Time should not be a barrier to good nutrition!
This recipe provides two meals for one, with a primal twist on the traditional European dishes of ‘focaccia’ and ‘pizza’ both easy to eat and quick to prepare.
The cauliflower crust can be eaten as a focaccia with a drizzle of oil and a sprinkling of herbs or transformed into a primal pizza adorned with rustic vegetables fresh from the garden.
Making the Crust/Focaccia (combined prep/cooking time 20 minutes)
1. Steam 1 cup of cauliflower till just tender (2-3 minutes)
2. Blend steamed cauliflower with 1 tablespoon of flax meal (ground flax seed), 1 bulb of garlic and a teaspoon of herbs
3. Continue blending until the mix starts gather like a sticky dough (40-60 seconds)
4. Place the dough in the centre of a piece of baking paper (approx. 20cm square)
5. Spread outwards with a flat utensil creating an evenly dispersed circular base (approx. 15cm in diameter)
6. Place in a hot oven (180℃) for 6-8 minutes until golden brown on top
7. To bake the underneath of the base flip onto a second piece of baking paper (gently peeling off the first)
8. Bake for a further 2-5 minutes (crust should rise slightly and be golden in colour)
At this point you could simply drizzle with a little Udo’s oil (or olive) and dust with your favourite herbs to devour as a focaccia, or…
Top and Turn into a Pizza (combined prep/cooking time 3 minutes)
1. Roughly slice or dice a selection of vegetables (zucchini, pre-boiled beetroot, mushrooms, fresh spinach, tomatoes etc…)
2. Stack the base with your selection and devour (this recipe is best eaten fresh from the oven)

Inga Yandell
Explorer and media producer, passionate about nature, culture and travel. Combining science and conservation with investigative journalism to provide resources and opportunities for creative exploration.