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Green Power Pizza

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by Nathalie
Step by step recipe - 50 Min
April 23, 2018

Plant Power!

Just by looking at the pictures, can you guess what this green power Pizza is made of? I give you a hint, it’s actually not green….


Cauliflower is such a great binding ingredient that keeps the dough firm and moist at the same time. The crust of the Pizza is seriously crunchy and super stable, not like many other plant Pizza which falls apart as soon as you are cutting of lifting it up. For topping I decided to go with a new pesto I made where I just throw all kind of fresh herbs into a blender . The flavour and colour is just incredible. I’m a huge fan of arugula so instead of using cheese I went for shaved zucchini and a huge bunch of arugula. I called this recipe green power Pizza sind it’s full of nutritious and healthy ingredients based entirely on plants! I find it such an incredible change to the usual Pizza. If you do prefer a different topping there is no limit to your creativity. Love to see our creations so please tag me with @nathaliescuisine and use #nathaliescuisine an I will repost my favourites!



Serves 1 Pizza
Cooks in 50 Minutes
Difficulty Easy


For the base:
450 g cauliflower
130 g buckwheat flour
1/2 tsp salt
2 tsp herbs of the provence (can be any herbs such as basil and oregano)
2 tsp maple syrup/rice syrup
1 tbsp flaxseeds, grounded
1 tbsp chia seeds
For the pesto:
a bundle of fresh basil
a bundle of fresh coriander
a bundle of fresh parsley
salt to taste
1/4 cup olive oil (add more if needed or water)
pinch of fresh chili
1 Zucchini, shaved
a bundle of arugula


Preheat the oven to 180°C. For the base, place the cauliflower into a food processor until you have a moist flour. Add the rest of the ingredients for the base and mix again. Use a pizza pan and generously brush it with coconut oil and sprinkle some extra buckwheat flour on top. Distribute the dough into the pizza pan and bake for 20 minutes. Flip it on to a baking tray and bake for another 10 minutes.

In the meantime prepare the pesto by placing all of the ingredients into a blender and mix until you have a smooth pesto. Add more olive oil or water if the texture is too thick.

Once the base is done, spread the pesto on top of it and bake for another 10 minutes. Sprinkle the arugula leaves and the shaved zucchini on top and enjoy. You can also bake it with the leaved and the zucchini.


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