Heirloom Tomato & Pesto Grain-Free Pizza

16 November 2015 | Recipes
Heirloom tomato pizza

I could rattle off health tips for days. Ask me to write a listicle of my favourite tips, tricks and techniques for radiating wellness and we’d end up in the triple digits.

But when prompted for my number one tip, that outshines all of the others, I’d choose this diamond every single time.

Eat pizza!

Wait, I should explain that better.

I call it the ‘pizza analogy’ and it’s a technique I ask all my clients to use when making meal choices.

Think of your plate as a pizza base (are you still with me?).

Now I want you to only add foods to it that serve a nutritional purpose.

For example, you might add a piece of grilled salmon for it’s protein and omega 3’s, a side of steamed greens for the nutrients and fibre, roast sweet potato for slow release carbohydrates (and because YUM), a drizzle of tahini for it’s good fats, and a squeeze of lemon for seasoning and its alkaline properties. Everything you’ve served on your plate has a purpose, be it nutrition, flavour or satiation.

But why a pizza base?

Well, we all know how easy it is to ruin a pizza with one rogue topping. And if you add too much to your base it falls apart. Right?

You see, the pizza base represents our foundation. Our starting point. What you choose to top it with is in your hands and you have the power to choose the good stuff that’s going to improve that foundation aka your sweet hot bod.

It’s all about balance.

Forget about all the things you shouldn’t be topping your pizza with and focus on all of the nutrient-dense and nourishing foods that you can. If you’re constantly filling up on the good stuff, you won’t have any room for nutrient-void cr*p.

I’m often asked “Are you crazy woman? If you want us to think about healthy and nourishing food, why are you talking about pizza?”

Yep, good point, but that’s when I give them this ‘I can’t believe it’s good for you’ pizza recipe, that can be adapted to suit any of your favourite toppings. Use the base recipe and top it with whatever foods make your heart sing, your body vibrant and your skin glow.

This heirloom tomato, buffalo mozzarella and pesto combo is my absolute fave, enjoy x

Heirloom Tomato, Buffalo Mozzarella & Pesto Pizza


  • 1 small punnet of heirloom cherry tomatoes, halved
  • 2 teaspoons of olive oil
  • 2 teaspoons of balsamic vinegar pinch of sea salt
  • ¼ cup of tomato passata
  • 1 ball of buffalo mozzarella, sliced
  • pesto and fresh basil, to serve
  • garden salad, to serve

Buckwheat Pizza Dough

  • ½ cup buckwheat flour, plus extra for dusting
  • ½ cup almond meal
  • 1 egg, lightly beaten
  • generous pinch of sea salt
  • 1 tablespoon olive oil


1. Preheat oven to 200°C. Line two oven trays with baking paper.

2. Place tomatoes on one prepared tray. Drizzle with olive oil and balsamic vinegar and season with salt. Cook in oven for 20 minutes or until tomatoes are beginning to collapse.

3. To make dough, combine all ingredients. Use your hands to bring mixture into a ball. If it’s too sticky add some extra buckwheat flour until the dough is no longer sticky.

4. Press dough out on remaining prepared tray into one large round or two smaller rounds.

5. Cook in oven with tomatoes for 10 minutes or until lightly golden. Remove.

6. Spread tomato passata over pizza base.Top with slices of buffalo mozzarella.Top with tomatoes.

7. Return pizza to oven and cook for 10 minutes or until cheese is melted.

8. Drizzle with pesto and fresh basil. Serve with a garden salad.

Note: For a protein boost top this pizza with a sprinkle of sesame, hemp or sunflower seeds.

For more Vegetarian recipes like this one, check out my 7-Day Vegetarian Inspired Eating Guide.

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