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?
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
- 1/4 cup lard or coconut oil (where to buy coconut oil; where to buy pastured lard)
- 16 oz mushrooms, sliced
- 1 medium onion, halved and sliced into half moons
- 6 ounces pepperoni, divided (where to buy naturally-cured pepperoni)
- 1 small head of green cabbage
- 24 oz marinara or tomato sauce of choice (homemade; where to buy organic & BPA-free marinara)
- 1 teaspoon dried oregano (where to buy organic, non-irradiated oregano)
- 1/2 teaspoon garlic powder (where to buy organic, non-irradiate garlic powder)
- 8 oz mozzarella cheese, sliced (where to buy raw mozzarella from grass-fed cows)
The How-To
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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!
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.
Jenny – Glad you liked it!
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.
Thanks for the recipe. It looks yummy, and it’s on my list to make soon!
Shannon, this recipe was absolute perfection for my taste buds. Simple, a breeze to prepare and nutritious. Please, keep them coming!
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.
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 – 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.
Ok tks. Still gonna try it. I like cabbage, just not boiled. And I don’t know any other recipes other than eggrolls.
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. 🙂
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!
Oh yes!! I have a head of cabbage in the fridge, waiting for fresh inspiration and this looks like IT!
thanks…
robin
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.
Wow, this looks good. We eat tons of cabbage each winter – looking forward to trying it!
You may not know, but the teabagger yellow flag is on your website. Turns my stomach.
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.
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.
Where is the word “teabagger” on this site? I did not use it, a reader leaving a comment did.
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.
I made this for dinner tonight and it was delicious! Hubby and kids all ate it, the baby even liked it.
Thank you!
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!
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. 🙂
WoW!! This cabbage skillet pizza is delicious! Not a cabbage fan and didn’t expect this..will definitely make again
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!
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.
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!!
*hand.. not had 😉
Made this tonight!! Soooo great! Thank you!! It satisfied our pizza craving, perfectly.
I really want to make this, but I’m currently doing the 21dsd. What can I use to substitute for the cheese?!! =)
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!
Made this for my church Bible study group. They all loved it! Even the men. They had no idea they were eating yummy vegetables!
THANK YOU! Made this tonight, this was so delicious.
Lisa Vaporis!
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.
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.
Is there such a thing as grain free bread?
Dana Davis Cook
Lori Ann Rinkowski
This is awesome! Making it for the second time and my husband and I both love it! We aren’t eating grains, so make the kids a regular pizza, and make this one for us (we don’t want to share it, haha). 🙂
Lovely and very educational. I love the tips about properly rolling the ham. I’ve been eyeing this recipe recently and did not think abouyt sprouting my own thyme! Of course I can do that, or even sprout some chia se0BT̷e;dsW, I am coveting your meat slicer . I’ve seen it before and was not sure if it really is a decent slicer for under $100.
Very beautiful and amazing