Pizza Latkes!

Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!


And hey ya’ll!  Don’t forget about our COOKBOOK GIVEAWAY!

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Pizza Latke Recipe

0 from 0 votes
Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Author: Rachel Katzman
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I's Hanukkah, so go with olive oil!
  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!


Roasted Garlic and Caramelized Onion Pizza

PizzaThis pizza is one of my wife’s favorites. It does take a little bit of time to made the roasted garlic and caramelized onions, but that can be done ahead of time. Roasted garlic and caramelized onions have a million uses.  I love roasted garlic baked in to a crusty homemade loaf of bread, and caramelized onions make a great topping for hot dogs and hamburgers.

This pizza is a great way to add an adult twist to a meal that is often thought of as something for the kids.  You can use the same recipe for the crust and sauce and substitute for other vegetable (or leave them off all together) for the kiddos.


5 from 1 vote

I have to admit this recipe came from my mother-in-law, although I don't know where she got it from originally.  I like it primarily because it is easy and fast.

Course: Main Course
Cuisine: Italian
Servings: 3 Large Pizzas
  • 5 Cups Flour
  • 1/4 Cup Olive Oil
  • 3 Envelopes Dry Yeast
  • 2 Cups Water
  • 2 tbsp Kosher Salt
  1. Add all ingredients in the bowl of a stand mixer and mix on low until all the ingredients are thoroughly combined  and dough ball is formed.

  2. Increase the speed of the mixer to medium. Let the dough knead until it can be stretched thin enough to you can see light through it without tearing it. 

  3. Put the dough in a greased bowl and cover with a towel.  Allow to rise until the dough doubles in size.

  4. Preheat your oven to 500°F.  If you have a pizza stone place it in the oven before you the oven is hot.

  5. Take a dough ball and roll it in to a thin to the size you desire and place on a pizza screen or pan. Spread on sauce, cheese, and toppings and bake until the crust is golden.

5 from 1 vote
Pizza Sauce

This is a super easy recipe,  Feel free to adjust to your particular taste.

Course: Sauce
Cuisine: American
Servings: 1 Large Pizza
Author: Daniel Peikes
  • 1 8 oz Can Tomato Sauce
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Italian Seasoning
  • 1 Tsp Red Paper Flake Optional if you like some heat
  1. Combine all ingredients and stir thoroughly to combine. Let sit for 5 minutes to allow the spices to hydrate and the flavors to come together.

5 from 1 vote
Roasted Garlic
Prep Time
1 min
Cook Time
1 hr
Total Time
1 hr 1 min
Course: Sauce
Servings: 1 Head
  • 1 Head Garlic
  • Olive Oil
  • Salt and Pepper
  1. Preheat your oven to 350°F.

  2. Slice off the top of the head of the garlic, exposing the top of all of the garlic cloves.

  3. Put the garlic on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper.

  4. Wrap the garlic in the foil and bake until the clove are golden brown and soft enough to be easily squeezed from the paper, about an hour.

5 from 1 vote
Caramelized Onions
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

A great topping for burger, pizza, or a hot dog.  It can also be added to mayo or yogurt to make a dip.

Course: Sauce
  • 6 Large Onions Sliced
  • 3 tbsp Olive Oil
  • 1 tbsp Butter Substitute more olive oil for a dairy free version
  • Salt and Pepper To taste
  1. Add all ingredients to a large saute pan and place over low heat.

  2. Cook, stirring regularly, until the onions are soft and a deep golden brown.  It they start to brown too fast, lower the heat.

For a healthier gluten free option check out Rachel’s take on pizza: Pizza Challenge! (the Rachel version)