CAULIFLOWER RICE SUSHI

Sushi has always been a favorite of mine, this recipe is one to certainly wow any guests, surprisingly filling, super fresh and one keep you looking lean in time for that beach getaway.

1/2 Medium avocado

2 cups poached chicken breast (I poached it with some powdered ginger in the water) 

1 &1/2 cup cauliflower
1 &1/2 cup brocolli
1 purple carrot
1/2 yellow pepper
Handful of fresh dill
2 tbs tahini
1 lemon
1/2 tsp Chili flakes
Nori seaweed wraps
Bamboo Sushi rolling mat (or you could do what I did and use a wooden place mat as it has the exact same effect)

HOW:
Ok let's do this one thing at a time and then I'll explain how to put it together. Remember things are to be sliced thin and chopped up small because we have a lot going in to this sushi and we want to make sure it all fits in nicely.

CAULIFLOWER RICE:
- Blend the cauliflower in a bullet blender until it looks rice like.
- Take your cauliflower rice and sautée in a pan for about 4-5 mins. The goal here is to remove moisture not cook entirely.
- Take your rice off the heat and put in a small bowl, stir through the juice of half a lemon and chilli flakes.

BROCOLLI:
- Chop broccoli super fine and put in a small bowl. In a separate bowl or cup combine the tahini, 2tbs of lemon juice and a big pinch of black cracked pepper.
- Add the dressing mix to the broccoli and stir through until all of the broccoli is covered evenly
- 2 tbs of sesame seeds

CARROT:
- create thin ribbons with a mandolin slicer, if you don't have one of these then a vegetable peeler will also work.
- Cut eat ribbon in half lengthwise

CHICKEN:
- Take poached chicken and shred with a fork or slice up into thin inch long pieces

YELLOW PEPPER:
- Julienne the pepper lengthways as thin as you can

AVOCADO:
- Take the 1/2 avocado and slice it lengthways, remember to keep it quite thin.

PUTTING IT TOGETHER:This is all about layers!! Make one at a time and don't try to over commit too much otherwise you might be in for a vey messy experience.
- Moisten Nori wrap with water and place on bamboo/ place mat wet side down. I did this by quickly running it under the facet as it was drizzling.
- Take 2-3 heaped tablespoons of the cauliflower mix and spread it on the bottom 2 inches of your nori. Make sure it goes right to the edges of the wrap and is roughly 1/2 an inch thick.
- Repeat previous step with the broccoli mix.
- Take 4 carrot ribbons and lay on top of the brocolli
- Follow with chicken, peppers, avocado and dill and you are ready to roll!
- Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to form a roll. Make sure it is super tight and pull the mat as you go to create a firm roll.
- Put on a plate in the fridge and repeat this for a total of 5 rolls. Once all of the rolls are complete, refrigerate for 5-10mins
- Now with a super sharp knife, cut your rolls into pieces, I would keep them 1-1.5 inches thick.
- Serve with pickled ginger and wasabi and enjoy that guilt free sushi!

NUTRITIONAL INFO
SERVING: 5 rolls - 6 pieces per serve
CALORIES 153
CARBS 9
FAT 6
PROTEIN 16
SUGAR 2

VEGAN MATCHA PROTEIN TRUFFLES

I'm all about the superfoods and these bad boys are packed with them!! I'm convinced the more I eat I get closer and closer to becoming a super hero right?! 😜

These babies tick all the boxes, they are paleo, vegan, gluten free and sugar-free which makes them the perfect afternoon pick me up and will fill that chocolate craving or even as a pre workout energy boost. I've perfected the recipe so no the matcha does not taste "too green" or like dirt. 

Ok so here's a quick run down on our key players here.

Matcha: Matcha is the queen bee of superfoods. 100% pure organic green tea leaves ground into powder. It contains up to 137 times the antioxidants of regular green tea, a great metabolic and energy boost.

Coconut oil: Ahhh hello weight loss friendly fat. Yes fat can be your friend! It contains a unique combination of fatty acids with powerful positive effects on metabolism. It's also a great energy source too. 

Lacuma powder: not only is his guy high is beta-carotene and iron but it's also a sugar free natural sweetener that has crazy delicious caramel vibes.

