Cauliflower Pizza Crust (New and Improved!)


This recipe for a cauliflower crust pizza has been on the blog for a while but it just wasn’t quite right so I’ve spent a while playing around with it to create something perfect for you all, and I can honestly say this is now one of the absolute best recipes on the blog! I know to lots of you the idea of using cauliflower as the base for a pizza might sound totally strange, but trust me it really makes the most delicious crust and you just have to try it! Ever since I made this version I’ve been thinking about it non stop and really craving it. The crust is just so delicious it’s crazy, it’s so full of flavour and the texture is just perfect – even the sceptics I’ve given it to loved it! It’s held together by chia seed and apple puree, which together mean that you really can pick up the slices without them braking – just like real pizza! Of course a slice of this will make you feel a million times more amazing though, so you can enjoy your pizza and feel energised and awesome afterwards! I love topping my pizza with tomato puree, lots of fresh basil, sliced cherry tomatoes and mushrooms and then I sprinkle rocket over the top of it!


Makes 1 pizza

- 1 cauliflower (about 500g)

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

- 2 tablespoons of chia seeds

- 1/2 a cup of apple puree (100g)

- 1/4 of a cup of ice cold water

- 1 tablespoon of tamari

- 1 lemon

- dried oregano

- dried basil

- salt

For the topping

- Tomato puree

- Sliced tomatoes

- Sliced mushrooms

- Fresh basil leaves

- A sprinkling of salt and pepper

Place the chia seeds in a bowl and add 8 tablespoons of water, allowing to sit for around ten minutes, until all the water is absorbed and the chia has form a gel. During this time you can begin to prepare the cauliflower.

Place the cauliflower in a food processor and blend until a flour like substance forms, this should take about a minute. Place this in a nut milk bag and kneed out excess water (this may take a few minutes as cauliflower contains a lot of water – it’s a really important step though, please don’t skip it!).

Once most of the water has been removed, add the cauliflower to a mixing bowl with the chia seeds (which should have now formed a gel) and apple puree and stir until evenly blended. You can then add the brown rice flour, lemon, tamari, salt and dried herbs. Mix these ingredients well before slowing pouring in the ice cold water. Use your hands to combine the water with the flour, making a sticky dough.

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it. (if you don’t have a pizza dish simply use a baking tray and mould the shape accordingly)

Bake in a 200C oven for about 20-30 minutes, if you’re not using a pizza dish then you will need to flip the base over half way through. Once the base is firm and ever-so-slightly crispy remove it from the oven and add the tomato puree and then the vegetables, before baking again for another 5-10 minutes.

Remove from the oven, sprinkle with salt and pepper, slice and serve!

Video: How to Make the Perfect Kale Salad

kale salad


This kale salad is one of my all time favourite things, I eat it with almost everything! I know lots of people think the whole massaging kale thing is a little strange though so I’ve made a video for you all to show you what I mean – I hope it’s really helpful and you can all start enjoying this beautiful salad all the time. The full recipe is on this blog post and the video is below or on my youtube channel. I love eating this with a side of mashed avocado with chill flakes and limes, some cinnamon sweet potatoes, a delicious bowl of roasted veggies or some delicious quinoa.


Chocolate fruit sticks

Chocolate Fruit Sticks

Chocolate fruit sticks

How amazing does this sound – chunks of sweet frozen fruit dipped into a gooey, caramel like chocolate sauce?! That’s what happening here and it’s amazing. These fruit sticks are one of the best summer snacks, they’re the easiest thing to make and they’re so delicious. The chocolate dip tastes a bit like caramel thanks to addition of dates, and it’s also wonderfully gooey, which means that it melts perfectly against the frozen fruit so each bite tastes absolutely heavenly – I have to admit that the first time I made the chocolate I ate so much of it straight from the blender that I had to remake it for the fruit sticks as there was none left, it’s just so delicious! You can store these in the freezer for a few weeks, so you’ll always have a cooling snack to hand during the summer.

