Goat cheese, fig and asparagus provide a depth of flavor to this beautiful cauliflower pizza

Ulrika Davidsson is one of Sweden’s most knowledgeable and popular nutrition and health coaches. Her 29 cookbooks have sold more than 1 million copies and have been translated into 12 languages. This book is unique because it offers four different types of detoxes so readers can see what works best for their bodies, helping you kickstart your way to a happier, healthier life however you choose. Those four plans are either 1 or 2 weeks long: Detox, Vegetarian, Raw Vegan and Juicing.

These four detailed detox plans emphasize a nourishing, low-carb, plant-based diet paired with intermittent fasting to seriously kickstart your metabolism and cleanse your entire system — allowing your body a complete reset and boosting your weight loss and long-term health changes. You’ll learn to make delicious recipes that keep you full for longer, utilizing tons of fresh ingredients.

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It’s difficult to find a more beautiful pizza! The chèvre, fig, and asparagus flavor combination is wonderful!

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Recipe: Cauliflower Pizza with Chèvre and Figs

797 calories/Serves 2 

Pizza dough:

  • 1/2 medium cauliflower
  • 4 tablespoons (1/4 dl) pecorino cheese, grated
  • 4 tablespoons (1/4 dl) buffalo mozzarella, grated
  • 1 egg
  • 1/2teaspoon salt
  • 1/5 teaspoon (1 krm) garlic powder

Tomato sauce:

  • 1/2 yellow onion
  • 1 teaspoon olive oil
  • 1 small clove garlic, pressed
  • 1/2can crushed tomatoes, approximately 7 ounces (200 g)
  • 1/5 teaspoon (1 krm) Mediterranean herbs
  • Salt
  • Black pepper

Topping:

  • 7 ounces (200 g) chèvre, cut in slices
  • 1 + 1/2 tablespoon honey, divided
  • 3 dried figs
  • 5 stalks green asparagus
  • 4 tablespoons (1/2dl) chopped walnuts
  • 3 fresh figs
  • 4 tablespoons (1/2dl) green pesto (store bought)
  • 2 teaspoons dried rosemary

1. Preheat the oven to 400°F (200°C). Separate the cauliflower into florets and run them in a food processor until they become crumbs. Place the cauliflower in a saucepan, cover with water, and bring to a boil. Let simmer until all cauliflower is soft, about 5 minutes. Drain the water thoroughly, place the cauliflower in a clean dish towel, and wring out the remaining water.

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2. Return the cauliflower to the food processor along with the remaining ingredients for the pizza dough. Mix until dough forms. Place the dough on a baking sheet covered in parchment paper and press it out until it is even and thin. Prebake the dough for 20 minutes. Raise the heat to 475°F (250°C).

3. Finely chop the onion and fry it for a few minutes in a skillet with some oil. Add the garlic, crushed tomatoes, and spices and let simmer for a few minutes. Blend the sauce until smooth.

4. Divide the tomato sauce evenly over the pizza dough and cover with the slices of chèvre. Season with salt and black pepper and drizzle a tablespoon of honey over the cheese. Chop the dried figs and sprinkle them over the honey. Add the asparagus and bake for 12–15 minutes.

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5. Roast the walnuts in a dry skillet, stirring the whole time. Finish by drizzling one-half tablespoon honey into the walnuts and stirring. Cut the fresh figs into segments and place them and the walnuts on the pizza. Dot the pizza with pesto and finish by sprinkling it with rosemary.

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