by Martina Bin
14 Mar 2016

Kohlrabi Gluten Free Pizza

Kohlrabi, or German turnip, is a round tuberous vegetable that belong to the Brassica family, like cabbage, broccoli, cauliflower, kale, collards.. It tastes similarly to broccoli stems with a milder and sweeter end. Its leaves can be eaten and used like kale leaves.

Half a cup of cooked kohlrabi contains 24 calories. A 1/2-cup serving of kohlrabi has 5.5g of protein and 1.5g of fat. Kohlrabi contains no fat or cholesterol. A 1/2 cup of kohlrabi has 17mg of sodium, 1g of dietary fiber and 44mg of vitamin C.

Among its benefits, it helps the digestive system, regulates blood pressure, and with its high amount of phytochemicals (antioxidants) helps preventing some forms of cancers.*

It is indeed a healthy vegetable to add to your diet!

*Read more here

Kohlrabi is a versatile piece of veggie, it can be consumed raw, steamed, pureed in soup, sautéed and roasted.

A friend shared a recipe for a pizza base made of potatoes' slices, that looked very good indeed, but I was up to something much lighter.. Why don't I try Kohlrabi instead?! So here you go with a quick, light, healthy and delicious gluten free pizza!

Enjoy this kohlrabi base with the ingredient you like most.

Kohlrabi Gluten Free Pizza

Main Course

Ingredients:

1 big kohlrabi (enough for two pizza bases)
2 cloves of garlic, minced?Salt, pepper and extra virgin olive oil (to coat the kohlrabi slices first and then to seasoning your pizza)
Tomato sauce, better hand made
Your favourite topping, I used some olives
1 egg

Method:

Remove the leaves from kohlrabi, you can use them for juicing, soups or sauté them. Cut top and bottom of the kohlrabi. Peel off most of the hard skin. Cut in thin slices and set aside. In a bowl, combine 2 spoons of extra virgin olive oil, minced garlic, salt and pepper. Toss the kohlrabi slices in and coat them.

Place the slices in a non-stick pan, forming a circle clockwise. Each slice should cover part of the slice that comes before. Cover the whole pan with the kohlrabi slices and cook for 5 minutes on low fire. Keep the lid on.

At this point, add a layer of tomato sauce (or pesto), your favourite pizza toppings and a full raw egg in the middle. Gently pinch the yolk with a fork before closing the lid and cooking on low fire for other 5 minutes.

Transfer the pizza on a plate and serve.

Enjoy!

This entry was posted in on March 14, 2016 by Eat FRESH.