Who doesn`t love pizza? Hardly anyone. Apart from those of us who either have a gluten intolerance or have had a pizza overload. If you are looking for an alternative, here it comes.

Pizza a halb gegessen

Now please do not expect a fluffy heast based dough like your favourite Italian makes it. That is not what my version can deliver. But trust me, it is incredibly yummy and there are no carbs in sight whatsoever.

The star of this recipe is Kohlrabi. The yummy German cabbage that does not even translate into English. Kohlrabi is in German what Kohlrabi is in English.

First Tip: Do not throw away the leaves of your kohlrabi. They are edible, taste great and make a healthy green topping on your pizza. Apart from that, it is a great way to reduce food waste.

Second Tip: You do not need to peel your kohlrabi before you grate it. The peel is full of fiber and it saves you a lot of time in the kitchen.

Enough talk for now. Let`s get started.


400 g grated kohlrabi, 125 g grated cheese, 2 eggs, salt and pepper. Mix these ingredients with your hands, spread the “dough” on a large baking tray and bake for 20 mins. at 200 degrees celsius with the fan on.

Finger heben Teig

The “dough” is ready when it starts getting golden brown at the edges. Then take your  pizza out of the oven and add the toppings of your choice. I simply added a few salami slices and put it back in the overn for another 5 mins.

Cut the leaves of your kohlrabi into small stripes and top yout pizza with it.

Pizza close up

Bon apptit!

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