Cabbage pizza crust is a fun twist on the classic recipe that showcases the natural crunch and mild flavor of cabbage We love how it lets us enjoy a lighter slice without losing the joy of our favorite sauce and cheese
By using shredded cabbage we keep things gluten free while boosting the nutritional value of every bite It’s an easy method that saves us time in the kitchen and leaves room for creative toppings that make our meal satisfying
Ingredients
- 2 cups of finely shredded cabbage (We like to pat it dry to reduce excess moisture)
- 2 large eggs (They help bind the crust)
- 1 cup of shredded mozzarella cheese (This adds a creamy texture)
- 1/4 cup of grated Parmesan (We prefer freshly grated for a bold taste)
- 1 teaspoon of Italian seasoning (This boosts the “pizza” aroma)
- 1/2 teaspoon of salt (We adjust based on personal preference)
- 1/4 teaspoon of black pepper (We use fresh ground for a gentle kick)
- We gather the gluten-free ingredients for our cabbage pizza crust.
- We start by measuring the shredded cabbage and lightly pressing out any extra liquid with paper towels.
- We whisk the eggs in a mixing bowl until the yolks and whites are combined.
- We stir in the cheeses plus the Italian seasoning.
- We add our squeezed cabbage then sprinkle salt and pepper.
- We fold everything together until it forms a cohesive mixture ready for shaping.
Equipment
- Large mixing bowl: We combine shredded cabbage eggs and cheese inside this bowl
- Measuring cups and spoons: We measure all ingredients precisely to maintain consistent results
- Clean kitchen towel: We use it to remove excess moisture from the shredded cabbage which helps our crust stay firm
- Baking sheet: We line it with parchment paper so the crust does not stick
- Whisk: We blend eggs seasoning and cheese quickly
- Spatula: We press and shape the mixture into a thin round crust
- Oven mitts: We protect our hands when moving the hot baking sheet in and out of the oven
Prep the Cabbage
We want crisp and dry strands to form a sturdy crust. High moisture can cause soggy results so we focus on thorough preparation.
Shred the Cabbage
We remove any wilted outer leaves and rinse the head. We quarter it and slice each section into very thin strands. We use a box grater or food processor if we prefer. Aim for fine shreds for better binding and even cooking.
| Quantity of Shredded Cabbage | Approximate Weight |
|---|---|
| 2 cups | 150 grams |
| 3 cups | 225 grams |
Remove Excess Moisture
We gather the shredded cabbage in a clean kitchen towel. We twist it firmly to press out any remaining water. Excess moisture can weaken the crust structure so keep squeezing until the strands feel damp but not dripping.
Mix the Crust
Now we transform our cabbage pizza crust ingredients into a cohesive mixture. We ensure every component binds together for a firm base.
Combine the Ingredients
We place the shredded cabbage in a large mixing bowl. We add the whisked eggs the mozzarella cheese and the Parmesan cheese. We sprinkle in the Italian seasoning salt and black pepper. We use a spatula to fold everything until it forms a thick and uniform dough. The mixture should feel moist but not soaking.
Form the Crust
We transfer the dough onto our prepared baking sheet. We press and shape it into a circular crust. We keep the thickness as even as possible for consistent cooking. We gently smooth the edges to prevent cracking. We pause here to double-check that our crust is sturdy enough to carry toppings.
Bake the Crust
Baking helps our Cabbage Pizza Crust gain a sturdy base. We aim for a lightly golden surface for maximum crispness.
Par-Bake Until Set
Place the crust in the oven preheated to 400°F. Bake it for 15 minutes or until the edges look golden and the center feels firm. We watch the color closely so it does not darken too fast. We want the crust lightly crisp but not fully hard.
Here is a quick guide:
| Stage | Time | Temperature |
|---|---|---|
| Par-Bake | 15 minutes | 400°F |
Cool Slightly Before Topping
Remove the crust from the oven. Let it rest for about 5 minutes so it can firm up. We avoid pressing down on the hot surface. We want a sturdy foundation for our sauce and cheese.
Top and Final Bake
We remove our par-baked crust from the oven once it appears firm and lightly browned. We shift our focus to layering flavorful sauce, cheese, and toppings for a bold finish.
Add Sauce and Cheese
- Spread a thin layer of tomato sauce or pesto across the surface. We prefer a thick sauce packed with flavor.
