Japanese pizza

This rendition of pizza is not traditional by any means. In fact, there's really no dough, tomato sauce or cheese involved at all. However, it's very good, the taste resembles an egg roll, and it is a great way to use cabbage. I found the original recipe on 101cookbooks.com, and made some changes. After successfully destroying the first "pie", I decided that it might be a better idea to create two smaller "personal pan" sizes. They are easier to flip. However, if you try the regular size, the mixture is very forgiving and can be molded back into its original shape (more or less) while still in the pan. Most of the produce in this recipe was from our CSA basket.

• 2.5 cups cabbage, shredded (I used the cheese grater)
• 1 cup leeks, rinsed and chopped
• 1 handful of any other type of onion you need to use up
• 1/2 cup carrots, shredded
  
• 2/3 cup flour (I used whole wheat)
  
• 2 eggs, beaten (or the equivalent amount of egg substitute)
• pinch of regular or seasoned salt
• toppings: chives, tomatoes, sliced nuts

Combine the cabbage, leeks and carrots in a large bowl. Add the flour and salt, and mix so that everything is coated evenly. Stir in the eggs. In a large pan (medium heat), add some oil to coat, and then press the mixture into the pan, flattening it with a spatula. Create two smaller pizzas if you want an easier flipping experience. Cook for 4-5 minutes, flip, and cook the other side for the same amount of time. Both sides should be brown and crispy. Remove from the pan, add toppings and serve.

I have read that this is good with mayonnaise, but have yet to try that. Let me know if you do.

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