Sheet-Pan Cabbage Pizzas with “Sausage” Crumbles and Sausage
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 onion and bell peppers boost fiber and veg content, making this a diabetes-friendly, vegetarian main dish that’s hearty and satisfying.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Sheet-Pan Cabbage Pizzas with "Sausage" Crumbles and Peppers
Servings: 4
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Serving Size: 2 cabbage wedges with toppings
Ingredients
- 1 large green cabbage (about 2½ lb), cut into ¾-inch-thick rounds
- Olive oil cooking spray
- 1 can (14 oz) whole peeled tomatoes, no salt added
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 (14 oz) extra-firm tofu, pressed and crumbled
- 1 tablespoon low-sodium soy sauce (or tamari)
- ¼ teaspoon fennel seed, crushed
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ½ cup fat-free cottage cheese
- ½ cup reduced-fat shredded mozzarella cheese
- 1 cup sliced bell peppers
- 1 cup thinly sliced yellow or white onion
- ⅓ cup basil leaves
- ½ cup non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- ½ teaspoon onion powder
- 1–2 tablespoons water
Instructions
- Make the Quick Tomato Sauce: 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.
- Roast the Cabbage Rounds: Preheat oven to 425°F. Line two large sheet pans with parchment. 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.
- Make the Tofu "Sausage" Crumbles: 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 soy sauce, fennel seed, garlic powder, remaining ½ teaspoon oregano, remaining ¼ teaspoon black pepper, and crushed red pepper flakes. Cook, stirring frequently, until lightly browned and aromatic, about 8–10 minutes.
- Make the Yogurt Ranch Drizzle: Whisk together the non-fat Greek yogurt, lemon juice, dill, garlic powder, and onion powder. Add water one tablespoon at a time until the drizzle reaches a pourable consistency. Set aside.
- Top and Bake: Remove cabbage rounds from the oven. Spoon 3 tablespoons tomato sauce onto each round. Dollop 2 tablespoons 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.
- Serve: Let 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.
