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Preparation time: 40+ min

Difficulty: medium

For 1 pizza pan


  • 2 tbs golden flax seeds

  • 2 cauliflowers

  • pinch of salt

  • 5 tbs nutritional yeast

  • 1 tsp dry oregano

  • 1 tsp dry basil

  • 2 tbs arrowroot powder

  • few tbs corn meal for rolling the dough

Grind the flax seeds and add 6 spoons of water. Tear the cauliflower into florets and grate it in a food processor until it resembles rice. Quickly blanche in a salted boiling water and drain well. You must drain all the liquid. Add it to a bigger bowl, add the rest of the ingredients and mix together. Form a ball with the dough and roll it evenly between two baking sheets. Add cornmeal to the bottom part of the baking sheet, so the dough doesn't stick. Preheat the oven to 180°C and bake until you get an even brown crust, approx. 45 minutes. While the dough is baking, prepare the pizza topping.


  • 500 ml tomato sauce

  • pinch of marjoram

  • pinch of oregano

  • 300 g shiitake mushrooms

  • 150 g cherry tomatoes

  • 4 handfuls of spinach

  • few spoons of homemade cream cheese

  • 3 tbs roasted pine nuts

  • small bunch of basil

Season tomato sauce with marjoram and oregano. Water fry the mushrooms, bake the tomatoes briefly in the oven, and blanch and cut the spinach. When the dough is done, nicely spread all the ingredients, except pine nuts, on the dough. Make sure the topping is not too wet, as it can make the crust soggy. Place the pan into the oven again and bake for another 10 minutes. Sprinkle pine nuts and chopped basil on the pizza, cut and serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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