Delicious Cabbage Pizza

Delicious Cabbage Pizza

So, did everyone eat too much during the holidays? Yeah, me too. I also had a New Years Pizza Party. Hence a lot of pizza dough in the fridge and freezer. This might be a bit of a stretch of a real Pizza lover, I realize that, but let’s talk about Cabbage Pizza. It’s surprisingly good! As I said I’ve been drowning in pizza dough and have been eating pizza for breakfast (here’s an amazing breakfast pizza, btw), lunch and dinner for a week now and must admit even though you can vary your pizza endlessly I’m a bit feb up. This version however feels a bit healthier, if you like you can do it on whole meal as well. And since it’s cabbage it’s packed with healthy stuff that will keep you from getting sick and give you great energy. The cream cheese instead of the regular cheese makes it lighter as well.

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Looks amazing, doesn’t it?

So, how do you do this amazing pizza?

For 4-6 big servings you will need (I usually make a big batch of dough and save half of it in the freezer, it will also keep a few days in the fridge) :

Dough

  • 1 1/3 tablespoon Dry yeast
  • 3,5 dl Warm water
  • 2 tablespoons Sugar
  • 1 1/2 teaspoon Salt
  • 2 tablespoons Olive oil (or any other oil)
  • 9-10 dl Flour

Topping

  • 10 dl shredded cabbage, any color you like, i mixed red and regular (I used my spiralizer, but you can use a knife or a mandolin as well)
  • 300 g Cream Cheese (I used a plant based version to make it vegan)
  • 4 cloves of Garlic, finely chopped
  • Olive oil

We start with the dough, since it needs to rise and stuff, and that takes time.

You need to pour the warm water (it needs to be warmer than finger temperature, but not too hot, then the poor yeast organisms will die) in a bowl and add the dry yeast and the sugar. It takes about 10 minutes for the yeast to activate, don’t worry, you will see when it happens, theres a little green light that says go. Just kidding, the mix will get a light foam when it’s ready.

Then, add half of the flour and stir well. Keep adding flour a bit at a time until you need to use your hands. Start kneading the dough on a floured work surface and keep adding more flour until the dough no longer sticks to the work surface. This takes at least 10 minutes of kneading, and is a great work out. Pour some oil in a bowl and let the dough rise in there until it has doubled it size (don’t you just hate that description? I can tell you that it is about one hour).

When the dough is done rising you can either make 2 really big pizzas or 4 smaller but still quite big pizzas. You just pour the dough on the work surface again and start forming pizzas with your hands. Or use a rolling pin. That’s okay too!

Spread the cream cheese on the pizzas and distribute the chopped garlic evenly. Add the cabbage, drizzle some olive oil over and throw the pizzas in the oven that you turned on at 200 degrees celsius 10 minutes ago. Every oven is different from each other so keep a good look at your pizzas but they need around 10 minutes in the oven be done.

I added som cream cheese on the top of the pizza just before serving as well. Enjoy!

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