Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes



Pizza for life – I love making pizza, I have so many different bases to suit your mood and this one is for when you need a quick fix using everyday ingredients. This base is made using eggs – natures ultimate fast food. As you may have seen on my previous recipe for my Egg White Minute Muffins, I have teamed up with Margaret’s Eggs to showcase some easy tasty egg recipes. I visited Margaret’s farm in Cavan and learned all about free-range farming and the importance of reading those labels correctly to know what you’re buying and eating.


This pizza base is for those who love a bit of a thicker base with a super crunchy crust. I’ve listed below my suggested toppings but make this pizza your own by adding your favourites.


This is a sponsored post. Margaret’s Free-Range Eggs are available in Tesco, Dunnes Stores and Supervalu.


  • 100g oats
  • 2 eggs (I used Margaret’s free-range eggs)
  • 1 tbsp. turmeric
  • 1 tbsp. oregano
  • 1 tsp. apple cider vinegar
  • 1 tsp. baking soda
  • 1 tbsp. unsweetened almond milk
  • 2 tbsp. olive oil


My topping favourites:


  • 4 tbsp. pesto
  • 8 cherry tomatoes
  • Handful leafy greens
  • Handful olive diced (optional)
  1. Preheat oven to 200°C
  2. In a blender blitz the oats into a flour, tip the oat flour into a bowl.
  3. Add the baking soda, herbs, spices, 1 egg, apple cider vinegar and almond milk and combine into a dough.
  4. The dough will be a vibrant yellow!
  5. Prepare a baking tray and drizzle with some olive oil, press down the dough on the tray and spread out using your fingers into a pizza (approx. 75-1cm in height). Drizzle the rest of the olive oil over the top and place in the oven for 5 minutes.
  6. Remove and spread over half of the pesto and crack and egg in the middle.
  7. Place it back in the oven for 6-7 minutes until the egg on top is cooked (but the yolk is still runny).
  8. Remove from the oven and top off with the rest of your toppings like leafy greens, tomatoes, the rest of the pesto and dig in!

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