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.
- 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
- Preheat oven to 450
- Combine the shredded cheddar, egg or egg white, caraway seed, sauerkraut, flax meal, and coconut flour in a medium bowl.
- Mound the mixture on a baking sheet lined with parchment paper. Using damp hands, spread it out into a disc about 1/4" thick.
- Bake for 30 minutes or until well-browned, flipping it over halfway through.
- Spread on the dressing, cheese, and corned beef. Broil for 2-3 minutes.