Paleo pizza on grain-free seed toast – vegan/vegetarian


I’ve made cauliflower pizza crusts a few times and while I find them very tasty, it’s a pretty labour intensive process. Also, my bases never really mimic the texture of a ‘real’ pizza base (well mine don’t, anyway). So on Friday when I was craving a pizza – the kind you can pick up in your hands without it disintegrating – I knew cauliflower wasn’t going to be the answer. Instead, I decided to use grain free seed toast as my base.

The result was delicious, filling and as close to pizza as I’ve come so far. Plus it was incredibly easy to make. You can obviously change the toppings to suit your taste – these are just my faves.

Paleo pizza on grain-free seed toast


  • 3 slices grain free toast (I buy Lifebake)
  • A few teaspoons tomato paste
  • Dried basil and oreganum
  • Chopped garlic
  • 1 large tomato, sliced
  • 1/4 onion, sliced thinly
  • Handful of calamata olives, pitted and halved
  • Half a ripe avocado, sliced
  • Salt and black pepper


Preheat oven to 180C (350F).

In a small bowl, mix the tomato paste, oreganum and basil. Spread the mixture onto your slices of grain toast.


Cover the toast with all the toppings except the avo. Bake for 10 minutes.


Remove from the oven and top with slices of avocado. Season with salt and pepper.


Voila! And you’ll be able to pick it up in your hands – WIN!


Day 100!! Celebrating with phase 5 and pizza – cauliflower pizza that is

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100 days! I’ve reached my goal!

Today has been a whole day of celebrating this milestone, the SCD-legal way! It started with two big bowls of biltong for brunch – it’s one of my favourite delicacies but I haven’t been able to eat it on SCD, because a) it’s raw and only allowed on phase 5, and b) it’s usually covered with spices that I hadn’t introduced before now.

The butchery downstairs sells amazing biltong so I spent a small fortune there and gleefully skipped home with my bounty. Biltong is a little like jerky except much, much better and way more delicious. It’s raw, highly spiced and salted meat that is left to dry. It’s K’s absolute fave, and since she was leaving for Kuala Lampur today, I wanted to include her in my 100 day celebrations before she left – which meant I incidentally started phase 5 too.

Mmm, biltong

Mmm, biltong

Next up, I attempted to make some Larabars, which actually just turned into bliss balls without the coconut. I used cashews, dates, vanilla extract and spices, but I’m taking great care with them because of my previous bad reactions to nuts.

Finally, after dropping K off at the airport, I came home and made myself some cauliflower pizzas for supper.

The base was made of riced cauliflower (one head, steamed), mixed with 2 whole eggs and a heaped tablespoon of coconut flour. Next time, I’ll use the egg whites only, as the base tasted quite eggy. Also, it didn’t firm up brilliantly – it remained quite soggy even after 15 minutes at about 180 degrees C. I think the cauliflower – as well as the toppings – were too wet.

I topped the bases with tomato paste, dried basil, oreganum and Italian spices, and then a whole whack of fresh veggies: fresh tomato, olives, onion, garlic, coriander (cilantro) and spinach mixed with home-made tomato sauce. I baked it for a further 10 minutes, then topped it with avo slices. It tasted delicious but it was very, very soggy! Any tips for making a crispy cauliflower base without cheese?

For dessert, as always, it was a fresh batch of SCD yogurt (recipe here) drenched in honey. Life is good and my belly is HAPPY!

I’ll keep posting and over the next few days I’ll share my thoughts on 100 days on SCD.

How’s your diet going?