Grain-Free Cabbage Pizza Skillet

Pizza Cabbage Skillet

We’ve eaten grain-free off and on for about five years now. Even when we’re not officially off of grains, the experience of having to forgo them has changed the way I look at preparing meals for my family. Now, more often than not, vegetables are the bulk of most of our meals.

And when all else fails, I turn to cabbage. It was the backbone of the Cabbage Bolognese recipe in my winter cookbook, allowing us to get all of the delicious meat sauce with none of the pasta. And now it becomes the bed on which we can layer cheese, mushrooms, pepperoni, and sausage and call it pizza.

Oh, and it cooks in one skillet that goes from stove top to oven. And did I mention it tastes just like pizza?

pizza cabbage skillet 3

Grain-Free Cabbage Pizza Skillet

Recipe Note: Use whatever meat or vegetables you generally like on pizza. Swap out pepperoni for sausage, use peppers instead of mushrooms, etc.

The Players

pizza cabbage skillet 2

The How-To

  1. Preheat the oven to 400 degrees and place a 12″ oven-safe skillet over medium-high heat. Add the lard followed by the mushrooms. Let the mushrooms brown for a few minutes before stirring. Saute for about five minutes, or until they begin to brown and soften.
  2. Add the sliced onion and cook a few minutes while you prepare the pepperoni. Set aside one handful of the pepperoni for topping, and then dice the rest into bite-sized pieces. Add to pan with onions and mushrooms and allow to cook for several minutes to render out some of the pepperoni fat.
  3. While that is cooking, prepare your cabbage. Slice into quarters, remove core, and then slice each quarter thinly as you would for making coleslaw. Cut these shreds into thirds, horizontally, and add to pan. Continue with the rest of the cabbage.
  4. Once all of the cabbage is in the pan give it a generous sprinkling of salt, crank the heat to high, and stir occasionally. This is the time when you want the cabbage to cook out all of its moisture. It should take 5-10, depending on how fresh it is.
  5. Once the cabbage cooks down a bit, add the tomato sauce, oregano, and garlic powder. Cook, stirring occasionally, for about 5 minutes or until all flavors are combined and the sauce and vegetables are nice and thick. Taste for seasoning and add salt as necessary.
  6. Turn stove top off, pat cabbage mixture down into an even layer in the skillet and top evenly with sliced cheese. Disperse pepperoni evenly on top of cheese.
  7. Move to oven and bake for about 20 minutes, or until cheese is melted and golden brown. Let sit for at least 10 minutes before serving. Serve with a salad or sauerkraut.



  1. Patty says

    Definitely gonna try this! I make a cabbage lasagna that has replaced ‘wheaty’ lasagna. I’ve been making it for years. We don’t miss the noodles at all!
    Thanks for the recipe!

  2. Jenny says

    I made this tonight and it was great. We love cabbage at our house and we also love the pepperoni flavor of pizza. It was a great combo! Thanks.

  3. Julie Drigot says

    This recipe looks so good. I’ve never been a fan of pepperoni but I’m guessing the same could be done with sausage. Thanks for this.

  4. Anne says

    Shannon, this recipe was absolute perfection for my taste buds. Simple, a breeze to prepare and nutritious. Please, keep them coming!

  5. Nissa says

    So good! I made this last night for lunches for my husband and I. Our kids are not onion fans. We love it! Tastes just like pizza! The kids then tried it because it smelled so good and it’s almost gone, they love it too. Thank you.

  6. christina says

    Ok this sound great but I must admit I’m confused . Does it make a “crust” like pizza so you can eat it with your hands or do you have to use a fork?

      • christina says

        Ok tks. Still gonna try it. I like cabbage, just not boiled. And I don’t know any other recipes other than eggrolls.

  7. Kristy says

    Looks delicious!!
    Curious how people make cabbage into noodles. Ive looked online and have never found recipes. Maybe I am not searching for the right things. :)

  8. MamaCassi says

    just made my list. i have 3 kids who i know would eat it, and 2 who might just make faces and pick the cheese and pepperoni off. i know i’d love it! i love the cauliflower crust pizza. but mushrooms and cabbage? oh yeah!

  9. EJ says

    I bought the Gluten Summit and I am listening to it now. I feel like this is going to be huge and I want to be able to absorb all the information.

    • says

      It’s not a teabagger flag. It’s the Gadsden Flag from the American Revolutionary war. The American rebels used it to rally the troops. If you click on it, you’ll see it takes you to my About page where the first words are “I’m a rebel.” It’s meant to play into the site’s theme of being an outlaw, a renegade.

      • Ken says

        You may or may not realize how offensive and crass the term “teabagger” is. You might want to take a moment and read up on the origins of the expression. Whether you agree with the ideology or not, it seems like a bad business decision to refer to a potential segment of your readers in such an offensive and mean way.

        I support what you are trying to do with this blog, and would hate to see something completely unnecessary derail your efforts.

          • Ken says

            You responded by saying, “It’s not a teabagger flag.” I don’t mean to be combative at all, and my comment was meant to bring to your attention that you might appear to be using the same derogatory language. I didn’t mean to sound like I was attacking you. I hope that my comment is received in the spirit it was intended.

  10. says

    The cold weather is finally here and I am excited to make this…good, warm comfort food to make you feel good! We are not completely grain-free either, but I love being able to substitute veggies for grains or pasta any day ūüėČ Thanks for passing it along!

  11. susie says

    Shannon ~ I will be making this tonight! My brain has gone c-r-a-z-y with what I can put on it – just like as if I was making a ‘regular’ pizza! My husband will love this dish. Grains and dairy are not a part of our lives. Both do not do well at all with the human body. :)

  12. says

    This was awesome! Our pepperoni was spicy, it added a nice heat, and I used cheddar(because i forgot to buy mozzarella) and we loved it! Thanks for posting!

  13. Nicci says

    I make my own meatballs and freeze in packs, make my marinara and freeze in batches. We love it over spaghetti squash and now i can’t wait to try this pizza and will also experiment on the lasagna.
    Some of the latest studies show that wheat and dementia are related. Anytime we can avoid a poisoning of our body parts by simply changing the way we eat is empowering. Thanks for the recipe and your mission of sharing.

  14. Rose says

    THANK YOU! I just made this for lunch today! loved it!! so simple and delicious!! I couldn’t get over how filling it was either. This is definitely going on my rotation of meals! I’ve been wheat/grain free since Jan 2012, and today, after trying this recipe, I have stopped looking for that “perfect wheat-free crust”.. (I’ve been disappointed many times trying to find that one).. not only does this taste wonderful.. it’s made with ingredients I always have on had .. again.. huge THANKS!!

  15. Liz says

    This was so delicious! I actually cooked up some mild italian sausage and mixed that in with the cabbage. Oh my gosh! My husband kept making fun of it because Friday is usually our pizza night (I eat the toppings and he gets the whole shebang) so when I told him I was making pizza he expected something totally different. However, he ate his first serving and then went back for seconds!! Thank you!

  16. Lisa says

    Made this for my church Bible study group. They all loved it! Even the men. They had no idea they were eating yummy vegetables!

  17. Paul Ellington via Facebook says

    We have been making this recipe ever since I saw it posted here a year or so ago. Try any variation of toppings. And the last time I cut a little back on the cabbage and the cheese really held the pieces together like a slice. Either way this recipe rocks.

  18. Mari Morgan via Facebook says

    I’ve tried a few cabbage and cauliflower pizzas and they all still have that sulfurous undertone to my palate – I think I’ll stick with the “biggest portobello mushrooms I can find” personal-pizza route.

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