This broccoli flax pizza takes your favorite unwanted foods to new levels of healthSometimes you just want to sit down to a delicious and comforting pizza without sacrificing your nutritional values. This pizza does all that. It's easier than cauliflower pizza because it has no moisture that needs to be squeezed, and it stands like a real PIZZA! It even has this perfect puff when you remove a piece.
This pizza is full of healthy fats and fibers to fill you up instead of a white flour base that contains only anti-nutrient nutrients (your body is depleted of nutrients Place filled with nutrients). Flax seeds are rich in fiber, very rich in essential fatty acids and favorable to digestive health.
Combine that with broccoli, which is a blood detoxifier, a liver protector, a crunchy calf and an antioxidant, and you've won a pizza. Not to mention the egg protein to help you stay longer for longer. This pizza base is seriously healthy.
Lay it with your favorite toppings or suggestions below. Although it takes a time to cook, it is not much effort, so go do yoga while it is getting ready in the oven! Broccoli Flax Pizza
Photo Credit: Monica Yates [Ingredients
Toppings To contact this member, please register. 1
- 1 large broccoli head, cut into flowers
- ½ red onion, cut into cubes
- 1 egg white
- 2 tablespoons olive oil
- ¼ cup flax seed
Click here to send inquiry Click here to send inquiry Add to Basket Other products from this company Print view ] 1 tablespoon of psyllium shell- 1 teaspoon dried Garlic
3 cloves garlic, crushed 2 tablespoons fresh rosemary, diced sea salt and pepper
- 3 teaspoons of pesto
- 1 cup of pumpkin diced
Heat the oven to 375 ° F and line up a baking tray. Cook the pumpkin in a drizzle of olive oil. Meanwhile, make the basics of pizza by beating broccoli, red onion and a good crushed salt and pepper in a large food processor until it looks like Fine crumbs. In a bowl, add the remaining ingredients. Add the broccoli mixture and stir well to combine. Add the broccoli mixture to a bread oven, forming it into two mounds. Rotate them in circles and press the button so that they are 2 to 3 millimeters. I find it useful to drop another piece of cook paper on top and press down to not have too many finger marks. Put the oven at 350 ° F and cook for 15 to 20 minutes or until it is firm to the touch and lightly browned. Remove from oven. Remove the pumpkin from the oven and set aside. Cover a pizza with pesto, pumpkin and pine nuts. Using a peeler, peel the zucchini to make ribbons and place on top. On the other pizza, add rosemary to crushed garlic, a generous drop of olive oil and sea salt. Return the pizzas to the oven for 10 minutes or until the courgettes are slightly cooked.
HEALTH COACH -
Comments
Post a Comment