INGREDIENTS

FOR THE BALLS

4 tbs coconut oil 

1.5 tbs matcha powder 

3/4 cup apple sauce 

1 cup vanilla vegan pea protein

1/2 cup desiccated coconut 

1 tbs lacuma 

1/4 cashew butter 

2 tbs water 

FOR THE CHOC:

2 tbs coconut oil

4 tbs cacao powder 

HOW:

- Combine all dry ingredients for the balls in a bowl

- Add coconut oil, apple sauce, cashew butter and water. Fold til a dough like mix is formed

- Roll into balls about 1 inch or so big 

- Place balls on a plate in the fridge

Now for the choc coating! 

- Melt the coconut oil over a low heat, place in a ramekin

- Add cacao powder and mix until a melted chocolate consistency is formed

- Take balls from fridge, one at a time dip in the choc mix, place on plate top with a pinch of desiccated coconut and matcha powder

- Keep in an air tight container in the fridge

- Too easy 💚💚💚💚💚💚

NUTRITION INFO:

Serves: 15

Calories per serve: 130

Carbs: 7

Fat: 8

Protein: 9

Sugar: 2

ANTI AGING CACAO CASHEW BUTTER ALMOND BARK

Oh hey there chocolate bark, it's been a minute!  

This week I discovered @vitalproteins collagen peptides and am loving sneaking it in to all my fav recipes. Talk about a game changer, making this high protein annnnnd ANTI AGING?!  

INGREDIENTS

1/2 cup coconut oil

1/2 cup cacao powder

2 scoops of collagen peptides from vital proteins

3 tbs almond flakes

3 tbs cashew butter

HOW:

- In a medium mixing bowl combine cacao powder

- Melt coconut oil over a very low heat and stir into dry ingredients, combining until a melted chocolate type consistency is formed.

- Spread half the mix onto baking paper and spread it quite thin

- Before it sets, sprinkle the almond flakes on top of the choc

- Follow with the cashew butter, use all of it but do this by taking a tenth of a teaspoon at a time and scattering blobs of this delicious goodness on the choc mix on the paper.

- Take the remainder of the choc mix and slowly pour over the blobs of cashew butter and almonds

-  Set choc aside in the freezer for ten mins.

- Once set, Break up in to and fix allllll those choc cravings. God damn, will be hard not to eat this all in one sitting.

RAW VEGAN CASHEW RASPBERRY PROTEIN BALLS

INGREDIENTS:P

1/2 cup cashew butter

3/4 cup desiccated coconut

1 & 1/2 cups fresh raspberries 

1 cup vanilla vegan protein powder

1/4 cup coconut oil melted

HOW:

- In a medium mixing bowl mash the raspberries with a fork, until liquefied.

- Add cashew butter and coconut oil and stir until completely folded through

- In a separate bowl, combine the coconut and vegan protein powder

- Slowly add the dry ingredients to the wet ingredients a couple of tablespoons at a time folding through each time until both mixes are combined into a thick dough like mix.

- Roll your balls! About roughly an inch in diameter. Store in a sealed container in the fridge and BOOM.

LUNCH BOWL 101

I have a lot of people ask me what / how much they should be eating soooo here's my 💁🏻LUNCH BOWL 101.

Use this as a guide to build your lunch bowl/ plate. Remember it's a balance of protein/veggies/ good fats and a bit of crunch is always good to keep it texturally exciting.

* BASE: 1 cup of dark green leaves, whether this is spinach, arugula or kale. I like to think of this as a bed my meal is sitting on and also gives you the illusion of eating more

* LEAN PROTEIN: roughly the size of your palm (I've used pastrami here as a break from my usual chicken or fish)

* VEGGIES: 1 cup. I like to mix raw and sautéed so I don't get bored. Avoid starches like potatoes and focus on colors and greens. Eating rainbows boosts your metabolism & just looks sooo much better.

* GOOD FAT: Size of your thumb and base. Things like avocado, raw nuts. I like a bit of crunch so I usually go half and half.

* FERMENTED VEGGIES: 1- 2 tbs. These are the most underrated things ever, great for gut health and your intestinal fitness. Eg: sauerkraut & kimchi.

* DRESSING: load up on pepper and stick to either Tahini, balsamic, citrus juices or a tbs of olive oil. That's it.

