Maybe you equate “detoxing” with “starving,” but Megan Gilmore of Detoxinista is all about food. As in, real food that you want to eat that just happens to be really good for you. Any detox-focused book that dares to put pizza on its cover is A-OK with us, and one that includes several chocolate recipes is even better. Everyday Detox does both of those things, and features healthier spins on other comfort foods like broccoli-cheese soup and Ranch dressing. The recipes are focused on bettering digestion through ideal food combinations, and each includes a handy key to whether it’s vegan, gluten free, etc. The photos are stunning, and really showcase just how simple the recipes are. This is detox food we can totally get behind!
about everyday detox
Everyday Detox Pre-Order Bonus
Through June 2nd, if you pre-order Everyday Detox, you’ll get a bonus:
- A recipe e-book filled with seven exclusive recipes that can’t be found anywhere else– not in the cookbook or on the blog
- A week’s worth of free streaming workouts from Physique 57
Cauliflower Flatbread Pizza Recipe
Traditional pizza can be a digestive disaster, since it usually combines a starchy crust with gluey cheese, but this cauliflower version digests seamlessly and is just as satisfying. 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. Because this process can be a bit labor-intensive, you may want to double or triple this recipe and freeze the extras for a quick pizza night in the future.
- 2 pounds frozen cauliflower florets thawed
- 1 egg lightly beaten
- ½ cup chèvre soft goat cheese
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large food processor fitted with an “S” blade, pulse the 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.
- 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.
- 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.
- 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.
- To complete the pizza, add your favorite sauce and toppings and then bake for another 10 minutes at 400ºF, until the topping are heated thoroughly. Slice and serve hot.