This delicious cabbage pizza crust recipe is keto, gluten-free, and easy to make
If you’ve been living the keto and gluten-free lifestyle for any amount of time, chances are high you know how to make cauliflower pizza crust. But have you tried a cabbage pizza crust?
Cabbage and cauliflower are very similar when it comes to nutrient contents, fat, calories, and carbs. They have roughly the same amount of Vitamin C, A, and E and are great sources of fiber and antioxidants. To see a more complete comparison, visit Cauliflower vs. Cabbage.
When it comes to using them in a no-dough pizza recipe, the differences lie in taste, texture, and ease of preparing.
Cauliflower has a mild sweet and nutty flavor with bitter undertones. If overcooked it can become very bitter. To make a cauliflower crust pizza requires that the cauliflower be pureed in a food processor in preparation to make the crust.
Cabbage can sometimes be sweet and has a very tough and crunchy texture, making it perfect for pizza! To prepare a cabbage pizza crust, the cabbage only needs to be sliced or chopped. No food processor necessary (which means a little less mess to clean up).
Between the taste, the crunchy texture, and the easy assembly I haven’t quite figured out why the cabbage pizza crust isn’t as well known as the cauliflower crust.
It’s time for that to change!
How to make a cabbage pizza crust & what to put on it
There are tons of gluten-free and keto pizza options now available in most large cities. Pizza places have jumped on the trend and offer gluten-free crust options. It’s even simple now to purchase no-carb frozen pizza dough at Walmart. But I have yet to see them tackle this simple and delicious cabbage crust.
To start, you will need the following ingredients:
- 4 cups of either sliced or chopped cabbage
- 1 small onion, diced
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- Salt and pepper to taste
- 3 eggs, room temperature and slightly beaten
Once you’ve gathered all the ingredients, pre-heat a large pan on your stovetop to medium heat. Add the olive oil and the butter. Once the butter has melted, add the diced onion and sauté for five minutes. Next, add the cabbage and season with salt and pepper.
Continue to cook until both the onions and the cabbage are tender. Remove from heat and place the mixture in a bowl to cool slightly.
While the cabbage is cooling, I gather the toppings.
My favorite toppings for this pizza recipe
While I love the taste of homemade tomato sauce, the truth is if I’m crunched for time, this is the first place I cut back. I’ve included my steps for a simple tomato sauce that I absolutely love, but the pizza will turn out great with store-bought pizza sauce as well.
My favorite toppings for this cabbage pizza recipe is chicken, sautéed with fresh garlic, red peppers, mushrooms, and spices.
Here is what you will need for the chicken toppings:
- 1 chicken breast, diced into pieces
- 4 garlic gloves, minced
- 1 large red pepper, diced
- 2 cups of mushrooms, sliced
- 1 Tbsp. of butter
- 1 Tbsp. of olive oil
- ¼ tsp of cumin
- ½ tsp of coriander
- ½ tsp of paprika
- Salt & Pepper to taste
Reheat over medium heat, the same pan that you used to prepare the cabbage. Add butter, olive oil, and garlic. Sauté the garlic until it is tender and golden brown. Next, add the diced chicken and cook for 5 minutes. Add the cumin, coriander, paprika, salt, and pepper as the chicken lightly browns. Next, you will add the peppers and mushrooms and continue to cook until they reach your preferred tenderness. Set aside.
I am all about making as little mess as possible. That’s a big part of why I make the toppings before the tomato sauce. It’s the cooking I find enjoyable, not the clean up.
Here’s what you need to gather to make the pizza sauce:
- 1 jar of pizza sauce, or pesto sauce (which I used in mine)
- 1 Tbsp. of olive oil
- 1 large tomato, diced
- 2 garlic cloves, minced
- 1 Tbsp. of cilantro
- ⅛ tsp of cumin
- ¼ tsp of paprika
- Salt & Pepper to taste
Using the same pan, heat the olive oil over medium-heat and sauté the garlic until golden brown and tender. Next add the tomato and spices. Cook until the sauce is thick and no water is left in the pan.
Time to assemble!
Preheat the oven to 350 degrees F.
Cover the pizza pan with parchment paper and spray it with olive oil to prevent the cabbage from sticking to the pan.
Pour the slightly beaten eggs over the cabbage and onion and mix well to form the gluten-free, keto-friendly crust. Make sure it is well mixed as the eggs are what bind the vegetables together.
Top the crust with a light coating of the tomato sauce, to much liquid will prevent the crust from holding its shape and the pizza will be soggy.
Next add the sautéed chicken, red peppers, and mushrooms. Top with 1 cup of shredded mozzarella cheese.
Place the pizza pan on the center rack of the preheated oven for 25 to 30 minutes.
Once done I like to sprinkle mine with some parsley before serving. It adds a pop of color and enhances the flavor.
Serve hot and enjoy!
Your shopping list for making this no-dough pizza recipe
Here is everything you will need to gather before you begin:
- Pizza pan
- Parchment paper
- Sauté pan
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 4 garlic cloves
- 3 cups cabbage
- 1 small onion
- 1 large tomato
- 1 small red pepper
- ½ cup of mushrooms
- 3 eggs
- 1 cup mozzarella cheese
- 1 chicken breast
- ⅜ tsp of cumin
- ½ tsp of coriander
- ¾ tsp of paprika
- 1 Tbsp of cilantro
- Salt & Pepper
What topping can you put on pizza?
I’ve added a few of my own special twists to this delicious keto, gluten-free pizza recipe. In the past, I’ve skipped the chicken for an easy meat-free vegetarian pizza.
For those who like their pizza a little heavier, substitute the chicken for a ground sausage or beef.
One of the best things about making pizza at home is all the little tweaks you can make specific to your tastes.
What is your favorite pizza topping?
