Cheesy Potato & Cabbage “Pizza” Bake

by
Pin
Share
Tweet

This post may contain affiliate links learn more

 

 

Pizza night just got a whole lot more creative and nutritious with this Cheesy Potato & Cabbage “Pizza” Bake. Instead of traditional dough, we use a golden, veggie-packed crust made from grated potatoes, shredded cabbage, and finely chopped onion. This crust carries all the flavors of your favorite pizza toppings—smoky bacon, savory salami, sweet bell peppers, fresh tomatoes—and is finished with not one but two types of melty cheese. Ready in under an hour, this indulgent yet wholesome dish elevates simple pantry staples into a shareable feast that’s perfect for family dinners, casual get-togethers, or even a fun meal-prep twist. In this recipe, you’ll learn how to coax the maximum crispness from the crust, layer your toppings for perfect bake-time melting, and customize the bake to suit any dietary preference. Let’s dive in!

Why You’ll Love This Recipe

  • No Yeast or Kneading: Skip the proofing and the dough. Your “crust” comes together in minutes.

  • Veggie-Packed: Grated potatoes and cabbage add fiber, vitamins, and a tender texture.

  • Crispy & Cheesy: A double-cheese finish and optional breadcrumb topping yield golden, bubbly perfection.

  • Customizable: Swap in your favorite proteins, vegetables, or herbs to suit your taste.

  • Family Friendly: Kid-approved flavors and a hands-on assembly make this a fun dinner for all ages.

Equipment Needed

  • Large mixing bowl for combining veggies and batter.

  • Box grater or food processor to shred potatoes and cabbage.

  • Nonstick, oven-safe skillet (≈26 cm/10 in) or a 9×13 in (23×33 cm) baking dish.

  • Spatula for spreading and flipping the crust.

  • Whisk and wooden spoon for mixing the batter.

  • Knife and cutting board for toppings.

  • Measuring cups and spoons to ensure accuracy.

Ingredients

For the Potato–Cabbage Crust

  • 500 g (1.1 lbs) Potatoes (≈3 medium), peeled and coarsely grated

  • 200 g (7 oz) White cabbage, finely shredded

  • 1 medium onion, finely chopped

  • 4 large eggs

  • 100 ml (3½ fl oz) Milk

  • 100 g (¾ cup) All-purpose flour

  • ½ tsp Salt (plus more for seasoning)

  • 1 tsp Sweet paprika

  • ½ tsp Ground turmeric (optional, for color and warmth)

  • Vegetable oil & 1 Tbsp butter for frying

For the Toppings

  • 100 g (3½ oz) Bacon, diced (or turkey bacon)

  • 100 g (3½ oz) Salami, thinly sliced

  • 200 g (7 oz) Fresh mozzarella, cubed or shredded

  • 100 g (3½ oz) Additional cheese (cheddar, Gouda, or pizza blend), grated

  • 1 yellow bell pepper, thinly sliced

  • 2 medium tomatoes, cut into wedges or thick slices

  • Salt & freshly ground black pepper to taste

  • Fresh parsley or basil, chopped for garnish

Step-by-Step Directions

1. Prepare the Potato–Cabbage Mixture

  1. Grate & Early Seasoning: In a large bowl, combine the grated potatoes, shredded cabbage, and chopped onion. Sprinkle with ½ tsp salt and toss. Let sit 10 minutes; the salt draws out excess moisture.

  2. Drain Thoroughly: Using your hands or a clean kitchen towel, squeeze the mixture firmly to extract as much water as possible. A drier mixture yields a crispier crust.

2. Make the Batter

  1. Whisk Wet Ingredients: In a separate bowl, whisk together 4 eggs, 100 ml milk, and a pinch of salt and pepper.

  2. Add Dry: Stir in 100 g flour, 1 tsp paprika, and ½ tsp turmeric until no lumps remain.

  3. Combine: Fold the drained vegetable mix into the batter, ensuring every shreds and slivers are coated.

3. Fry the Crust

  1. Heat the Skillet: Place a nonstick, oven-safe skillet over medium heat and add 1 Tbsp butter plus a drizzle of oil.

  2. Shape the Crust: Pour the veggie batter into the hot skillet, using a spatula to spread it into an even layer about 1–1.5 cm thick.

  3. First Side: Cook 8–10 minutes, undisturbed, until the bottom is golden and crisp around the edges.

  4. Flip: Carefully invert the crust onto a large plate, then slide it back into the skillet crust-side up (or transfer to a baking dish).

