Updated: Feb 20, 2020
Spring is here!
It’s that time of year again. Spring time is the time to clean out your system, and I’m not talking about your computer system, but rather your body’s system or systems to be more accurate. It is something you can easily do at home and it’s rather easy to do with the guidance of a qualified Nutritionist. Many people experience clearer thinking, glowing skin, dropping the winter belly and having more energy and vitality after they detox. You’ll feel like “springing” forward with a renewed mind, body, and spirit!
Cauliflower and other cruciferous vegetables support detoxification because they contain Indole-3-carbinol, a phytonutrient that has been shown to aid the liver in its detox functions. It helps reduce the risk of cancer, studies have shown that Indole-3-carbinol and sulforaphane in cauliflower and other cruciferous vegetables has anti-inflammatory properties, help protect cells from DNA damage and may also help inactivate carcinogens. This is why this pizza recipe is called a detox pizza, is so nutrient dense and of course delish- Yum! Let me know what you think in the comments below once you have tried it :)
1 cauliflower head
1 egg, lightly beaten 50g soft goat cheese 2 teaspoons oregano
1 teaspoon dill 1⁄2 teaspoon Himalayan pink salt
Spanish Onion, thinly sliced
Red and yellow Capsicum, thinly sliced
Zucchini, thinly sliced
Mushrooms, thinly sliced
Fresh herbs and goat's cheese for garnish
1. Preheat the oven to 180C and line a baking sheet with parchment/ baking paper.
2. In a large food processor, pulse the cauliflower until it creates a rice like consistency.
3. Bring a large pot of water to a boil. Then add riced cauliflower, cook for 5 minutes to soften. Then drain in a fine mesh strainer. Let it cool for 5 mins.
4. Pour the cauliflower into a clean dish towel, then twist it up and firmly wring out moisture. This should leave you with a dry lump of cauliflower pulp.
5. Place the cauliflower pulp in a large mixing bowl and mix in the egg, soft goat's cheese, oregano, dill, and salt, stirring well to create a uniform mixture.
6. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large pizza crust, about 1cm thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots so the crust won't crack.
7. Bake for 30-40 minutes, until the top is dry and golden, then carefully flip the crust over by first loosening the crust from the bottom layer of parchment with a spatula and then laying another sheet of parchment paper on top of the crust. Then grab both sheets of parchment and gently flip.
8. Bake for another 10 minutes. Use immediately as a pizza crust.
9. To complete the pizza, mix passata sauce with italian herbs and spread along pizza base, add your favourite toppings and then bake for another 10 minutes at 180C, until the topping are heated thoroughly. Slice and enjoy your pizza!