Japanese Pizza

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Japanese Pizza

Yield: 4

Japanese Pizza

We love pizza, what can we say. We will try anything that has pizza in the name! This one will test your flipping skills but it is yummy even if it does not look perfect. These are also great leftover for lunch the next day.


4 cups cabbage (shredded)

2 cups leeks (chopped)

3 regular green onions (chopped)

1 cup raw almonds (chopped and toasted)

1 1/3 cups whole wheat flour

4 large eggs (shelled and beaten)

unsweetened greek yogurt (or unsweetened coconut yogurt)

dulse (pinch)

2 Tbsp coconut oil


  1. Gather your ingredients.
  2. Prepare (cut and measure) all your ingredients.
  3. Add the cabbage, leeks, flour, and dulse in a large bowl.
  4. Mix until coated with flour.
  5. Stir in eggs and mix well.
  6. Chop your almonds and green onion (toppings).
  7. Toast the almonds lightly and set aside.
  8. In a large skillet over medium heat and add some coconut oil.
  9. Put some of the cabbage mixture into the pan and press it into a round pancake shape with a metal spatula (the flatter you get it the easier it will be to flip).
  10. Cook for 5-7 minutes (or until the bottom is golden brown).
  11. Flip or slide it out of the skillet onto a plate (good paper plate would be easiest to work with).
  12. Add a little more oil in the pan. Place pizza back into pan (uncooked side down).
  13. Cook another 4-6 minutes (or until the bottom is golden brown).
  14. Top with toasted almonds, green onion, and greek yogurt. Cut and serve right away (it is best warm).

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