I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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Living with a person who prefers eating pizza to just about anything is not an easy task. Especially if your a trying not to become overweight. At times he says things like ''Why don't you make something else for yourself then?'' . Yeah, right. Like I could say no to a hot crispy pizza covered with melty cheese that's looking right at me. 

So instead I set out to make a pizza that is a bit more healthy than the one we get from out neighbourhood Italian place. Also, vegan and gluten-free. 

That being said, I failed like 4 times before I managed to make and perfect this one. And even though this one is still crumbly and the dough doesn't look anything like a regular pizza dough - I really really like it. And so does the hubsby! 

In all honestly, I doubt that this will eliminate the need for a yeasty, gluten-rich pizza in our house but if I can swap out at least a couple of them each month then I'm happy. 

This pizza is packed full of protein and can be topped with whatever you wish! I went for the regular tomato passata and beautiful heirloom tomatoes this time. But the options are endless!

makes 1 big pizza

total time: 45 minutes


1 cup chickpea flour

1/2 cup buckwheat flour

1/2 cup tapioca flour

1/2 tsp salt

1 tsbp olive oil + more fro drizzling

1/2 cup cold water

150 ml chopped tomatoes

2 garlic cloves, minced

1 tsp oregano

1/2 tsp thyme

1/2 tsp Worcestershire sauce

1/4 tsp Tabasco



100 gr heirloom tomatoes, roughly chopped

70g vegan cheese, thinly sliced

fresh basil, to serve




To make the dough, combine the chickpea flour, buckwheat flour, tapioca flour, guar gum and salt in a bowl and mix well. Add water to it slowly until it comes together. Knead a couple of times in the bowl so that the dough is nice and uniform. Cover and let sit in room temperature for 20 minutes. 

To make the tomato sauce, combine the chopped tomatoes, garlic, oregano, thyme, Worcestershire, Tabasco, salt and pepper and mix well. 

Preheat oven to 200C. Roll the dough out into a circle (about 1 cm thick) on a non-stick baking sheet or baking paper. Use flour if needed.  Cover with the tomato sauce and then arrange the heirloom tomatoes on top. Finally add the melty vegan cheese. Drizzle oil on the edges of the crust to make them crispy. Place in to the oven for 10-15 minutes until the edges are slightly browned. Serve with fresh basil. Enjoy!




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