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Cauliflower is a great food for Autumn, for the Air/Metal Element and for balancing the Lungs and Large intestine. This is a variation of my summer pizza recipe but for Autumn you want to make the most of all the fresh mushrooms available. The base is made of cauliflower and none of that doughy stuff!


Ingredients: 2 cauliflowers, 5 cups of almond flour, 3 tbs. of dried oregano, black pepper, corn starch, nut meg and sea salt. Optional you can also use flax seeds or chia seeds (soaked the night before) to have an extra binding agent. Flax seeds – 1tbs. of flax seeds+2.5 tbs. of water= 1 egg.

Preparation: Steam the cauliflowers in low water and when soft put it in the food processor. Add the rest of the ingredients by hand a mix it well like you would be doing with dough. When everything is well mixed, lay it on a tray a place it in the oven for about 20 to 30 minutes at 180ºC. Make sure you oil the tray or use a baking paper sheet. Take it out when crispy on the outside and let it cool down.

 The Top Bit

For the sauce: 1⁄2 Pumpkin, 2 Leek, 1 Red pepper, 1⁄2 Kg. Carrot, Tamari, Salt and Pepper. Steam all the veggies until they are soft and blend them well in a food processor. Once is done add 3 tbs. of Tamari, salt and pepper.

Toppings: Choose 200 grams 3 kinds of mushrooms, I like shitake, oyster and portobello but you can easily select what is available for you where you live. Cut then in small pieces and sauté them in a wok with 3 tbs of olive oil, 1 white onion thinly sliced and 2 tsp. of ginger powder, salt and pepper.

Add the sauce to your cauliflower crust and the mushrooms on top and put it back in the oven for another 5 minutes. Serve warm and you can eat as many slices as you want:-)