When you’re used to the sweet life, bitter foods can be hard to swallow. But if you’re looking to stabilize both hunger and blood sugar and promote natural cleansing, which can in turn help boost performance, bitter is better. From aiding in digestion to improving energy and endurance, incorporating bitter foods like arugula, bitter melon, kale, dandelion, dill, arugula, turmeric, raw cacao, coffee, and Jerusalem artichoke will help naturally sweep your body clean, and get it warrior-ready.
This pizza may contain bitter, but it’s all sweet with the natural flavors of cauliflower, nutritional yeast, walnuts, cranberries and more.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 45 minutesPizza base
- Florets from 1 cauliflower
- 80 g / 3 oz / 3/4 cup ground almonds (almond flour)
- 1 tbsp dried oregano
- Sea salt and freshly ground black pepper
- 3 organic eggs, beaten (or see tip for a vegan alternative)
Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.
Preheat the oven to 400°F and line a baking tray with baking paper.
Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.
Measure 600 mL (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands.
Make a well in the center and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough.
Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher.
Pre-bake for 25 minutes or until golden.
Meanwhile, prepare the Dandelion Pesto pizza topping. Remove the crust from the oven. Cover it with pesto sauce and put it back in the oven for 5-10 more minutes. Take it out the oven and top with dandelion leaves, pecans, and cranberries. Serve.
Dandelion Pesto (Pizza Topping)
- 3 cups washed and cleaned dandelion leaves + 3-4 extra leaves for garnish
- 1 cup olive oil
- 2 cloves garlic, peeled
- 1/2 cup walnuts, lightly toasted
- 1 tsp sea salt
- 1/3 cup nutritional yeast
- Zest of a lemon
- Juice of half a lemon
Combine all ingredients in a food processor or Vitamix and blend until creamy and smooth.
*You can serve as a pizza topping, on top of pasta, or a dressing. I even dip my popcorn in this!
- Tags: Recipe