Recipe: Gluten-Free, Low-Carb Cabbage Pizza

New for fall - colorful cabbage pizza

Nutrition
Recipe Gluten-free, Low-carb Cabbage Pizza healthy

Our latest recipe is a celebration of the changing seasons and the rich bounty that fall’s harvest has to offer, and we think you’ll love the fun twist on classic crust.

This fresh take on pizza draws on sweet cabbage, juicy zucchini and earthy mushrooms for divine seasonal flavors packing a serious nutritional punch. But if you think the cabbage is a topping, think again! Instead, it’s blended into a bright indigo dough with flaxseeds and mozzarella, then baked into a crispy and delicious grain-free base.

Humble cabbage makes the perfect substitute for traditional dough: it’s low in calories, high in fiber and chock-full of phytochemicals, antioxidants, vitamins, and minerals. Especially rich in vitamin C, vitamin K and glucosinates, purple cabbage even has an edge over the green version, containing ten times more vitamin A. You can count on cabbage to keep you looking young, to help build stronger bones, and to generally improve your eye and skin health. Cabbage can also help detoxify your body and boost your immune system, form a protective shield against colon cancer, and promote weight loss.

Thanks to the pairing of nutrient-rich cabbage with flaxseed, equally potent for skin and hair health, this pizza might just turn into your new beauty secret! Flaxseeds also help lower your cholesterol and promote digestive health and weight loss thanks to their omega-3 and fiber content and B vitamins. And the great thing is, you don’t really need to load up on the seeds – a small helping is enough. We recommend a tablespoon of flaxseeds a day to meet your daily essential nutritional requirement.

If the nutritional benefits aren’t enough to convince you to ditch the delivery ‘za, this pizza’s rich flavors will. Let’s get cooking!

Gluten-free, Low-carb Cabbage Pizza

Recipe-Gluten-free-Low-carb-Cabbage-PizzaPreparation time: 30 min.
Nutrition: 501kcal.

Ingredients (makes two snack portions):
  • ⅕ cabbage head (small) (~5 oz)
  • 1 whole eggs (~1 ¾ oz)
  • 3 oz mozzarella (part skim milk)
  • ¼ cups can diced tomatoes (no added salt or sugar) (~2 oz)
  • 1 ¼ tbsp tomato paste (no added sugar) (~¾ oz)
  • ½ cups mushrooms (sliced) (~1 ¼ oz)
  • ½ zucchini (~3 ½ oz)
  • ½ onion (medium sized) (~2 oz)
  • ¼ tsp black pepper
  • 1 ¼ tbsp fresh basil (chopped)
  • 1 ¾ tbsp ground flax seeds (~⅔ oz)

Directions:
  1. Preheat oven to 350°F (180°C). Line a baking tray with baking paper.
  2. Clean cabbage and cut into small pieces. Cut the mozzarella into small pieces as well. Add cabbage, egg(s), half of the mozzarella, flax seeds and pepper to a food processor and mix.
  3. Spread the mixture onto the baking paper. Bake for 20 minutes in the oven.
  4. Combine tomato paste and can diced tomatoes.
  5. Clean mushrooms and slice them. Wash zucchini and cut into thin slices as well. Peel onion and chop it.
  6. Spread the tomato mixture on top of cabbage pizza base. Add mushrooms, zucchini and onion. Sprinkle with the remaining mozzarella cheese. Bake for another 10 minutes.
  7. Serve with fresh basil.

If you’re looking for more pizza ideas, check out our watermelon fruit pizza recipe. Happy tummy, happy you!

Wishing you a healthy and happy day,

Lisa

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