Courtesy of 101 Cookbooks, I discovered this interesting-looking variation on a theme. This is not your nonna’s pizza; it’s not even remotely like a pizza, except maybe its shape. It is very low-carb and flavorful. And surprisingly good! I must admit I had a problem flipping it, as per the instructions. It just didn’t seem to want to stay in one piece. But that really didn’t bother me too much – it tasted sooo incredible, pretty to look at, too. Enjoy!
2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped
2/3 cup whole wheat pastry flour
a couple pinches of fine grain sea salt
2 eggs, beaten
1 + tablespoon olive oil
toasted slivered almonds, chived/herbs for garnish
Combine cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.
Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes (10 minutes for me), or until the bottom is golden. To flip the pizza, slide it out of the skillet onto a plate. Place another plate on top and flip both together over. Slide the pizza back into the skillet. Again press down a bit with a spatula and cook until golden on this side – another 5 – 10 minutes.
When you are finished, sprinkle with toasted slivered almonds and add herbs. Serves 1-2.