Posts tagged pizza
High protein pizza base... in minutes!

I never really worry much about getting protein on a vegan diet as my focus on real whole foods of maximum variety typically does that by default, but it is nice to know that it's easy to put together a high-protein meal when needed- particularly something like this pizza when the base itself gives a great protein boost and you can top it up with anything you like knowing that I've got a well balanced meal in the bag!

vegan High Protein Pizza Base

In addition it's always nice to have an answer to the question 'where do you get your protein?' and also offer a simple option for those who are looking for high-protein veggie-based meals.

oh and did I say... Pizza?

Yay, pizza :-)

The pizza base contains just three ingredients- quinoa, almonds and flax (plus any herbs if you wish to add them). Each ingredient is in itself a great source of protein, amongst other nutrients, Plus it couldn't be easier to make in minutes. Such a winner!

You can top the base with anything you like, I'm not a fan of fake vegan cheeses so I used home-made hummus mixed with tomato purée and then just any veggies I had to hand. This base also freezes beautifully as I have now done on multiple occasions since I first created the recipe. It makes for an amazingly speedy last minute dinner!

vegan High Protein Pizza Base

Recipe: High protein pizza base

Serves 2


  • 1 cup cooked quinoa

  • ½ cup ground almonds

  • 2 tbs flax

  • 1-2 tsp mixed herbs (optional)

  • ½ tsp salt

Pizza topping:

  • 1 tbs tomato puree

  • 2 tbs hummus

  • 1 cup worth finely chopped veggies of choice- tomato, onion, bell pepper, courgette and sweeetcorn work well.


Process all ingredients together until you have a well blended slightly sticky dough. It should still be easy enough to handle and roll. I found it didn’t stick to my rolling pin at all but if this is a problem for you that’s the running pin with a little dry ‘flour’ of some kind- such as fine almond flour or protein powder. Attentively press out into pizza bases with your hands.

Once you have rolled the dough to approximately 3-4mm thick, bake at 180C for 10-15 minutes until sealed then flip over and bake for a further 10 minutes until just beginning to turn golden.

You can remove from the oven and allowed to cool and then freeze at this point or simply add all your pizza toppings and bake for 10 minutes until cooked and golden.

vegan High Protein Pizza Base
vegan High Protein Pizza Base

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Definition Magazine.... pizza party!

Just checking in to let you know my latest column in Definition Magazine has been published!

The recipes for this issue were a real labour of love... with so much pizza eating. Yep, this issue is all about vegan families and featured a full pizza spread I created... gluten free base options, and plenty of choice for toppings.

There was so much pizza when I shot these photos, I had to invite my family over for a pizza night!

Here are some links to check out the magazine in all it's glory. Aimed at vegan ladies into fitness, but perfect for all active people in general! Rahhhhhh...

To download single issue ($4.99):
(The first 50 people to use this link save $1 off cover price!)

For subscription (which puts each issue at $3.75)

To read a sample of the issue or all back issues:

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here you might like to check out my 'About' tab up top. To buy healthy nibbles you can also find me over at my sister site Wholeplus. 

Day to day you can always find me hanging out in these places:

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Cauliflower pizza crust

The versatility and unique opportunity of cauliflower to do crazy things gets me every time. I love experimenting with it. Everyone knows about cauliflower rice right? It's only more recently that I've come across cauliflower pizza base recipes. 

cauli pizza 3.jpg

Maybe this is not such a new thing but it's something I've only seen more recently. It was only a matter of time before I had a go myself.

I wanted to create both a sweet and savoury version. Today you have my savoury option and tomorrow you'll have my sweet version. Both versions were pretty successful, with the sweet version I made the crust the day before and then topped it as a raw pizza pie. However with the savoury version I baked the base and immediately applied the toppings before re-baking a little for a hot pizza.