Get creative, keep that tummy happy and tag me in your lunch bowl creations! Xox 

SWB'S GUACAMOLE

Guac on erry God damn thing please!!! Why and how is it so incredibly magical?! This recipe will have you never heading out for GUAC again, it's THAT good.  

INGREDIENTS:

1 Medium sized Avocado

1 tbs nutritional yeast

1 pinch of pink Himalayan salt

1 pinch of cracked black pepper

1 tomatillo (chopped roughly into small cubes) 

1 jalapeño (grated)

1 mini bell pepper (grated)

1 tsp tahini

HOW:

- Remove skin and seed from the avocado, place flesh in a small mixing bowl. Mash up with a fork. Don't go too crazy- I like to keep this quite "rustic" so it's texturally exciting.

- Once Avo is roughly mashed add in tahini, nutritional yeast, salt and pepper. Give it a stir.

- Add tomatillo, jalapeño and roughly stir through. Yes rustic is key! Top with nutritional yeast (yes vegan fairy dust) and a jalapeño annnnnnnnd Tadaaaaaa GUAC for daaaaaays! Serve with literally anything, veggies, chips, top your salads with it, bathe in it the options are endless really haha.

DAIRY FREE BRAMI BEAN PESTO SAUCE

I generally avoid dairy when I can these days, I'm not intolerant but I must admit I feel a lot lighter and leaner when I do. I was lucky enough to hit up the Foundermade wellness conference last month and discovered Brami Beans aka pickled Lupini beans. Awesome as a snack, or even with a cheeky glass of wine. Anyway I got experimenting and ahhh hello creamy pesto!!!  I had it with parsnip noodles and shrimp but the options are endless. 

INGREDIENTS: 

1 pack shelled brami beans (pop beans out of shell)

7 tbs nutritional yeast

2 Big Handfuls of fresh basil

1/2-1  cup of almond milk

2 cloves of garlic

HOW:

- Blend all ingredients in a bullet but only 1/2 cup of milk to start. Check consistency. Add more milk and blend again. 

- I made parsnip noodles and cooked with shrimp and garlic but as I said earlier this can be used on anything, even as a stir through sauce at the end of the dish. 

Xxxxx

VEGAN SUPER GREEN MATCHA PROTEIN BALLS

Yup I'm a total baller these days and my body has been craving all the green things to fight the cold and keep me on my A-game! 

INGREDIENTS:

1/4 coco oil

1/2 cup flax meal

2 packets of spruce by @eboost

1/2 cup apple sauce

1tsp matcha powder

2 scoops vegan vanilla protein powder (I'm using proper protein) 

1/2 cup cashew butter

How:

- combine all dry ingredients in a bowl

- Add coco oil, apple sauce and cashew butter and fold til a dough like mix is made

- Roll into balls about 1 inch or so big

- Roll into desiccated coconut and keep in the fridge.

- Too easy 💚💚💚💚💚💚

VEGAN CAULIFLOWER CHEESE SAUCE:

Whether you went out and drank way too  tequila last night or you are feeling fragile and just need warming feel good food stat... Some days our bodies just crave comforting cheesy goodness so why not fufill that need (and yes it's a NEED) without the nasty calories and bloat that goes along with it. This cheesy sauce is perfect for nachos, can be used to top your fav veggie bake or even just to spice up good meat and three veg.

INGREDIENTS:

1 small head of cauliflower

3 heaped tbs nutritional yeast

Himalayan salt

1 tbs coconut flour

1/4 cup unsweetened Almond milk

HOW:

- Chop up head of cauliflower into inch long pieces, take cauliflower pieces and Steam or boil until soft.

- Take drained cauliflower pieces and place in Nutribullet blender, blend until  It is a smooth and creamy consistency.

- Add the salt, almond milk and nutritional yeast to the cauliflower and blend again til combined.

- Add coconut flour to the mix and blend for about a minute.

- And ta-daaaa! It's seriously that simple. As I said earlier, you can use it as a dip, as a sauce or a topper for roasted veggies. 

VEGAN LAMINGTON PROTEIN BALLS:

Ok so I'm getting all patriotic over here in NYC and have recreated an allergy/ healthy version of an Aussie classic; THE LAMINGTON. For those who have no idea what a Lamington is, let me enlighten you. It's a cube of vanilla sponge, dipped in chocolate then rolled in coconut and it's insanely delicious but sadly not so good for you. So I didn't get the cube part down pat but it ticks all the nerdy health freak boxes (#paleo #glutenfree #vegan #sugarfree and #dairyfree) making them more or less guilt free!

