Updated: Aug 12, 2018
Mung beans? In a pizza? You bet pretty lady 😉
With my delicious, gluten free, cauliflower mung bean pizza, you can eat to balance estrogen dominance. We're talking less bloat, clearer skin, and more balanced hormones! With so many things in your food and environment that increase estrogen, far too many of us are walking around with excess, and may lead to estrogen dominance.
Mung beans are really great for cleansing - think of them like an internal Swiffer Sweeper. The high fiber and protein content leave you feeling full, focused, and energized. Mung bean's cleansing properties are also great for hormone balancing. They help bind fiber to excess estrogen and pull it from your system.
One of the many reasons women can suffer hormonal issues is due to recycled hormones.
This means that hormones haven't fully left your system and they become recycled within your body, which can lead to things like PMS, weight gain, bloating, brain fog, acne, and so much more.
Cauliflower also aids in this process. It is a cruciferous vegetable and binds to excess estrogen.
This pizza makes the perfect combination to eat during your ovulation phase when estrogen is at its peak. By effectively processing estrogen during ovulation will leave you open to a much happier and calmer period.
This recipe is gluten and dairy free, keeps inflammation at bay and helps blood sugar levels stay stable. It's a staple in my Balanced Bombshells lifestyle!
CAULIFLOWER MUNG BEAN PIZZA
1 large head of cauliflower
1 cup of mung beans
1/2 tablespoon of garlic
Himalayan sea salt
Grilled pears, prosciutto, and arugula with balsamic vinegar drizzle
Mushrooms, sauteed spinach, and sun dried tomatoes
Onions, peppers, and nitrate free pepperoni
1. Bring a large saucepan filled with water to a boil. Lower to medium heat and add chopped cauliflower.
2. In a medium saucepan, bring 3 cups of water and 1 cup of mung beans to a boil. After boiling, lower to medium heat and cover for 25 minutes.
3. When cauliflower is soft (you can stick a fork in it) and strain. Transfer to a food processor and pulse until well blended. Allow to cool.
4. When cauliflower is cool, take a terry cloth and add cauliflower to the center. Cover cauliflower with edges of the cloth. Over the sink, twist and strain out excess water. This will ensure the crust stays together and is crispy!
5. When mung beans are done, add them to a food processor. Add garlic, cilantro, and a little Himalayan sea salt. Pulse until blended.
6. In a large bowl, add mung beans, eggs, and cauliflower. Mix well.
7. Heat oven to 400 degrees.
8. On a pizza stone or pan (spray if needed with olive oil), make four personal pizza crusts. Bake for 10 minutes.
9. Take out crust and add tomato sauce and desired toppings (omit arugula, this will be added on top as a salad when ready to eat!). Cook for an additional 10-20 minutes, depending on desired crisp of the crust.
Plate and share your creation at #balancedbombshells!