This is an excellent way of including the cruciferous vegetables cauliflower and rocket into your diet – which aid liver detox. Serves 4.

Cauliflower pizza


  • 1 cauliflower
  • 2 Tbsp ground flax seeds mixed with 6 Tbsp of water
  • 1 pinch of sea salt
  • 1 tbsp of oregano
  • 3 Tbsp. of quinoa flour (or other wholegrain gluten free flour)
  • 1 can of tomatoes
  • 1 tsp of dried rosemary
  • 1 white onion, finely chopped
  • 1 Tbsp. coconut oil
  • 100g rocket
  • 100g sun-dried tomatoes


Set the oven to 180°C.

Take your cauliflower, cut off the green stalks. Cut it up roughly and pop it into the food processor and pulse it until it is finely minced (smaller than rice not quite flour)

In a bowl combine the chopped cauliflower with the flax seeds, a large pinch of salt, the oregano and gluten free flour.

Mix together to form a dough and split into two. Place one half on baking paper and flatten out with a spoon or spatula until you form a circle just under 1cm high. Repeat with other half.

Melt 2 tsp of coconut oil on a medium heat and brush the oil over the pizza bases.

Place them both in the oven to cook for 20 mins.

Make the topping by sautéing the onion it in coconut oil with the rosemary on a medium heat with a pinch of sea salt for 5 minutes.

Add in the can of tomatoes and cook for another 5-10 minutes. By this time it will be time to take the bases out.

Spoon the tomato mix on top of the bases and cook for another 5 minutes until the edges crisp (but don’t burn)

Take them out and distribute the rocket and sun-dried tomatoes evenly over the pizzas.