June 15, 2016


    For the base


    1 Medium cauliflower, roughly chopped

    2 Eggs, lightly beaten

    20 g Buckwheat flour

    2 tsp Mixed dried herbs

    tbsp Pinch of dried chilli flakes

    1 tbsp Lucy Bee coconut oil, melted

    Himalayan salt and ground black pepper

    For the tomato sauce

    1 tbsp Lucy Bee coconut oil

    3 Large garlic cloves, crushed

    1 X 400 g Tin chopped tomatoes

    Juice of ½ lemon

    1 tsp Mixed dried herbs or 3 fresh thyme sprigs (optional)

    Topping Suggestions

    Buffalo mozzarella and fresh basil

    Goat’s cheese and watercress

    Kalamata olives and crumbled feta

    Smoked salmon and rocket (add just before serving)


    1Preheat the oven to 180°C/350°F/gas mark 4.

    2Line a flat baking tray (a non-stick pizza baking tray is ideal) with baking parchment.

    3Blitz the cauliflower in a food processor until it resembles rice grains.

    4Transfer to a bowl and stir in the beaten eggs, buckwheat flour, herbs, spiced seed mix or chilli flakes, and some seasoning.

    5Knead the mixture to a dough-like consistency.

    6Roll out the dough evenly and thinly on the lined tray, making either one or two bases.

    7A good technique is to spread out the dough, place cling film over the top and, using a rolling pin, roll out.

    8Using a pastry brush, brush the melted coconut oil over each base.

    9Bake in the oven for 25–30 minutes, until crispy. Meanwhile, to make the tomato sauce, melt the coconut oil in a saucepan, add the garlic and sauté until golden, then add the chopped tomatoes, lemon juice and herbs

    10Simmer for 20 minutes uncovered until the sauce almost resembles a paste, taking care as the sauce may stick to the pan.

    11Spread the tomato sauce over the cooked bases and add your choice of toppings.

    12If the toppings need cooking, cook in the oven for a further 15 minutes.


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