If you read our recent post 5 London-based wellness bloggers worth following today, you’ll already know about best-selling authors and celebrity cooks, sisters Jasmine and Melissa Hemsley, who have a passion for wellness and delicious, nutrient-dense cooking, showcased on their popular site of Hemsley+Hemsley.
We love their debut cookbook The Art of Eating Well, which is packed with over 150 nourishing and fun recipes, all free from grain, gluten and refined sugar. Their second book, Good + Simple, is already in the works for a release next year, and their nifty Hemsley Spiralizer kitchen tool, which instantly turns fruit and vegetables into noodle-like spirals, has been a sell out too. “There’s nothing we love more than the challenge of reworking classic dishes to make them healthier.”
We here at Sporteluxe love this Flower Power Pizza recipe, featured in their debut book, which replaces the usual refined flour takeaway favourite with nutrient-rich, whole ingredients for a pizza that’s as nutritious as it is tasty.
The base includes cauliflower alongside buckwheat and protein-rich ground almonds and egg white to form a quick and easy pizza starting point. “As well as the classic tomato sauce below, mix it up and try the toppings from our Socca Pizzas or the tangy Puttanesca sauce from The Art of Eating Well. If you plan on a meat-feast of a pizza, replace the buckwheat flour with more ground almonds for better food combining with protein and easier digestion,” the sisters suggest. Enjoy!
(Make this up in advance or use passata if you’re in a rush)
Choose your favourite toppings from the options opposite or try the toppings on page 220 of our book.
Preheat the oven to fan 190°C/Gas mark 6. Line a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil.
Make the tomato sauce: gently heat the ghee in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt and pepper and a little chilli, if you like.
Cook the tomatoes down to a thick sauce over a medium heat, lid off, which will take about 15 minutes, then mash the tomatoes with your spatula or blend to a paste if you like things less rustic.
While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
Put all of the pizza base ingredients into a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
Spread the dough out with the back of the spoon on the prepared tray, shaping it into a 30 cm-diameter.
Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside.
Choose your pizza topping from the options opposite and cook as instructed.
Serve the pizza with a big green salad and drizzle over some Brazil Nut Pesto (page 198 of our book), if you like.
Spread the tomato sauce over the base of the pizza with the back of a spoon. If you’ve made the sauce in advance and it’s cold, rebake the tomato-topped pizza for 5 minutes before adding your toppings. Top with 4 slices of Parma ham torn into small pieces, 2 handfuls of rocket and some Parmesan shavings. Add chilli flakes, if you like.
Pull apart 1 medium mozzarella ball into small pieces and arrange over the base of the pizza. Slice 2 handfuls of fresh tomatoes into 1 cm-thick slices (a mixture of colours looks good) and arrange over the pizza. Add chilli flakes, if desired. Bake for 10–15 minutes until the mozzarella is melted and bubbling.
TIP: “We like to double the recipe to make two pizzas, freezing one of the bases or constructed pizza so that it can simply be placed in the oven later that week. Save the egg yolks to use in a smoothie, make a mayonnaise or tartare sauce or bake it on top of your pizza.”