1 cauliflower (about 500g)

1 cup of brown rice or buckwheat flour (150g)

2 tablespoons of chia seeds with 8 tablespoons of water (sat for 3-5 mins)

½ a cup of vegan yoghurt (100g)

Dried oregano

Optional Extras:

Pinch of Salt



  1. Place chia seeds in cup with required water and leave to thicken
  2. Remove leaves and chop cauliflower and blend it in processor until a rough flour.
  3. Place in cheese cloth or tea towel and squeeze the water out of it and place the dried cauliflower in a bowl.
  4. Add flour, chia, oregano and yoghurt and stir.
  5. If very dry add a little cold water or if very wet add little buckwheat until it comes together to make a wet/spreadable dough ball. (At this point you can refrigerate it for up a week when you want to use it)
  6. Tip up onto baking paper on a pizza tray (ones with holes on the bottom ideally)
  7. Using a spatula spread the wet dough in to a 1-2cm thick pizza base shape. (I find this recipe makes
  8. Bake for 15 mins on 180.
  9. Then flip the base onto another bit of baking paper and carefully remove the old baking paper (which may be a little sticky still) and bake for another 15 mins.
  10. Add desired topping and bake on higher (220C) for 5-10 mins until cooked.