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Sheet-Pan Cabbage Pizzas with "Sausage" Crumbles, Peppers, and Onions
30 min prep time
40-45 min cook time
4servings
How to Make Sheet-Pan Cabbage Pizzas with "Sausage" Crumbles, Peppers, and Onions
This veggie-forward cabbage pizza swaps dough for roasted cabbage wedges, keeping carbohydrates low while packing in flavor, protein, and non-starchy vegetables. A blend of cottage cheese and reduced-fat mozzarella delivers creamy, melty goodness. Tofu "sausage" crumbles add savory plant-based protein, and roasted onions and bell peppers boost fiber and veggie content, making this a diabetes-friendly, vegetarian main dish that's hearty and satisfying. Finished with a tangy non-fat Greek yogurt ranch drizzle for a creamy, protein-rich topping.
30 min prep time
40-45 min cook time
4servings
2 cabbage rounds with toppings + 2 tbsp yogurt sauce
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Step-By-Step Instructions:
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In a medium bowl, hand-crush the tomatoes or pulse lightly in a blender until mostly smooth. Stir in the minced garlic, ½ teaspoon of the oregano, and ¼ teaspoon of the black pepper. Set aside.
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Preheat the oven to 425°F. Line two large sheet pans with parchment paper. Arrange cabbage rounds in a single layer and lightly coat both sides with cooking spray. Scatter the bell peppers and onions around the cabbage.
Roast for 20–25 minutes, flipping the cabbage halfway, until tender and lightly browned.
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While the cabbage roasts, heat a dry skillet over medium heat. Add the crumbled tofu and cook for 2–3 minutes to drive off moisture. Add the soy sauce, fennel seed, garlic powder, remaining ½ tsp oregano, remaining ¼ tsp black pepper, and crushed red pepper flakes. Cook, stirring frequently, until lightly browned and aromatic, about 8–10 minutes.
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Whisk together the non-fat Greek yogurt, lemon juice, dill, remaining 1/2 teaspoon garlic powder, and onion powder. Add water 1 tablespoon at a time until the drizzle reaches a pourable consistency. Set aside.
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Remove cabbage rounds from the oven. Spoon 3 tablespoons of tomato sauce onto each round. Dollop 2 tablespoons of fat-free cottage cheese evenly over the sauce on each round, then sprinkle the pizzas evenly with the reduced fat mozzarella. Top with tofu crumbles, peppers, and onions. Return to the oven and bake for 10–15 minutes, until the cheese is melted and everything is heated through.
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Let the pizzas cool for 5 minutes then scatter basil leaves over the top. Drizzle the yogurt ranch over each pizza just before serving. Serve 2 cabbage pizza rounds per person.
Nutrition facts
4 Servings
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Serving Size
2 cabbage rounds with toppings + 2 tbsp yogurt sauce
- Amount per serving Calories 300
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 390mg 17%
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Total Carbohydrate
33g
12%
- Dietary Fiber 11g 39%
- Total Sugars 16g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 950mg 20%
Ingredients
green cabbage (about 2 ½ lb, cut into 8 rounds about 3/8-inch-thick)
1 large
olive oil cooking spray
2 sprays, 0.50 g
canned whole tomatoes (no salt added)
1 (14-oz) can
garlic (minced)
1 clove
dried oregano
1 tsp
black pepper
1/2 tsp
extra firm tofu (pressed and crumbled)
14 oz
lower sodium soy sauce (or tamari)
1 tbsp
fennel seeds (crushed)
1/4 tsp
crushed red chile flakes
1/4 tsp
garlic powder (divided use)
1 tsp
cottage cheese (fat-free)
1/2 cup
mozzarella cheese (reduced fat, shredded)
1/2 cup
bell peppers (sliced)
1 cup
onion(s) (yellow or white, thinly sliced)
1 cup
fresh basil (leaves)
1/3 cup
Plain Nonfat Greek yogurt
1/2 cup
lemon juice
1 tbsp
dried dill
1 tsp
onion powder
1/2 tsp
water
1 tbsp
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