I’m so into antioxidants right now it’s not even funny. I know a lot about free radicals and why fruits and vegetables are good for us, but when you really bite down on the science, it’s pretty fascinating. The easiest way I can describe free radicals is to say: they are a byproduct of normal cell function. When cells create energy, they also produce unstable oxygen molecules. These molecules, called free radicals, have a free electron. This electron makes the molecule highly unstable. Antioxidants are substances found in plants that soak up free radicals like sponges. If your body has plenty of antioxidants available, it can minimize the damage caused by free radicals. Kind of makes you want to eat more spinach huh?! When I hear this, I hear that the aging process can be slowed down (less cell turnover) by eating these antioxidants, and of course, taking care of our bodies in other ways. But it does make me want to cram in as many greens in as I can, which is why I cleaned up this pesto sauce and added a huge amount of antioxidants in the form of kale and spinach…and you can’t even taste them!
You could top this with even more veggies. Bell peppers, kalamata olives, mushrooms or artichoke hearts would all be delicious. We are dairy-free in our family, but if you're not, mozzarella or Parmesan would be incredible on top.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : 8
- 1 1/2 cups fresh spinach, loosely packed - (or 1 big handful)
- 1 1/2 cups kale, stems removed - (or 1 big handful)
- 2 6.6 oz packages of fresh basil - (approx. 1 cup)
- 3-4 cloves garlic
- 1/3 cup dry roasted and salted pistachios
- 1/4 cup Parmesan or Nutritional Yeast
- 1 tablespoon olive oil
- 3-4 tablespoons water
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 head cauliflower, large stems removed
- 1 1/2 cups almond flour
- 4 scoops egg white protein powder (DO NOT SUB EGG WHITES!)
- 1/4 cup Nutritional Yeast or grated Parmesan
- 6 tablespoons liquid egg whites
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 (3 oz) pre grilled chicken breasts, chopped
- In a medium food processor, add all of the pesto ingredients. Process until it looks like pesto without any chunks. Yield is about 3/4 cup. Set aside.
- Preheat oven to 400 degrees F.
- Chop cauliflower florets into quarter-sized chunks. Place half into a food processor and process until they resemble rice. Add 3/4 cup almond flour, 2 scoops egg white powder, 2 tablespoons nutritional yeast (or Parmesan), 3 tablespoons liquid egg white, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Process again until fully combined and very wet.
- Spray a silicone baking sheet with cooking spray. Spoon the crust into two circles about the size of a dinner plate. (Crust batter will seem wet, but don't worry!)
- Repeat with remaining ingredients and form two more crusts.
- Bake for 20 minutes, or until fully baked and golden around the edges.
- Spread pesto across each crust. Top evenly with chicken. (Top with cheese, if using).
- Return to oven for 5-6 minutes or until cheese is melted and chicken is warm.