INGREDIENTS:

1/2 cup cashews

1/2 cup vegan vanilla protein

1/4 cup toasted coconut flakes

1.5 tbs mct powder (optional)

1/4 cup almond meal

1 tbs mesquite powder

8 tbs melted coconut oil

1/4 cup desicated coconut + extra for rolling

2 heaped tbs of cacao powder

1/4 cup water

HOW:

- Whiz the 1/2 cup cashews in a blender for 30 seconds so they are not completely blended

- In a small bowl combine the 2 tbs of cacao with 4 tbs of the melted coconut oil, this should make a smooth chocolatey syrup type consistency. Set this aside this is to coat your balls after they have been made

- In a medium sized bowl, combine all of the remaining dry ingredients.

- Add 4 tbs of coconut oil and half of the water and mix thoroughly. We are aiming for a dry dough like mix, slowly add the rest of the water if needed to achieve this. 

- Rollin' time! Take the mix and roll into balls about 1 & 1/2 inches in diameter as you finish rolling each ball, place in a bowl in the fridge.

- Once all of the balls are rolled it's time to coat these delicious things in the choc. Dip one at a time in the choc then into desiccated coconut. Place on a plate and then into the fridge for the choc to harden.  Store in a sealed container in the fridge and try not to eat them all in one sitting!

CRUSTLESS STICKY-DATE RAW VEGAN CHEESECAKE:

Yep I'm back on the bullet desert vibes! This was also a end of the week what's left in my cupboard dessert too. You can definitely make it with a crust, take the ingredients and steps from my Turkish delight cheese cake post. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

7 dates (3 to be soaked with the cashews)

1 tbs coco oil

1/2  cup apple sauce

1/2 tsp cinnamon

1 tbs lacuma powder

1 tbs mesquite

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

TOPPING:

- Chop the remaining 4 dates lengthways

- Place them a saucepan over a low heat with 3 tbs of water

- Allow them to simmer away, as the water disappears add a tbs more until a syrupy delicious sticky date esque topping is formed.

- Take off heat, set aside.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Spoon half of the cheesecake mix into a ramekin or glass

- Top this bad boy with 1/2 the date mix, dust with cinnamon, Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and HOLY YUM!

COCONUT BERRY CAKE PROTEIN BALLS 😍🍰💪🏼

INGREDIENTS: 💁🏻

2 tbs coconut water powder

1 cup @properprotein coconut vegan protein

1/4 almond meal

1 tbs mesquite powder

1/4 cup chopped raspberries and black berries

1/2 cup water

HOW:

-Combine all dry ingredients in a bowl

-Add water and stir until a dough like mix is formed

-Add berries to the mix and gold through

-Roll into balls and roll into desiccated coconut, refrigerate and Ball so hard.

ZUCCHINI AND DILL FRITTERS

Breakfast is without question my favorite meal of the day. Zucchini fritters are right up there on the list of fav breakfast food too, however it's rare to come across gluten-free friendly versions of these bad boys. Here's a recipe that's so insanely easy that you'll have no excuse not to have a Sunday brunch at home.

INGREDIENTS:

1 med zucchini grated

3 tbs coco flour

1/4 cup egg whites

2 eggs

1 tbs goats cheese

Handful of fresh dill chopped

Pinch of Salt and pepper

Pinch of baking powder

HOW:

- Place all ingredients in a mixing bowl and mud thoroughly with a wooden spoon

- Pre heat frying pan and spray lightly with coconut oil

- It's time to cook these bad boys! Take 3 tbs of the zucchini batter on to the pan like you would to cook a pan cake.

- Brown on both sides, this should take about 3-5mins each side and BOOM.

- Serve with all the breakfast treats or do what I have done above and use them as breakfast burger buns!

MINI TURKEY MEATBALLS

I'm a sucker for a meatball and I must admit I've finally done it, I've mastered the Turkey Meatball and it's super fucking delicious. The secret ingredient? Parsnip! Who knew hey?

INGREDIENTS:

1lb super lean turkey mince

1 cup grated parsnip

1/4 cup super finely chopped Onion

2 tbs thyme (fresh or dried)

2 tbs fresh basil chopped

3 tbs chickpea flour

3 tbs Tiger nut flour

1 tsp cracked black pepper

HOW:

- Pre heat oven to 350 F.

