Brat of the Week: Reuben Pizza 🍕🌭

Brat of the Week: Reuben Pizza 🍕🌭

This week's Brat of the Week is a total game-changer — Reuben Pizza with a crust made entirely from Sweet Diamond Brats. No dough, no gluten, no problem. It's keto, it's gluten free, and it's absolutely loaded with flavor.

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🍕 The Reuben Pizza

A different way to enjoy a classic Reuben sandwich — built on a brat meat crust and finished with all the Reuben fixings. Keto-friendly and completely gluten free.

The Crust

The Toppings

  • Shaved deli corned beef
  • Swiss cheese
  • Sauerkraut (see recipe below)
  • 1000 island dressing (drizzled after baking)

Instructions

  1. Remove brat meat from casings and press into a pizza crust shape on a lined baking sheet or cast iron pan.
  2. Mix in mozzarella, parmesan, Fred Shake, and Italian seasoning into the meat crust.
  3. Bake at 400°F until the crust is set and golden, about 15–20 minutes.
  4. Top with shaved corned beef, Swiss cheese, and sauerkraut.
  5. Return to oven until cheese is melted, about 5–7 minutes.
  6. Remove from oven and drizzle generously with 1000 island dressing.
  7. Slice and serve!

🥬 Fred's Sauerkraut Recipe

Don't settle for plain kraut — here's the Sweet Diamond way to do it.

Ingredients

  • 2 cans sauerkraut, store bought
  • 1 small yellow onion, sliced (about 1 cup)
  • ½ cup brown sugar
  • 1 tablespoon dry oregano, crushed in your hand
  • 1 tsp crushed red pepper
  • 2 Tbsp butter
  • 1 tsp Fred Shake

Instructions

  1. Layer this in the pan to blend the flavors: Place 1 can of sauerkraut in pan and layer ½ the onion, ¼ cup brown sugar, and ½ oregano.
  2. Layer the next can of sauerkraut and the remaining ingredients in the same manner.
  3. Cook on medium-low on the stove.
  4. Take your time while the brats cook.
  5. Melt the butter in the kraut before serving.

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