Cauliflower Crust Pizza


What do you make when you can’t eat junky white processed flour but are a pizza lover?! CAULIFLOWER CRUST PIZZA!!

Pizettes Two Sauces: Traditional Marinara Sauce and Sweet Potato Sauce

There are SO many more benefits to this alternative-you’ll feel good, which means you’ll look good! Well, I do, ever since giving my food a makeover. I TRY to stay clear of eating white processed flour-and really any sorts of processed foods. So I turn to this Crust Recipe when I’m craving a takeaway. It’s all veggies so it is a guilt-free pizza pie-YUM!


Cauliflower Crust 

(Makes 1 large round pizza or 4 small pizzettes)

1 small head of cauliflower

1 clove of garlic

pinch of Himalayan or sea  salt

Tablespoon of dry, mixed herbs (Oregano, Basil, Parsley)

1 flax egg (1 tablespoon ground flax+3 tablespoons water-rest for 15 min)


Sweet Potato Sauce

1 large BOILED or ROASTED sweet potato

tablespoon of nutritional yeast

pinch of salt

Pizza toppings that pair great with this Sauce: sauteeed mushrooms, sauteed onions,  spinach, and walnuts


Preheat oven to 450F.

To make the crust: Wash and dry cauliflower. Cut off the floret. In a food processor, pulse all ingredients EXCEPT the flax egg until it looks like the consistency of rice.

Put the cauliflower in a mixing bowl and add the flax egg.

Spoon the mixture onto a baking tray. Pat and shape with your fingers into a circle.

Bake for 12-15 minutes or until the edges are golden brown (this may take up to 20 for the larger pizza/depending on your oven).

While the base is baking in the oven you’ll want to make your sauce and toppings.

To make the Sauce: Siimply mash the sweet potato with a fork until smooth. Mix in the nutritional yeast and smooth.

Back to the Crust: Take the Crust out and spread the Sauce. Add the Toppings. Bake for another 10 minutes.




I’m so excited! My recipe EBook is available now!!

It’s full of my most popular recipes from my blog, as well as two exclusive recipes just for the EBook. All the recipes are more from my ‘Saintly’ category.

It was challenging at times, but I love a challenge. It also made me tweak current recipes, tasting and testing my skills even more.

This will be the first of several!

Purchase here:




Sweet Potato and Red Lentil Turmeric Curry

This is a quick and easy meal to put together. It’s ideal in this Irish summer! It’s been pretty rainy this week, so a bowl of this is just what I needed. And I’m sure by now, you have noticed my little obsession with turmeric. I love the flavor and the amount of benefits you can get from turmeric-whether it be in a dish like this one or as a DIY Face Mask!


Sweet Potato and Red Lentil Turmeric Curry


olive oil or coconut oil

1 red onion, diced

2 Sweet Potato, diced

150g Red Lentil

1 can chopped tomatoes

1 tablespoon Turmeric

1 tablespoon Curry Powder

Teaspoon chili flakes

Sprinkle of The Laughing Oyster Seaweed Flakes

Salt and pepper for taste

Optional: Chickpeas and Spinach


In a large pot sweat the onion in the oil. Add the spices and Seaweed Sprinkles. Then add the sweet potato and tomatoes(and chickpeas if adding). Adjust with salt and pepper. Simmer for about 20 minutes. Stir in the spinach.

Serve with basmati rice or naan bread! A great and much healthier alternative to a takeaway!

You can make A LARGE batch of this and it easily freezes.


Coming soon…RECIPE EBOOK

One of my goals is to have my own cookbook. I’ve just started a baby/junior cookbook…well a RECIPE EBOOK! AAHHH! I’m a little scared, excited!

It will be available for your Kindle come August!

I’m really excited, and have been working on it quietly the last while.

More details to follow in the coming weeks, so if you aren’t already subscribed, GO DO IT NOW…and follow me on Facebook, Twitter, and Instagram.


A stinger: Nettle soup



This is kind of an old school soup, but it still intimidates some people today. Nettles have an enormous amount of benefits to them. One of the qualities is that they’re a major detoxer. So had a long weekend of partying/ traveling through airports/ or just feeling sluggish? Drink a cup, or slurp a bowl of this soup, and you’ll be back on track! Grab your gloves(gloves are pretty crucial!) and head to the fields! You’ll want to pick ‘young leaves’, so not the largest ones you see. You’ll also want to stay clear of ones on the side of the road(cars, dogs and such can cause contamination), once picked, still wearing your gloves, give them a good rinse.

