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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.


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Shannon lives on a two acre off-grid homestead in Central Texas with her husband and four small children. Their family is attempting to create a simple, sustainable way of life from scratch. They like to call it agrarianism. Chickens, gardens, managing life in a small home, lots of food fermentation, homeschooling, and writing about it all make up the full and wonderful days of this life that she writes about at Nourishing Days.

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32 Responses to Grain-Free Cabbage Pizza Skillet
  1. Patty
    November 14, 2013 | 8:24 pm

    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
    November 14, 2013 | 11:07 pm

    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.

    • Shannon
      November 18, 2013 | 4:15 pm

      Jenny – Glad you liked it!

  3. Julie Drigot
    November 15, 2013 | 6:17 am

    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. Cindy
    November 15, 2013 | 8:57 pm

    Thanks for the recipe. It looks yummy, and it’s on my list to make soon!

  5. Anne
    November 16, 2013 | 1:33 pm

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

  6. Nissa
    November 18, 2013 | 2:00 pm

    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.

  7. christina
    November 18, 2013 | 3:19 pm

    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?

    • Shannon
      November 18, 2013 | 4:18 pm

      Christina – There is no crunchy, stable crust here. You end up with a thick bed of flavored vegetables with a nice layer of cheesy goodness on top.

      • christina
        November 19, 2013 | 5:57 pm

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

  8. Kristy
    November 19, 2013 | 11:58 am

    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. :)

  9. MamaCassi
    November 19, 2013 | 12:04 pm

    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!

  10. robin
    November 19, 2013 | 12:47 pm

    Oh yes!! I have a head of cabbage in the fridge, waiting for fresh inspiration and this looks like IT!

  11. EJ
    November 19, 2013 | 1:56 pm

    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.

  12. Sarah @ Fit Family Together
    November 19, 2013 | 2:59 pm

    Wow, this looks good. We eat tons of cabbage each winter – looking forward to trying it!

  13. Dam Spahn
    November 19, 2013 | 7:35 pm

    You may not know, but the teabagger yellow flag is on your website. Turns my stomach.

    • Kristen
      November 20, 2013 | 11:47 am

      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
        December 14, 2013 | 9:00 pm

        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.

        • Kristen
          December 14, 2013 | 9:52 pm

          Where is the word “teabagger” on this site? I did not use it, a reader leaving a comment did.

          • Ken
            December 14, 2013 | 11:08 pm

            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.

  14. Gabreial W.
    November 19, 2013 | 8:13 pm

    I made this for dinner tonight and it was delicious! Hubby and kids all ate it, the baby even liked it.

    Thank you!

  15. Stacey@driveyourhealth
    November 20, 2013 | 7:37 am

    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 ;-) Thanks for passing it along!

  16. susie
    November 20, 2013 | 11:37 am

    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. :)

  17. Teri Shaver
    November 20, 2013 | 12:49 pm

    WoW!! This cabbage skillet pizza is delicious! Not a cabbage fan and didn’t expect this..will definitely make again

  18. Janine
    November 20, 2013 | 7:45 pm

    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!

  19. Nicci
    November 22, 2013 | 9:36 am

    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.

  20. Rose
    November 22, 2013 | 1:47 pm

    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!!

  21. Rose
    November 22, 2013 | 1:48 pm

    *hand.. not had ;)

  22. Amy
    November 25, 2013 | 1:38 am

    Made this tonight!! Soooo great! Thank you!! It satisfied our pizza craving, perfectly.

  23. Felicia
    December 5, 2013 | 3:47 pm

    I really want to make this, but I’m currently doing the 21dsd. What can I use to substitute for the cheese?!! =)

  24. Liz
    December 13, 2013 | 6:05 pm

    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!

  25. Lisa
    February 18, 2014 | 1:04 pm

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

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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