Pizza and eating healthy might just go together thanks to this veggie-packed healthy pizza made with a cabbage crust. I take advantage of the cabbage's naturally hearty texture and its blank-canvas personality to transform it into a delicious base for a lighter feel-good pizza. It is a fun way to eat more veggies, because the fun part of the pizza is loading it up with all your favorite toppings!
Cabbage pizza is a lighter, nutrient-rich twist on traditional pizza. This veggie-forward alternative is low in carbs and calories but loaded with fiber, vitamin C, vitamin K, and antioxidants. This makes it as nourishing as it is delicious. This cabbage pizza is a simple way to enjoy all your favorite pizza flavors while getting extra nutrition in every bite.
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Why cabbage crust?
- Low-Carb without trying - you can skip the dough and keep all the flavor.
- Nutrient-Packed Goodness - Cabbage is loaded with vitamin C, Vitamin K, and fiber.
- Surprising Sturdy Base - slice it thick, and it will hold your toppings like a champ.
- Naturally Gluten-Free - No special flour blend or fancy ingredients needed. Just cabbage being awesome.
- A fun twist on Pizza Night - it looks cool, tastes great, and is not bad for the diet.
- Light but satisfying - you get the comfort-food feel without the heavy post-pizza slump.
Ingredients
What you'll need for Cabbage Pizza:
- Cabbage - the star of your keto cabbage pizza dream!
- EVOO (extra virgin olive oil) - flavor booster and browning buddy!
- Salt and Pepper- classic flavors to wake everything up
- Oregano - brings the instant pizza vibes
- Basil- fresh and fragrant
- Garlic Powder - because every great pizza starts with a whisper of garlic
- Marinara or Sugar-Free Pizza Sauce - choose your favorite because this is the glue that holds it all together.
- Parmesan - Savory and salty magic in this cheese
- Mozzarella - the melty, stretchy cheese pull hero!
- Pepperoni or Turkey Pepperoni - the classic, crispy, and salty goodness! This is what makes it feel like real-deal pizza night.
Equipment and Supplies
- Flexible Spatulas - These are so great for handling food!
- Sheet Pans - These pans are so versatile and easy to use.
- Basting Brush - Silicone Basting Brushes are the best! They are easy to clean and don't soak up all the liquid.
- Cheese Grater - This is my favorite grater...because I love freshly grated cheese!
- Low Sugar Marinara - It's hard to find a tasty one that isn't blasted with extra sugar. We've found we enjoy this brand.
Step-By-Step Instructions
After prepping your cabbage steaks, it's a simple addition of toppings and melting cheese! Whether you're grilling it or popping it in the oven, it's a healthier meal that will satisfy cravings and feel guilt free.
Prepping Cabbage Steaks For pizza
- Peel the outer layer of cabbage off and then cut off the end. Start slicing 1" steaks of the cabbage and lay them out on a sheet pan or your counter. You want a thick enough cut to hold its form in the oven. Too thin, and it'll fall apart. Preheat oven to 375°F.
- In a mixing bowl, combine salt, pepper, oregano, basil, garlic powder and olive oil and mix. Once mixed, using a pastry brush, paint the mixture on one side of the cabbage steaks and place them seasoned side down on a lined baking sheet or nonstick baking dish.
Pro Tip: Slice the cabbage steaks thick so that they stay sturdy and won't fall apart under the toppings.
- Next, add in half the parmesan cheese to seasoned olive oil and paint the mixture on the top side of the Cabbage Steaks. Place the sheet pan or baking dish in the oven and cook cabbage pizza for 30 minutes.
- Remove cabbage pizza from the oven. Using Marinara or Sugar Free Pizza Sauce, top the cabbage with 1 ½ to 2 tablespoon of the sauce on every cabbage steak. Then, layer each steak with the remaining Mozzarella and Parmesan cheese and pepperonis. Bake the Cabbage Steaks for another 15 minutes to melt all the cheese and heat up the toppings.
Pro Tip: Don't overdo the sauce; a light layer goes a long way. Too much can make the base soggy.
- Let it cool for 4-5 minutes before eating. For this pizza, you will need a fork and a knife. Enjoy!
Variations and Additions
Flavor Variation
- Mediterranean Style Pizza - you can give your pizza a fresh twist by using Feta cheese, Kalamata Olives, Spinach, and a sprinkle of oregano!