This savoury crust was very soft not the sort to pick up in your fingers, I'm wondering if I let it cool first and maybe even froze it before adding the toppings, it would have a bit more structure to it after baking. Nonetheless it was very yummy and didn't bother me that it was soft, just thought I'd mention it to those who are looking for more of a typical robust pizza crust. I'll report back when I try pre-freezing... or if in the mean time you try it this way, let me know how you get on! 

For this savoury pizza I used a simple tomato chia sauce, with the chia acting as a thickener to create more of a paste that wouldn't run off the sides of the crust. Just add some sliced veggies of your choice, re-bake until lightly golden and you're all done. Super simple low carb dinner- great for hot summer evenings!

cauli pizza 2.jpg

Recipe: Cauliflower pizza crust 

Serves 1-2


  • ½ cup cooked cauliflower- pureed
  • ¼ cup almond flour (or other fine flour to bind into a dough)
  • 1 tbs flax
  • 2 tbs nut butter (I used peanut butter)
  • 1 chilli powder/garam masala
  • 2 crushed garlic cloves
  • salt to taste


  • ¼ cup tinned tomato/salsa
  • 1 tbs chia (to thicken)
  • vegetable toppings of choice (small pieces for a quick cook)


Mix the base ingredients together to form a smooth dough. The dough will be fairly sticky but easy to smooth out into a circle using wet hands, flatten to approx. 5mm thick.

Bake the base on a lined baking sheet for 10 mins 180C.

Meanwhile mix the tomato mix with the chia and set aside. Prepare the veggies of choice.

One the crust has prebaked, add the sauce and toppings and bake for a further 20 mins or until the topping is lightly golden.

Note: the cauli crust was firm when it first came out of the oven, however the application of the topping softened it up and so it could not be handled like a regular pizza. 

cauli pizza 6.jpg
cauli pizza 1.jpg
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Ten minute pizza (gluten free)

On weekday evenings, when I go straight to a gym class after work, I often get in quite late.  On these days a super speedy dinner is in order.

I have to admit, I often resort to a big bowl of oats with their endless variations of toppings. Other times I might opt for a defrosted portion of one of my soups, (this one is my current favourite), or a bowl of cous-cous and veg.

Earlier this week I made pizza…the fasted pizza I’ve ever made! 10 minutes from first having the idea the pizza was on my plate ready to eat (ok, I had to allow for a 5 minutes photo shoot first!)

The pizza base is also gluten free as it is made using my flatbread dough, I simple made a larger flatbread to act as a pizza base. The original recipe made 4 small flatbreads but I doubled them up to make 2 larger pizza bases (in actual fact I halved the recipe to make a single serving).

I obviously haven’t used ‘cheese’ here, as I really don’t think it needs it. The tomato-hummous base is full of flavoursome. You could add some cheese/vegan cheese if you fancied when you pile the veg on top of the bases.

Recipe: Ten minute pizza (gluten free)

Serves 2 


  • 1 batch of flatbread dough (formed into two large rounds)
  • 2 tbs tomato puree
  • 2 tbs hummous
  • Mix of vegetables for roasting (chopped small)- I used peppers, tomatoes, courgette, onion
  • 1 tsp olive oil plus ½ tsp seasonings of choice
  • Handful of sweetcorn and/or canned beans (defrost sweetcorn if frozen)


Prepare the pizza base dough according to the flatbread recipe form into two larger pizza sized rounds.

Place the pizza bases on a lightly floured baking sheet under a pre-heated grill.  Grill for 3-4 mins each side until lightly golden.

Prepare the vegetable for roasting and coat in the oil and seasoning mix. Spread it n a baking sheet and place in the oven for 5- 10minutes (depending on size of pieces) and roast until just cooked.

Briefly remove the pizza bases from the grill and spread with 1 tbs each of the tomato puree and hummous. Top with the roasted veg and add the sweetcorn/beans. Place back under the grill for 2-3 minutes to finish cooking.

Serve with a salad if you like.

Did that take 10 mins?....ok well maybe 15 tops!

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