Vegetable and goat cheese pizza on a rosemary flaxseed base

Whilst recently travelling through Italy, I adopted the mentality ‘do as the Romans do’. This included trying the pizza, pasta and most of all gelato. However, as much as I enjoyed eating these I couldn’t deny the fact that they were making me ill. This was definitely due to the white flour, cows milk, and sugar overload!

I decided to ‘healthify’ this Italian recipe and considering there isn’t any flour in the base, it turned out pretty well!

Dry ingredients

The base is primarily made from flaxseed meal which is filled with omega-3, is very high in fibre and is rich in antioxidants.

When storing flaxseed meal, place in a sealed container in a cool place as it can go rancid fairly quickly!

Base ready to be baked

This base is a little hard to spread on the baking tray. To make it easy wet the back of a tablespoon and slowly manoeuvre it to resemble a circle.

Final result!

Vegetable and goat cheese pizza on a rosemary flaxseed base


Serves 1

Rosemary flaxseed base:
  • 1/2 cup flaxseed meal
  • 1/2 tsp baking powder
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp salt
  • 1 egg
  • 1 TBSP macadamia oil
  • 1/3 cup water
Tomato sauce:
  • 1 tin organic diced tomatoes
  • 1 tsp cumin
  • 1 garlic clove, finely diced
  • 1 TBSP leek, finely sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup pumpkin, diced
  • 1/2 cup english spinach, shredded
  • 1/4 cup kalamata olives, pitted and halved
  • 2 TBSP soft goat cheese, crumbled
  • 2 TBSP hard goat cheese, grated


  1. Preheat oven to 180 degrees. Line a 2 large baking trays with baking paper.
  2. Place the pumpkin on one tray, coat with coconut oil and bake for 15 minutes.
  3. In a medium sized bowl, mix flaxseed meal, baking powder, rosemary and salt together.
  4. Add egg, macadamia oil and water and mix well.
  5. Spread base on baking tray to form a round shape.
  6. Bake for 15 minutes or until cooked through.
  7. Smear tomato paste on the cooked base. Add toppings and place back into the oven for a further 5 minutes and until the cheese is melted.
  8. Cut into slices and enjoy!
Tomato sauce:
  1. Place tinned tomatoes, cumin, garlic, leak, salt and pepper in a small saucepan.
  2. Bring to boil, then reduce to low heat and simmer for 5 minutes.

Note: the sauce will still be slightly runny, you can add 1 tsp cornflour to thicken it if you like. Regular tomato paste can also be used.

I found this pizza quite filling, so I enjoyed half for lunch and the other half for dinner!

What are your favourite pizza toppings?

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