 15 minutes, or until the crust is golden and brussels sprouts have crisped.

Let the pizza rest on the stone or baking sheet for 10 minutes before slicing. Enjoy!