Here’s what you’ll need:

100g butter

2 leeks, chopped

4 cups nettles leaves, roughly chopped (be sure to still have those gloves on!)

350g potatoes (sweet potatoes are also great, if you prefer!)

1 teaspoon tumeric

1 litre vegetable stock

salt and pepper


Get all your ingredients prepped.

Melt the butter until foaming. Add the leeks. Sprinkle on the tumeric. After about a minute, add the nettle leaves. Cook the leeks and leaves, stir in the potatoes. Pour in the stock. Simmer for 30 minutes. Use your food processor or blender to liquidize the soup. Serve with a splash of double cream, or mini wild garlic scones.



Sweet Potato Chili Boats

This a vegetarian take on chili, super easy and quick! It’s perfect for a rainy afternoon like today. A comforting hug in a bowl, well sweet potato!

It’s essentially a pantry clean out, so fairly basic ingredients, but the flavor is far from basic! I promise my carnivore friends, you won’t even notice there’s no meat! But mince beef or turkey could easily be added. It’s a great recipe to have on hand for dinner parties(quantities can be doubled easily), meal-prep, and you can add or take things away from it! I added carrots and courgette the next night to make it that bit heartier.

It’s vegan, gluten, dairy free(unless you top with yogurt or sour cream). The chili makes about 5-6 servings. You can roast 1-2 sweet potatoes per person, depending on their appetite.

Here’s what you’ll need:

1 large white or red onion chopped

2 cloves garlic, minced

1 large: red, green, and yellow bell pepper

1 large can of mixed beans (kidney, pinto, chickpea)

1 large can of chickpeas (it can be any can you have though!)

2 large tins crushed tomatoes

2 tablespoons The Laughing Oyster Seaweed sprinkles

2 tablespoons chili powder

1 teaspoon chili flakes

2 tablespoons cumin

2 tablespoons dried coriander

1 teaspoon paprika

salt and pepper

2 sweet potatoes

1 avocado

1 tablespoon lime juice

Preheat oven to 220C. Scrub the sweet potatoes well, and pearce with a fork several times. Put on a lined baking tray. Bake for about 40-45 minutes, or until tender.

While the sweet potato is roasting, make the chili. In a large saucepan, sweat the onion and garlic until soft, in about a tablespoon of coconut oil, over medium heat. Add all the spices and seaweed sprinkles, give it a good mix. Add in the peppers (and carrots and courgettes, etc.). After about five minutes, add the beans. Then add tins of tomatoes. Cover and let it simmer for about 20minutes. Stir and add salt and pepper to flavor.

Dice the avocado, and in a small mixing bowl stir with the lime juice and even more seaweed sprinkles.

Take out the sweet potato and cut a slit in the middle. Pour the chili over the opening. Top with the avocado, and fresh coriander leave if you have them. Enjoy!





Chickpea and corn burgers

c.hall 2015

These vegan burgers are a great alternative to a meat or fish burger, but are equally filling and satisfying! They have a ton of protein and fiber, and are packed with flavor. A must-try! I topped mine with spicy guacamole, spinach, and juicy tomatoes but you don’t have to stop there! Next time I make these, I am going to make sure I have a batch of my BBQ sauce in my cupboard and use that on top of these burgers! (Check out my recipe for some awesome bbq sauce by clicking this link:

Here’s what you’ll need for my super easy vegan, gluten free chickpea and corn burgers: (These quantities are enough for 2 patties)

225g(1 small can) chickpeas

180g corn

1 tablespoon cumin

1 tablespoon ground coriander

1 tablespoon tumeric

1 teaspoon chili flakes (add more for a kick)

2 heaped tablespoons of a mix of herbs (I chopped rosemary, thyme and parsley)

pinch of salt and pepper

1 tablespoon tahini, and a drizzle of the oil from the jar

3 teaspoons of buckwheat flour

Drain the can of chickpeas. Pour chickpeas and corn in a food processor, and pulse until just mixed (a little broken down and only pulse for a couple of seconds). Pour broken down chickpeas and corn into a mixing bowl and with a wooden spoon, mix in the rest of the ingredients. Once mixed, shape into two burgers and stick in the fridge for about 30 minutes. When that thirty minutes is up, heat some coconut oil in a pan and stick those patties on! They take about 5-7 minutes on each side and should be golden brown. Top with your favorite sauces and such!