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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. Dear lovely Lauren!

    I’ve been diagnosed with hashimoto’s disease. Do you have some recommendation regarding diet, books to read etc.?

    Feeling kinda helpless at the moment.



  2. My favorite primal pizza crust recipe is this one

    It makes a crispy crust. I like that it doesn’t use stuff like tapioca flour which I am not able to get here.

    . I have make Imam Bayildi all the time as an appetizer, basically eggplant slices fried in olive oil and then topped with tomatoes and other interesting things. If you changed the spices it would pass for pizza. The trick to frying eggplant is to salt it heavily after slicing, and let it drain at least overnight. You get these ugly looking things but once patted dry and fried, they are great.


  3. Hi….Old restaurant owner/chef here. I tried making the cauliflower “bread” and pizza crust and I can tell you that it works better if you take out your juicer and juice the cauliflower. You wind up with a very dry product to which you can add egg or cheese or ground flax seed and/or chia as binder. Then you add onion powder, garlic powder, salt, etc. and bake. You can always add some of the juice back if it’s too dry. Keep all the byproducts of your juicing (carrots make great “flour”) and you don’t have to rely on squeezing the liquid out. Also, if you want to keep hand squeezing the riced cauliflower, add some coconut flour and it soaks up the extra liquid just fine.

    • The juicer sounds like a great idea, but my Hamilton Beach juicer didn’t do the trick. I ended up with a mixture of mashed potato consistency and little chunks. The actual juice emitted equaled about 1 T. I transferred it to my vita mix and pureed it then squeezed out the juice. I got less than 2 cups mashed cauliflower from a medium sized head. I figured that it would have measured 4 cups if it was riced, so I used the amounts given for the rest of the ingredients. The “dough” tasted good raw. It’s in the oven now on a pizza stone. I’ll let you know how it turns out. 🙂

  4. Hmm it seems like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your blog.
    I as well am an aspiring blog blogger but I’m still new to everything.

    Do you have any tips for inexperienced blog writers?
    I’d certainly appreciate it.

  5. I will sometimes make pizza using grilled bell peppers as the base (no crust). (Grill a “block” of pepper, then add toppings and heat on grill or in toaster oven.). Tomatoes work too, although very messy! (That’s more of a eat-with-a-fork pizza.)

  6. I was trying to sign up to receive your newsletter however your spam control is not allowing me to sign up. I am assuming it is because of my first name. If I sign up with a fictitious first name I doubt I will remember what name I used and will likely spam it myself when I see the newsletter as I receive several newsletters.

  7. Hi Lauren,

    I just made the BEST GF/dairy free pizza using Cassava flour. I found the recipe on a blog called Planks Love and Guacamole–I think it’s called Otto’s NY pizza. So worth it!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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