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

Vegan Pizza

This pizza is so tasty and quick to make. I’ve kept it to ingredients that can be bought in a health food store or your local supermarket in the health food section. You can tailor toppings to suit your preference. Tag me on Instagram if you try out this recipe #naturalbornfeeder

Vegan Pizza

  • 50g brown rice flour
  • 30g buckwheat flour
  • 25g gluten free oat flour
  • 20g Tapioca flour
  • 1 tsp. xanthan gum/guar gum/ gluten free baking powder
  • 2 tbsp. apple cider vinegar
  • 80ml warm water
  • 1 tsp. olive oil for brushing – optional


Base Suggestions:

  • Tomato base
  • Pureed Red pepper
  • Pesto (for vegan option blend, basil, olive oil, garlic, sea salt, nutritional yeast, squeeze of lemon juice and nuts)



  • Tomato
  • Mushroom
  • Feta
  • Goats Cheese
  • Chicken
  • Chroizo
  • Turkey Mince
  • sundried tomato
  • Olives
  • Bacon
  • Egg
  • Scallion
  1. Combine all the flours together in a medium sized mixing bowl.
  2. Combine the luke warm water and apple cider vinegar together in a glass.
  3. Create a small well in the centre of the flour and pour in the warm water and apple cider vinegar mix, using your hands knead until a dough forms (it will be a tiny bit wet but that’s ok).
  4. Prepare a clean surface for rolling and have some extra flour to hand (I used brown rice to prep board).
  5. Sprinkle the board with the flour and begin rolling your pizza dough. If you like a thin and crispy base, aim to roll .25/.5 cm thick.
  6. Place on a non-stick or lined baking tray and brush with a little oil (optional). Bake for 12-15 minutes until it has risen a little and crispy around the edges – if you brushed the base with a little oil it will have developed a golden colour but if you haven’t it will still be a little pale in colour.
  7. Layer on your toppings – I choose to go for a pesto base with tomatoes and mushroom. Place back in the oven for 8-10 minutes (timing depends on your choice of toppings). Enjoy!

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