- BBQ chicken Cabbage Pizza - for something a little heartier, add some shredded chicken tossed in BBQ sauce, along with some mozzarella cheese.
- Tex-Mex Version - if you like some heat, add taco-seasoned ground beef or turkey, pepper jack cheese, and jalapenos. Finish with a drizzle of sour cream after baking.
Additions
- Sauce Alternative - You don't have to stick with marinara; you can try pesto, Alfredo, or even buffalo sauce.
- Finishing touches- Add some fresh basil, balsamic glaze, truffle oil, or a sprinkle of flaky sauce to enhance flavor.
- Protein Boost- Add any of the following: grilled chicken, turkey, pepperoni, sausage, bacon bits, or tofu.
Storing Leftovers
Storing in the fridge
- You can store leftover cabbage pizza in an airtight container for up to 3 days in the refrigerator.
- I lay parchment paper between slices to keep from sticking.
- The cabbage stays tender, and the flavor actually deepens overnight.
Freezing instructions
- You can freeze just the roasted cabbage crust. They will hold up great!
- Let them cool completely, then freeze laying flat in a freezer bag.
- I do not recommend freezing fully assembled cabbage pizza.
How to reheat
- The oven is the best method. I reheat at 400 degrees for 5-10 minutes until the cheese melts and edges crisp again.
- Air fryer: 375°F for 3-5 minutes. It is fast and crispy.
- Skillet - warm on a medium heat with lid for 4-6 minutes.
- The microwave will work in a pinch, but the cabbage may become slightly soft. Reheat in short bursts.
Video of Recipe
Recipe
Cabbage Pizza
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 Whole Head of Cabbage
- ½ Cup EVOO extra virgin olive oil
- ¾ tablespoon Sea Salt
- ¾ tablespoon Black Pepper
- ½ tablespoon Oregano
- 1 tablespoon Basil
- 1 tablespoon Garlic Powder
- ¾ Cup Marinara or Sugar Free Pizza Sauce
- ½ Cup Parmesan
- 1 ½ Cups Mozzarella
- Pepperoni or Turkey Pepperoni for toppings
Instructions
- Peel the outer layer of cabbage off and then cut off the end. Start slicing 1" steaks of the cabbage and lay them out on a sheet pan or your counter. You want a thick enough cut to hold its form in the oven. Too thin, and it'll fall apart. Preheat oven to 375°F.
- In a mixing bowl, combine salt, pepper, oregano, basil, garlic powder and olive oil and mix. Once mixed, using a pastry brush, paint the mixture on one side of the cabbage steaks and place them seasoned side down on a lined baking sheet or nonstick baking dish.
- Next, add in half the parmesan cheese to seasoned olive oil and paint the mixture on the top side of the Cabbage Steaks. Place the sheet pan or baking dish in the oven and cook cabbage pizza for 30 minutes.
- Remove cabbage pizza from the oven. Using Marinara or Sugar Free Pizza Sauce, top the cabbage with 1 ½ to 2 tablespoon of the sauce on every cabbage steak. Then, layer each steak with the remaining Mozzarella and Parmesan cheese and pepperonis. Bake the Cabbage Steaks for another 15 minutes to melt all the cheese and heat up the toppings.
- Let it cool for 4-5 minutes before eating. For this pizza, you will need a fork and a knife. Enjoy!
Nutrition
Frequently Asked Questions
A little, but in a good way. Roasting the cabbage brings out a mild and slightly sweet flavor that pairs well with the cheese and sauce. Most people say it tastes like a roasted veggie pizza and not straight cabbage.
You can roast the cabbage ahead of time, let it cool, and store it in the fridge for up to 3 days. You can add toppings and bake again when you're ready to eat.
Yes! Purple cabbage works just as well as green cabbage for this recipe. The flavor is nearly the same, and it roasts beautifully. Just remember, the purple color may darken as it cooks.
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Lisa says
Easy AND Delicious! Chef Tim is awesome! We are a pizza every Friday kind of family and this is a much healthier version . Thank you for the recipe, Tim!
CookitwithTim says
So welcome Lisa! Glad you've found this helpful for the family! Let me know how you get creative with it, the topping choices are endless!