- Scatter 1 cup of shredded mozzarella cheese (about 110 grams) around the crust. We use part-skim mozzarella to control extra oil.
- Add a small handful of grated Parmesan if we want richer taste.
Finish with Desired Toppings
- Place any extras on top such as pepperoni slices, diced bell peppers, or sliced mushrooms.
- Push the pizza back into the oven for the final bake.
- Bake at 400°F for 8 to 10 minutes until the cheese is bubbling and the edges are golden.
- Let it rest briefly before slicing.
| Bake Step | Temperature | Time |
|---|---|---|
| Par-bake | 400°F | 15 minutes |
| Final Bake | 400°F | 8 to 10 mins |
Serving Suggestions
We like to slice our cabbage pizza crust into six wedges. Each piece holds its shape well so we often arrange them on a platter for easy serving. We enjoy pairing it with a fresh green salad topped with crisp cucumbers and tangy vinaigrette. This combination makes a light yet filling meal.
We also like to add extra sides for variety. We sometimes serve roasted bell peppers, zucchini, or eggplant as a colorful addition. We drizzle a bit of extra olive oil or pesto sauce on top of our pizza slices for added richness. This helps balance the mild flavor of the cabbage crust.
If we have leftovers we store them in an airtight container in the refrigerator. We enjoy reheating the slices in a hot skillet or baked in the oven at 350°F for about 5 minutes. This keeps the crust crisp and the cheese melty. Here is a quick reference for leftover storage:
| Storage Method | Approximate Duration |
|---|---|
| In the refrigerator | Up to 2 days |
We top our reheated slices with chopped basil, olives, or chili flakes for a burst of flavor. We find that these quick garnishes brighten up the pizza and elevate its overall taste.
Conclusion
We love how this approach turns cabbage into a firm canvas for our favorite toppings. It brings a fresh spin to a familiar meal and invites endless experimentation. Whether we’re aiming for a healthier pizza night or exploring new flavors there’s so much to enjoy in every bite. Let’s keep the creativity flowing and share this satisfying recipe with friends who appreciate a fun twist on homemade pizza.
Frequently Asked Questions
What is a cabbage pizza crust?
Cabbage pizza crust is a creative substitute for traditional dough made by combining finely shredded cabbage, eggs, and cheese. It’s baked until golden, forming a sturdy yet crunchy base to hold your favorite toppings. This alternative is gluten-free, packs extra nutrients from cabbage, and offers a mild flavor that complements any sauce or cheese you add.
Which ingredients do I need?
You’ll need shredded cabbage, eggs, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and black pepper. A pinch of additional herbs or garlic powder can also boost flavor. These simple items help form a satisfying crust that holds up during baking.
How should I remove moisture from the shredded cabbage?
After shredding the cabbage, place it in a clean kitchen towel, twist firmly, and squeeze out excess water. Aim for a moist but not soaking texture. Removing moisture is critical so your crust doesn’t turn soggy, helping the dough bind better and bake into a crisp foundation for toppings.
How do I form and bake the cabbage crust?
Combine all your ingredients in a large mixing bowl until you get a thick, uniform dough. Spread it onto a parchment-lined baking sheet and shape it into a circle. Bake in a preheated oven at 400°F for around 15 minutes until the edges look golden. Let it rest a few minutes before adding toppings.
Can I add different toppings to the crust?
Absolutely! Feel free to use tomato sauce, pesto, extra cheeses, pepperoni, vegetables, or fresh herbs. Once you’ve par-baked the crust, spread your favorite sauce and sprinkle on toppings. Return it to the oven for another 8 to 10 minutes or until the cheese is bubbly and edges are crispy.
How should I store and reheat leftovers?
Store cooled leftover slices in an airtight container in the refrigerator for up to two days. For best results, reheat them in a heated skillet or oven. This method helps restore the crispy texture while warming through the cheese and toppings.
Is cabbage pizza crust fully gluten-free?
Yes, when made with cabbage, eggs, cheeses, and seasonings only, this crust is naturally gluten-free. Just ensure all added sauces, toppings, and seasonings are also free from gluten-containing ingredients before you bake and serve.
What’s the best way to serve cabbage pizza crust?
Slice the finished crust into six wedges. Serve with a fresh garden salad or roasted vegetables to round out your meal. For extra flavor, top each slice with fresh basil, olives, or chili flakes. This combination creates a balanced, delicious, and colorful plate that’s easy to enjoy.