Yes, This Crispy, Cheesy Pizza Crust Is Made with Cabbage—and It’s Actually Amazing
Low-carb, gluten-free, and holds up like real pizza dough. You’ve gotta try it.
I know it sounds wild, but this pizza crust is made with cabbage—and not in a “this is healthy so I’ll tolerate it” kind of way. It’s actually so good. Like, crispy on the outside, tender in the middle, holds your toppings without falling apart kind of good.
This has quickly become one of my favorite low-carb ways to do pizza night. It’s naturally gluten-free, high in fiber, and all you need is cabbage, an egg, salt, and pepper to make the dough.
I’m topping mine with fresh mozzarella, prosciutto, and arugula with a drizzle of balsamic glaze—but once you’ve got the base down, you can go wild with toppings.
🥬 Why Cabbage Dough Works
It’s low-carb, gluten-free, and surprisingly neutral in flavor
When shredded finely and mixed well, it creates a bubbly, airy “dough”
It crisps up beautifully in a pan or oven
All you need is two ingredients (+ seasonings)
And no—it doesn’t taste like coleslaw or make your kitchen smell weird
The key is how you shred and mix the cabbage, and I’ll show you exactly how to get it right 👇
🛒 Ingredients
150g finely shredded green cabbage
1 large egg
Salt + pepper, to taste
Avocado oil, for the pan
For toppings (optional, but delicious):
2–3 tbsp Rao’s pizza sauce (or any no-sugar-added marinara)
2 oz fresh mozzarella
2–3 slices prosciutto
Handful of fresh arugula
Balsamic glaze, for drizzling
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👩🍳 How to Make the Cabbage Dough Pizza
Finely shred your cabbage—the thinner, the better. I use a mandolin on the thinnest setting to get that super fine texture that makes the dough airy and light.
In a bowl, combine the cabbage, egg, salt, and pepper. Mix really well. Like… really well. You want to mix for about 2 minutes until it starts to look bubbly and doughy—this is what gives it structure and helps it hold together when cooking.
Heat a nonstick pan over medium heat with a bit of avocado oil. Add the cabbage mixture and press into an even circle about ¼ inch thick.
After 1–2 minutes, carefully flip. The bottom should be golden and set.
Add your toppings: I did a spoonful of sauce, torn fresh mozzarella, and prosciutto. Cover and cook for another 2–3 minutes until the cheese is melted and toppings are heated through.
Finish with fresh arugula and a drizzle of balsamic glaze.
💬 Final Thoughts
This is hands down my favorite way to use cabbage dough. It’s quick, satisfying, and gives serious real pizza energy without the carbs or bloat. Plus, you can change up the toppings every time so it never gets boring.