National Vegetarian Week!!!

The lovely Peachy Palate has created a mouthwatering recipe for National Vegetarian Week- Mushroom Tahini Cauliflower-Crust Vegetarian Pizza 

Mushroom Tahini Cauliflower Crust Vegetarian Pizza (1)


For the Crust

  • 2.5 cups (450g) cauliflower rice; 1 small head of cauliflower
  • 2 tbsp ground flaxseed
  • 2 tbsp psyllium husk flakes
  • 1 tbsp (7g) coconut flour or 3 tbsp (21g) whey protein isolate
  • 1/4 tsp black pepper
  • 1/2 tsp Pink Himalayan Rock Salt
  • 1/2 tsp each dried thyme, rosemary, and oregano
  • 1 large organic egg

For Topping

  • 1 heaped cup of wild mushrooms roughly chopped
  • 1 tbsp ghee or coconut oil
  • 1 tbsp roasted skinned roughly chopped hazelnuts (optional but highly recommended)
  • 1 large organic egg + 1 tsp coconut oil for frying

For the Tahini Sauce

  • 2 tbsp (32g) tahini
  • 2 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast (optional)
  • 1-2 tbsp water to thin
  • Salt and Pepper to taste
Mushroom Tahini Pizza Instagram


Preheat oven to 180C (350F).

Steam cauliflower rice for 5 minutes. Place in the freezer to cool for 15 -20 minutes. Remove and squeeze between paper towels to remove excess moisture. Mix cauliflower rice with all the base ingredients.

Spread dough to form a nice even slightly rimmed circle on a baking paper lined oven tray, or whatever shape you prefer! I usually make a 10-12 inch pizza.

Bake in the preheated oven for 25 minutes.

Fry mushrooms in ghee and season with salt and pepper to taste.

Fry egg in coconut oil.

Blend together tahini sauce ingredients in a mini chopper, using a hand blender or in ahigh-speed blender.

Remove base from the oven, spread mushrooms over the top, followed by the fried egg, drizzle with tahini sauce and sprinkle over roasted chopped hazelnuts! Dig in!