Indulge in a slice (or three) of this Kohlrabi pizza and enjoy every healthy bite of seasonal winter flavors. Cheddar cheese, kale, and shredded kohlrabi bake into a delicious pizza crust you’ll be happy to devour, plain or topped.
Everyone loves pizza, right? But instead of the sauce and cheese heavy bread that we’re used to, today I’d love you to try my gluten-free kohlrabi pizza crust.
It highlights two delicious winter flavors, kale and kohlrabi, to create a crust and pizza all in one tasty bite. The only toppings you’ll need are a few dollops of tangy goat cheese cream, a few slices of spicy jalapeno, and a sprinkle of herbs to make it perfect.
Why you’ll love this recipe
- It’s naturally gluten free, healthy, and veggie forward.
- After just 10 minutes of prep time, and 20 in the oven, it’ll be ready to serve.
- It’s a great way to enjoy two winter veggies in their peak season.
What is Kohlrabi?
This recipe is a great way for my family to enjoy a unique winter vegetable. It’s one of the best seasons to devour all the brassica veggies you can and kohlrabi is no exception.
But what is kohlrabi, you ask? It’s a cruciferous vegetable that’s also called the German turnip. It’s related to broccoli, cabbage, brussels sprouts, and kale, but has a milder, sweeter flavor.
You can actually eat it raw and enjoy it’s crisp bite, or cook it like I do in this kohlrabi pizza crust. I think you’ll fall in love with the roasted flavor it develops.
Now you know about the main ingredient for this kohlrabi pizza crust. But, you’ll need a few more things to get cooking.
- Kohlrabi bulbs – depending on the size you’ll need anywhere from 3 to 5. Take off the leaves and peel the tough outer skin before coarsely grating.
- Kale – Use whatever variety you like, but take the stems out and chop it up.
- Red onion – If you don’t have a red onion, don’t let it stop you, any variety will work.
- Jalapeno – Or another spicy chile you like! Seed and dice about ½ of one for the pizza. Slice the rest to add on top.
- Cilantro – Chop a small bunch up for the pizza crust and for a finishing sprinkle.
- Cheddar cheese – Shred a quality cheddar that you like for best results.
- Eggs – You’ll need two large eggs to bind everything together.
- Corn flour – Depending on where you live, this might go by a different name. We want finely ground yellow flour, not white cornstarch, or coarse cornmeal. You may find it as maize flour.
- Salt & pepper
- Curry powder – There are many types of curry powder out there. Choose one that has the right spice for you and your family.
- Lime juice – You’ll need the juice of one whole lime.
- Creme fraiche – This is thicker, richer, and milder than sour cream, but you could use that or plain greek yogurt in a pinch.
- Soft goat cheese – Select a local one that will blend easily with the creme fraiche, rather than crumble.
Once your ingredients are prepared, the recipe comes together quickly. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Combine the shredded kale, kohlrabi, and cheese with the diced jalapeno, red onion, and cilantro in a large bowl and mix to combine. Then add the eggs, corn flour, seasonings, and lime juice and mix again.
Transfer it to your baking sheet and form it into a thin crust shape. You should be able to get two medium sized pizzas from this recipe. Pop it in the oven for 15 to 20 minutes. You’ll know it’s done when it’s golden brown and dried out. While it bakes, combine the goat cheese with the creme fraiche until smooth and creamy.
Serving & Storing Leftovers
To serve up the perfect slice, dollop the baked kohlrabi pizza crust with the cream mixture, pepper slices, and cilantro.
If there are any leftovers, feel free to store them in the fridge for up to a week. The texture might change, but to get it fresh and delicious again, you can reheat it on a baking sheet in the oven. It works best with slices that don’t have toppings on them.
I hope you love this winter vegetable pizza as much as my family does. If you do, then I know you’ll also love my other recipes using green winter veggies. They’re tasty in all their delicious forms. Check them out for more inspiration!
- Stuffed Cabbage Rolls
- Creamy Romanesco Pasta
- Cheesy Chicken Broccoli Noodle Casserole
Shrimp Kale Pasta with Creamy Cauliflower Sauce
Kohlrabi and Kale Pizza Crust
- 1.5 lb. (700g) kohlrabi bulbs , peeled and coarsely grated
- 3.5 oz. (100g) kale , stemmed and chopped
- 1 red onion , chopped
- ½ jalapeño , seeded and finely chopped
- 1 small bunch of cilantro , chopped
- 7 oz. (200g) cheddar cheese , grated
- 2 eggs
- ½ cup (65g) corn flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon curry powder
- 2 tablespoons lime juice
- 5 oz. (140g) crème fraiche
- 5 oz. (140g) soft goat cheese
- thinly sliced jalapeño , for serving (optional)
- cilantro , for serving (optional)
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large bowl, mix the kale, kohlrabi, red onion, jalapeño, cilantro, and cheddar cheese. Add in the eggs, corn flour, salt, black pepper, curry powder, and lime juice, and mix everything together.
- Transfer the mixture on the baking sheet and shape in a thin, round crust. Bake for 15-20 minutes, until golden and dried out.
- In a small bowl, stir together crème fraiche and goat cheese. Remove pizza from the oven and dollop with this mixture; then top with jalapeño slices and cilantro leaves, if desired. Serve.