- In a pan lightly sauté the grated parsnip for about three mins, then stir through the thyme and onion and continue to sauté for another 2mins.

- Take veggies off the heat and place in a mixing bowl.

- Add all other ingredients to the mixing bowl, stirring thoroughly with a wooden spoon.

- Take mix and make into mini meatballs, I used about a tbs of the mix per ball.

- Once balls are made lightly spray fry pan with coconut oil, once the pan is heated add the meatballs and cook until lightly browned. 

- Take balls out of the fry pan and place on a baking sheet, place balls in the oven for 5-10 mins. This will make sure the balls are cooked all the way through and if you decide to double up and do an extra large mix then this will keep them warm or give you time to make a salad to go with them.

- Serve with tahini or salsa and ENJOY!

CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

PALEO & VEGAN CREAMY PESTO SAUCE:

Ok so yes I love a quick meal, life's busy, works crazy and I tend to get HANGRY. Meaning when I get home from a marathon day of sessions, meetings and workouts I usually need to eat pretty god damn quickly.

So there I was in this state, HANGRY, tired and craving all the comfort food, pretty much on the pesto vibes so bad I could have rolled around in it. Gimme gimme gimme. There's something magical about pesto. It's one of those instant gratification tastes, comforting and almost like a cuddle. However us health conscious babes don't need pesto to mean diet suicide, I mean all we wanted was a little comfort right?

So I've messed around and nailed it. This pesto ticks all those endless health boxes and should keep you babes looking and feeling good!

INGREDIENTS:

1/2 cup almond milk

2 tbs almond meal

2 tbs of nutritional yeast

1/2 cup or two handfuls of fresh basil

Pinch of Himalayan sea salt

Pinch of black pepper

HOW: 

- Combine all ingredients in a bullet blender and blend until smooth.  

- The sauce can now be added to any cooked protein in a pan and heated, used as a sauce for ZOODLES or even left raw as a salad dressing. Soooooo many options!! 

Enjoy! Xx

RAW VEGAN TURKISH DELIGHT "CHEESECAKE"

Yes back on those cheesecake vibes yet again. Am obsessed. As in sure you've noticed, I love low fuss blender based meals haha and this is one of them. This recipe makes 2 individual serves. So if you need more double it!

FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

6 cherries

15 raspberries

1 tbs lacuma powder

2 tbs rose water

CRUST:

5 medjool dates

1 cup of walnuts

Pinch of cinnamon

Pinch of Himalayan pink sea salt

1 tbs coco oil

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

CRUST- once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Take a ramekin or a glass and press half of the crust mix into the bottom for your base.

- Spoon half of the cheesecake mix on top.

- Top this bad boy with anything you like! I didn't have rose petals (but that would look sahhhhh super cute) so instead I mixed up 2 tbs of cacao & 2tbs of coconut oil to make a healthy choc and drizzled it on top, then added almonds and cacao knibs.

- Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and prepare to have to have your mind blown.

CACAO CHERRY FUDGE BALLS

Balls for daaaaaays. Protein balls have quickly become my staple daily snack at the moment, I mean why wouldn't they? I know exactly what's going in them, it's clean energy, perfect for on the go and to make a batch probably takes all of 8mins.

CHERRY CHOC BALLS:

1 cup blended cherries

1 cup almond meal

2 scoops choc vegan protein

1/2 cup desicated coconut

1 tablespoon MCT powder (boosts metabolism, improves brain function annnnd gives you energy!) *this can be left out

1/2 cup golden flax meal

1 tbs cacao

HOW:  

- combine all dry ingredients

- Add blended cherries to the mix and stir until a dough like mix is form.

- Roll into balls

- Roll in additional desicated coconut or cacao powder.

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa

GLUTEN FREE, PALEO CAULIFLOWER PIZZA CRUST

Beeeeeeecause everyone needs PIZZA!!

INGREDIENTS:

1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper

HOW:

• Pre heat your oven at 400 degrees f.
• Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
• Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
• Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
• Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
• Cook bases in oven for 5-7 mins until the edges are lightly browned. 
• Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
• Fuck yesssssss. It's pizza time.
  
  Enjoy babes xxx