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Gluten free gem right here tonight!

Green Pizza with a Cauliflower Base


Evening all 🙂

I have finally built up the courage to share my blog on my social networking sites – this now means i’m writing for a real audience and not just for myself.

This is a big step for me as I have never been very confident with my writing or actually just never been very confident in my own skills at anything. I always seem to be mediocre and someone mediocre doesn’t usually like to share publicly things they think are just mediocre. Anyway it’s not that I suddenly have lots of faith in my writing, but I have found something I enjoy and I believe in and therefore I am happy to share (even if I think its mediocre)!!

I actually made this recipe yesterday. I was having a very kitchen/house wife orientated day.

I’ve decided I just need a rich hubby because I am perfectly content not working and just cooking three meals a day in the kitchen. As long as I have a cleaner 🙂

It was a beautiful autumn morning, with bright blue skies and I got up first thing and made those fabulous brownies. Then on a high (probably from all the fructose sugars) I went out into the garden and tried to repair some of the damage from the torrential storm we had on Monday evening.


Following this I began to prepare for my gluten free pizza!

My friend Natalie came to stay last night and this made it even more exciting as I am really enjoying being able to prepare these new recipes for my friends and family.

The recipe combines cauliflower rice (my fave) with ground almonds, dried oregano, salt, pepper and then eggs. Mush this together into as much of a ball shape as you can and place on a baking try in the shape of a pizza base. Whatever shape you desire – here you can use some creativity. Mine was nice and imaginative… a circle.


I think in hindsight the only improvement I would make is that I would make it much thinner – The edges got nice and crunchy but the base was a bit soggy and didn’t have any crunch to it once the topping was on. On reflection I would cook the base for longer before adding the tomato sauce.

Once the base is nice and golden (i’d go for a more medium brown rather than golden next time) – take out the oven and add on your toppings!


I put slightly too much chilli in my tomato sauce so added a fresh tomato and then a cheeky squeeze of ketchup (shhhh)

it was delish!

added on some fresh Kale, Spinach, sliced courgette and Basil and popped back in oven for 10 minutes just as the lovely Natalie rang the door bell. I felt like a right housewife having dinner prepared as she came in from work!

We made up some tasty fresh salad, had a bit of mayo on the side and also enjoyed the leftovers of the raw beetroosh!


delicious flavours even if a slightly soggy pizza – completely gluten free and full of lots of yummy healthy ingredients. oh and can’t forget it was followed by a few too many of the raw brownies of course!

A big thank you to Green Kitchen Stories again for their fantastic recipe.

Here it is – Enjoy!

Pizza base
florets from 1 cauliflower
80 g 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)

1 courgette, shaved with a potato peeler
2 handfuls fresh spinach or leafy greens of your choice
pecorino cheese, shaved with a potato peeler

Preheat the oven to 200°C / 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 700 ml / 3 cups 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 centre 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 pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.

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.

Basic Tomato Sauce
makes around 1 litre / 4 cups / 34 fl oz

2 tbsp cold-pressed olive oil, coconut oil or ghee
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried chili
3 x 400 g (14 oz) cans whole plum tomatoes
5 sprigs of basil, leaves picked
sea salt and freshly ground pepper

Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.

Basil & lemon sauce
makes about 1 cup / 250 ml

2 cups tightly packed basil + extra for topping
1/2 cup cold-pressed olive oil
1/2 lemon, juice
2 tbsp shredded pecorino cheese
1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.