Gluten Free Cabbage Pizza with Low Carbohydrate Content

Our last recipe is a celebration of the season change and the generous reward that autumn harvest has to offer; and we think you'll love the fun twist on classic pasta.

This fresh pizza is made with cabbage, zucchini and earthy mushrooms for delicious seasonal flavors, bringing in many nutritional gains. But if you think the cabbage is a cover, think again! Instead, it is mixed in the white batter with flax seed and potato wedges, then cooked to form a crunchy and delicious base, without grains.

 Colorful cabbage pizza
Cabbage is the perfect substitute for traditional pasta: it is low in calories, rich in fiber and full of petrochemicals, antioxidants, vitamins and minerals. Very rich in vitamin C, vitamin K and glucosinates, purple cabbage also has an advantage over the green version containing ten times more vitamin A. You can count on the cabbage to keep you young, to help build stronger bones and , generally improve the health of the eyes and skin. Cabbage can also help detoxify your body and boost your immune system, form a protective shield against colon cancer and promote weight loss.

cabbage pizza step by step
Thanks to the combination of nutrient-rich cabbage with flax-seed, equally potent for skin and hair health, this pizza may just turn into your new beauty secret! Flax-seed also helps reduce cholesterol and promote digestive health and weight loss thanks to its omega 3, fiber and vitamin B content. And the best thing is that you do not really need to consume too many seeds - a small amount is enough. We recommend a tablespoon of flax seed per day to meet your daily essential nutritional needs.

If the nutritional benefits are not enough to persuade you to abandon pizza delivery, the flavors of that pizza will do. Let's cook!


Gluten Free Cabbage Pizza with Low Carbohydrate Content
30 min 501 kcal
Ingredients
⅕ cabbage head (small) (~ 140 g)
1 whole egg (~ 50 g)
85 g of mullet (semi-skimmed milk)
¼ cups diced tomatoes (without salt or added sugar) (~ 60 g)
1 ¼ tablespoons tomatoes (no added sugar) (~ 20 g)
½ cups of mushrooms (sliced) (~ 30 g)
½ zucchini (~ 100 g)
½ onion (medium size) (~ 60 g)
¼ teaspoon ground black pepper
1 ¼ tablespoons fresh basil (chopped)
1 ¾ tablespoons ground flax seed (~ 10 g)
How to cook it
Preheat the oven to 180 ° C. Line a baking sheet with parchment paper.
Clean the cabbage and cut it into small pieces. Cut the cheese mozzarella also into small pieces. Add the cabbage, egg (s), half of the muzela, linseed and pepper seeds to a processor and whisk.
Spread the mixture on the parchment paper. Bake for 20 minutes.
Mix the tomato paste and the diced tomatoes.
Clean the mushrooms and cut them. Wash the zucchini and cut it into thin slices too. Peel and cut the onion.
Spread the tomato mixture over the base of the cabbage pizza. Add the mushrooms, zucchini and onion. Top with remaining cheese. Bake for another 10 minutes.
Serve with fresh basil.