The word “detox” is often associated with juice fasts and stringent cleanses, but it doesn’t have to be so drastic. It’s far more important to create healthy habits that can be maintained for life, which is why I share a gentler approach to detoxing — one that includes pizza! — in my new cookbook, Everyday Detox.
An easy way to get started is to simplify your meals and add more vegetables. That’s what makes this recipe so great!
The Cauliflower Pizza below is a delicious detox-friendly upgrade, as it features a vegetable-based crust topped with anything you like, including cheese! It’s comfort food like this that makes detoxing so easy and approachable. If a recipe has a long ingredient list or complicated directions, I won’t even bother trying it! So, rest assured that if a lazy home cook like me can turn vegetables into a tasty pizza, you can too.
Cauliflower Flatbread Pizza
Serves 2-4
This cauliflower pizza recipe is as fast as it gets, since you don’t need to cook or cool the cauliflower ahead of time. The key to getting a truly flatbreadlike crust is wringing out the cauliflower thoroughly, removing as much moisture as possible. You’ll be amazed at the dry texture of this low-carb and protein-rich alternative, which can be enjoyed with your favorite pizza toppings or used as a flatbread for sandwiches. You may want to double or triple this recipe and freeze the extras for a quick pizza night in the future!
Ingredients
- 2 pounds frozen cauliflower florets, thawed
- 1 egg, lightly beaten
- ½ cup chèvre (soft goat cheese)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- salt + pepper to taste
Preparation
1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
2. In a large food processor fitted with an “S” blade, pulse the thawed cauliflower florets several times, until a ricelike consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
3. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre, oregano, basil, and salt, stirring well to create a uniform mixture.
4. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another 10 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
6. To complete the pizza, add your favorite sauce and toppings and then bake for another 10 minutes at 400ºF, until the toppings are heated thoroughly. Slice and serve hot.
Creamy Caesar Dressing
Makes 1 1/2 cups
This garlicky dressing is my favorite dip for pizza, and it’s delicious over crunchy romaine lettuce, too! For best results, prepare this dressing a day in advance for the flavors to fully develop.
Ingredients
- 3⁄4 cup water
- 1 cup raw whole cashews, soaked for 2 hours and rinsed well
- 1 teaspoon Dijon mustard
- 5 cloves garlic
- 1⁄4 cup freshly squeezed lemon juice
- 1 teaspoon raw apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- salt + pepper to taste
Preparation
Combine all of the dressing ingredients in a high-speed blender and blend until completely smooth and creamy. Refrigerate at least 4 hours before serving, preferably overnight.
