Fresh cabbage pizza
Gluten free, low in carbohydrates
White or curly cabbage
Salt and pepper
Butter or ghee
Homemade lyutenitsa (recipe) or tomato puree
Chop the cabbage as for a salad. Provide one 300-ml-bowl full of cabbage per serving. Pour about 1 cm of water in a saucepan. Bring to a boil and season with salt. Dip in the cabbage, cover and cook over medium heat for 10 minutes or until it is transparent. Then drain the water and let a knob of butter melt in the cabbage. Give a good grind of black pepper and stir.
Then transfer the cabbage to a baking dish (judge its size in relation to the number of servings you have planned). Press and smooth the cabbage to make a pizza base about 10-12 mm thick. Top the pizza with a thin layer of lyutenitsa (or just tomato puree), then crumbled feta, grated cheese, olives and a little dried savory.
Cook the cabbage pizza on the high position of the oven, grill function. It’s ready in less than 10 minutes. Serve immediately.