4. Assemble Your “Pizza”

  1. Bacon & Salami: Scatter the diced bacon evenly across the crust. Layer salami slices next.

  2. Veggies First: Arrange the yellow bell pepper strips and tomato wedges in an attractive pattern.

  3. Cheese Layers: Distribute fresh mozzarella cubes followed by the extra grated cheese.

  4. Season: Lightly sprinkle with salt, pepper, and (optionally) a few dried herb flakes (oregano, basil).

5. Bake to Melty Perfection

  1. Preheat Oven: Bring your oven to 180 °C (360 °F).

  2. Bake: Place the skillet or baking dish on the center rack. Bake 20–25 minutes, until cheese is melted, golden, and bubbly.

  3. Finish: For an extra-crispy top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

6. Rest & Garnish

  1. Rest: Remove from oven and let sit 5 minutes; the crust firms up and the cheese sets slightly.

  2. Garnish: Sprinkle chopped fresh parsley or basil over the top for a bright, herbal kick.

  3. Slice & Serve: Cut into wedges like a pizza and enjoy warm.

Background & Inspiration

This potato–cabbage crust concept marries Eastern European potato pierogi traditions with the Italian love of pizza. Grated potato crusts are staples in many cuisines (think Irish boxty or Swiss rösti); here, we elevate it with cabbage for added flavor, texture, and nutrition. The combination of smoky bacon, spicy paprika, and melty cheese bridges comfort food nostalgia with a modern twist.

Variations & Customizations

  • Vegetarian: Omit bacon and salami. Add sautéed mushrooms or lightly cooked spinach between cheese layers.

  • Spicy: Stir ½ tsp chili flakes or chopped jalapeño into the batter.

  • Herb-Forward: Mix fresh thyme or rosemary into the crust or sprinkle atop before baking.

  • Gluten-Free: Substitute the flour with certified gluten-free blend or almond flour; let batter rest 5 minutes to thicken.

  • Low-Dairy: Replace mozzarella with dairy-free cheese; use plant-based milk in the batter.

Cooking Tips & Tricks

  • Even Slices: Use a box grater or food processor for quick, uniform grating of potatoes and cabbage.

  • Dry Ingredients: The key to crispiness is removing excess liquid—don’t skip the draining step.

  • Pan Selection: A well-seasoned cast-iron skillet gives the best crust; nonstick works too.

  • Flipping Hack: Slide the crust onto parchment, invert, then slide back—less risk of tearing.

  • Watch the Broil: Cheese can burn in seconds under a broiler; stay attentive.

Serving Suggestions

  • Salad Side: Pair with a crisp green salad dressed in lemon vinaigrette or a cucumber–dill mix for contrast.

  • Sauces: Offer garlic aioli, pesto, or sriracha mayo for dipping.

  • Family Style: Serve straight from the skillet on the table; guests can tuck in with tongs.

  • Leftovers: Reheat slices in a skillet over medium heat to restore crispness, or microwave briefly.

Nutritional Highlights (per wedge, 1 of 8)

  • Calories: ~280 kcal

  • Protein: 10 g

  • Carbohydrates: twenty-eight g (Fiber: 3 g)

  • Fat: fourteen g (Saturated: 6 g)

  • Vitamins: Good source of vitamin C (cabbage, peppers) and B6 (potatoes).

  • Minerals: Provides potassium, calcium, and iron.

Frequently Asked Questions

  1. Can I use sweet potatoes?
    Yes—sub in sweet potatoes for a different flavor and added vitamin A; watch browning.

  2. How do I prevent sticking?
    Ensure your skillet is well-oiled or nonstick, and let the crust set fully before flipping.

  3. What if my batter is too runny?
    Add a tablespoon or two more flour, or let it rest 5 minutes to thicken.

  4. Can I grill this?
    Absolutely—cook the crust on a grill pan, then transfer toppings and finish under a covered grill.

  5. How do I make it dairy-free?
    Use vegan cheese and plant-based milk; omit the butter or use dairy-free margarine.

  6. Is this dish freezer-friendly?
    Freeze fully baked and cooled slices in sealed bags for up to one month; reheat in oven.

  7. Any tips for extra cheesy top?
    Stir in 1 Tbsp cream cheese or ricotta with the grated cheese for gooey richness.

  8. What skillet size works best?
    A 26 cm (10 in) skillet yields a nicely thick crust; for thinner crust, use a larger skillet.

  9. How can I add more veggies?
    Fold grated zucchini or carrot into the crust or top with arugula after baking.

  10. Can I skip the flipping step?
    Yes—pour the crust directly into a greased baking dish and bake 10 minutes before adding toppings.

Conclusion

The Cheesy Potato & Cabbage “Pizza” Bake offers all the melty, savory goodness of pizza with a satisfying, nutrient-rich twist. Its crisp–tender crust and customizable toppings make it a fun, family-friendly meal that’s easy enough for beginners and impressive enough for guests. Give this creative recipe a try, and rediscover pizza night through a new, veggie-forward lens. Enjoy

Pin
Share
Tweet