RaspberriesChocolate fruit sticks Strawberries

Makes about 25 sticks:

A selection of fruit, I normally use:

- 1 large ripe bananas

- 1 mango

- one punnet of strawberries

- one punnet of raspberries

- pineapple and melon also work so well!

For the chocolate

- 7 medjool dates

- 4 tablespoons of maple syrup

- 3 tablespoons of coconut oil

- 3 teaspoons of raw cacao powder

- 2 teaspoons of cacao butter

- You also need wooden lolly pop sticks


Simply slice the bananas and strawberries into thick slices (if they’re too thin they’ll break when you put them onto the stick), then cut the mango into squares.

Slice the different pieces of fruit onto the lolly pop sticks and place them in the freezer for at least an hour to set.

While the fruit freezes make the chocolate dip. Cut the dates in half and remove their stones, then place them in a saucepan with all the other ingredients and heat for three to four minutes, until all the ingredients have mixed together and the dates have become soft. Then put the mix in the blender and blend until smooth.

Spread the chocolate on the fruit sticks, it will set on them if the fruit is totally frozen.

Store them in the freezer.


Pesto Butter Bean Salad

Pesto Butter Bean Salad

This is one the simplest salads ever, it takes ten minutes to throw together and it’s so satisfying and delicious. The butter beans taste completely divine smothered in homemade pesto, which is bursting with flavour thanks to the amazing combination of fresh basil leaves, pine nuts, garlic and lemon juice. I then toss the beans in a simple salad of rocket, pumpkin seeds and pomegranates so that their amazing flavour and texture really shines. The pumpkin seeds add an awesome crunch though and the pomegranates add a touch of sweetness that really compliments the other ingredients, heightening the flavour of every bite. If you feel like spicing it up the beans are also delicious stirred into a bowl of zucchini noodles or brown rice pasta, or you can just serve them on their own as a simple side salad. Beans are a great addition to any meal too as they’re filled with so much plant protein and fibre, which together make you feel so energised and amazing so you’ll be glowing all day long!

P.S. I’ve got a really exciting vitamix giveaway happening on my Deliciously Ella instagram today, come check it out!

Pesto Butter Bean Salad Pesto Butter Bean Salad

Serves 2

For the pesto:

- 1/2 a cup of pine nuts (100g)

- 2 big handfuls of fresh basil leaves (50g)

- 5 tablespoons of olive oil

- 2 cloves of garlic

- 1 lemon

- salt and pepper

For the salad:

- a handful of pumpkin seeds

- Two 400g tins of butter beans

- 1 bag of rocket (about 60g)

- two handfuls of pomegranates (60g)

- olive oil

- 1 lemon

Pesto Butter Bean Salad

Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.

Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.

how to make granola

Video: How To Make Delicious Granola

how to make granola

Homemade granola was one of the first recipes I ever perfected and it’s still one of my favourites, I always have a huge jar of granola in my kitchen so that I can enjoy it anytime! I love eating it for breakfast, it’s amazing with homemade almond milk and berries, sprinkled onto a smoothie bowl for a little crunch or mixed into some coconut yoghurt with chopped banana. It’s also the best afternoon snack, as it’s a little sweet yet still very satisfying and not at all sickly – I could eat handfuls and handfuls of it straight out the jar, it’s just so moorish. There are so many different varieties of granola that you can make but this cinnamon and pecan version is just such a classic, it’s so easy to make and everyone always loves it. The full recipe is on this blog post and the recipe video is below! It’s the most nourishing breakfast, it’s full of goodness with lots of wonderful plant protein, fibre, healthy fats and of course an abundance of vitamins and minerals, so you’ll feel amazing and so energised for hours!

P.S. I hope that you’re enjoying the videos I’ve been adding to the site, I know that they’re something lots of you wanted and I’m excited to make a lot more of them in the future. There will also be lots of videos added to my youtube channel, which won’t be added to the blog – so please subscribe to my channel to stay up to date with all the latest videos!

how to make granola