Thursday, March 17, 2011

Reuben pizza


Happy St. Patrick's Day! My favorite way to eat corned beef is in the form of a reuben sandwich; however, I've pretty much given up on bread. In the spirit of my pizza experiments, I wondered if I could make a veggie crust using sauerkraut. Given the benefits of cabbage and fermented foods, it's a good crust to have in my repertoire.

If you are watching calories, you can use low-fat cheese, use egg whites in the crust, be judicious with the amount of Swiss cheese and corned beef, and make a reduced-fat dressing.

REUBEN PIZZA
Serves 1-4

INGREDIENTS
  • 1 cup sauerkraut, rinsed and squeezed thoroughly dry
  • 4 oz sharp white cheddar cheese, shredded (I used Cabot 75% fat free; Kerrygold cheddar is grass-fed and would be great for keeping with a St. Patrick's Day theme!)
  • 2 eggs, beaten or 1/2 cup liquid egg whites or egg substitute
  • 1-2 tsp caraway seeds (I used 1 teaspoon but next time I will bump it up to 2)
  • 2 Tbs flax meal
  • 2 Tbs coconut flour
  • Thousand Island or Russian dressing (I made my own with 2 Tbs unsweetened ketchup, 2 Tbs light mayo, and 1/2 Tbs no-sugar-added relish, albeit I didn't end up using all of it.)
  • Swiss cheese
  • Sliced corned beef brisket
DIRECTIONS
  1. Preheat oven to 450
  2. Combine the shredded cheddar, egg or egg white, caraway seed, sauerkraut, flax meal, and coconut flour in a medium bowl.
  3. Mound the mixture on a baking sheet lined with parchment paper. Using damp hands, spread it out into a disc about 1/4" thick.
  4. Bake for 30 minutes or until well-browned, flipping it over halfway through.
  5. Spread on the dressing, cheese, and corned beef. Broil for 2-3 minutes.

12 comments:

Rach said...

Oh my goodness, my husband would LOVE this!

Kate said...

I am saving this to make for my Mom. She loves Reuben sandwiches!

punkin sprout said...

This looks delicious, but is there something I might have in my kitchen that I can sub in for flax meal? Doesn't have to be low-carb; tha'ts not a concern of mine.

Erica said...

@Rach and @Kate: Let me know if you try it!

@punkin: Almond meal would definitely work; any kind of ground nut or seed, really. You could probably do some kind of bran (oat bran or wheat bran). Or maybe use 1 Tbs regular flour?

Nom Nom Paleo said...

You are so BAD ASS! Just read your story on Mark's Daily Apple -- so damn inspirational! I've been a fan of yours for awhile...

Nikki said...

Read your inspiring story on MDA today! So awesome. I'm trying really hard to be 100% but have failed myself lately.

We did reuben piles this year ;) Left over corned beef on a pile of sauerkraut with a little havarti and fry sauce.

Christine M. said...

I made this for dinner tonight - very tasty! The crust did get a bit overcooked; I'll do 10 minutes each side next time. I used fresh cabbage instead of sauerkraut, so that might have contributed to faster cooking.

Erica said...

Christine: I tend to like my pizza crusts allllmost burnt so I can see how it might be overcooked for most people :) Hope you enjoyed it nonetheless!

Anonymous said...

I tried making this pizza twice. The first time, I followed the recipe and it was delicious! The second time, I forgot to put the cheese in the crust.... and it still worked! The crust didn't fall apart, it was just less cheesy. Maybe a tad less crispy. Anyways, it was an interesting thing to discover cause it'd make it a little healthier with less cheese.

Alexa said...

i made this! it was awesome.

Lynlee said...

This was outragiously good! I followed the recipe fully except I used full fat versions of ingredients. The Kerry gold grass fed cheddar really makes a difference. my husband, who is preparing for a body building contest is on a diet strict about proportions now, he asked me to make his portion with 3 lower grams carbs (lol) and I decided to eliminate the Swiss cheese topping on his. He loved it as much as I did and thought it didn't need it (although he didn't taste mine). This is a real winner. I consider myself a creative low carb cook, but I never would have thought of this one. Thanks Erica! And welcome to CA!

dwbreadbaker said...

This is a great recipe. It's tasty and filling and I didn't even miss the bread!

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