Plant Based Cauliflower Crust Pizza

After consulting with my physical therapist, I have decided to limit my intake of gluten. I like many people experience digestive and health problems caused by eating gluten.

I am taking this as a perfect opportunity to experiment with a plant based diet. (Thanks, “What the Health”)

Pizza has been (and always will be) one of my favorite comfort foods. I therefore have decided to challenge myself in making a recipe for a plant based caulifower crust pizza.

This is what was created:


(Disclaimer – I was experimenting and feeling creative, so nothing is measured – sorry)


Pizza Crust:
2 cups of shredded cauliflower florets (uncooked)
Herbs of choosing – I chose rosemary, basil, crushed black pepper and turmeric
1 crushed garlic clove
1 cup egg substitute (add water into seed mixture consisting of sunflower seeds, linseeds, pumpkin seeds) *The trick is to let this sit & reach a certain consistency – Once again, I’m sorry for not having provided the measurements, you’ll just have to follow your culinary instinct! – Don’t be afraid of making risks in cooking 😉

Preheat oven to 180 degrees Celsius.

Grate 2 cups of cauliflower florets, and squeeze out any excess water – this will be crucial. Sprinkle chosen herbs and crushed garlic into cauliflower “dough”. Add your egg substitute.

On parchment paper, mold your “dough” into a round thin pizza shape.

Baking this pizza is the experimental part of this recipe. You essentially want to make sure your pizza is not:
– too wet
– not falling apart (After the first 10-15 minutes, using another slip of parchment paper, flip the crust to the other side. Do this several times during the cooking process)

Since you will be flipping your crust often, make sure you are taking notice of the status of your crust. Cook the crust until you are satisfied with its appearance.
I know I am quite possibly the most vague food blogger ever, but in my defense, I don’t know how “burnt” people prefer their crust to be. I decided to take mine out after around 30 minutes of cooking.

I topped my pizza with tomato sauce (tomato concentrate, onions, herbs, garlic, olive oil), spinach, chopped bell pepper, tomato, cucumber and fresh parsley.

It was delicious!
I will be coming back to this recipe and experimenting even further, perhaps adding grated carrots next time.

A plant based diet does not have to be boring! You just have to think creatively. The world of vegetables and herbs is bountiful! Have fun with it.









Millet Porridge with Dried Cranberries, Linseed & Crushed Walnuts

Delicious & Nutritious Breakfast !

I’d like to introduce you to millet. A delicious whole grain rich with fiber is an idea way to start the day ! It’s high in nutrients such as magnesium and phosphorus

Whole grains! (A quick nutrition lesson)
If you’re just starting a healthy lifestyle, my first advice will be to substitute all your simple carbs with complex carbs. Simple carbs (white bread, pastries, cookies, etc) are NOT DIGESTED by our bodies. They go straight into the blood stream in the form of glucose (“blood sugar”). This is usually accompanied by a heightened level of energy (“sugar rush”),  followed by a crash. In short, simple sugar in your diet doesn’t keep you satiated for very long. You end up tired and more hungry.
On the other hand, complex carbs, such as millet, are very slowly digested before being broken down to glucose which can then make its way into the bloodstream–thus maintaining a steady blood sugar rather than causing sharp spikes.

I invite you to try cooked millet served as a breakfast porridge.
Let me know how you like my favorite recipe, Millet with dried cranberries, linseed & crushed walnuts

1/2 cup of millet (or more, if you so choose.. just remember 1 part millet flakes)
1 cup of water (is 2 parts water)
1 tbsp of linseed (or more, if you so desire)
1 tbsp of dried cranberries (or more, if you so desire)
Handful of crushed walnuts (or more, if you so desire)
1 tbsp coconut oil
So basically go all out and treat yourself ! Because food is good! Food is energy! 🙂
Just be certain to add in more water as you increase one or more ingredients.
You will be essentially boiling the millet flakes in water (1 tbsp coconut oil) until it’s absorbed, so too little water and you have a burnt pan, too much and you have runny porridge.