Friday Recipe: Kohlrabi Pizza
August 31, 2012
By Lana Buseman
Last summer I was walking around a farmers market in Chicago and came across fresh kohlrabi. I had never tasted this vegetable and didn’t know what to do with it, but I bought some and set about discovering how to eat it. After some quick research I found that this alien-looking veggie has a very similar taste profile to broccoli; however, it is much more mild in flavor and more comparable to a broccoli stem. Kohlrabi can be eaten cooked or raw. With its apple-like texture, it is a great source of fiber and potassium which both aid in proper digestion.
After tasting the kohlrabi, I decided to try a play on one of my favorite foods, broccoli pizza. Broccoli pizza might not sound great to non-broccoli lovers but substituting in the kohlrabi makes a pizza that is much milder in veggie flavor and extra delicious.
Kohlrabi pizza is a fun dinner to make with kids. The veggie's unusual shape gives it an extra element of intrigue, and the pizza-making itself is easy for even very young chefs.
Let everyone build his or her own kohlrabi pizzas by starting with individual-size whole-wheat pizza breads. You can find these in the bread aisle at your grocery store. Use your favorite tomato sauce to start building your pie. Pour two tablespoons of sauce in the middle of your pizza bread and spread out to the edges with the back of a spoon in a circular motion. To prep your kohlrabi, you need to cut the skinny stems sprouting off of it and peel off the thin outer layer. Then slice it in thin wedges to top your pizza. Be sure to slice the kohlrabi very thin so it will cook all the way through in the oven. Let everyone layer their own kohlrabi and sprinkle with fresh basil and shredded mozzarella. Bake at 425 degrees for 8-10 minutes, or until the mozzarella has melted, and let everyone dig into their pizzas!