Anti-Candida Pizza Recipe

Being on an anti-candida diet can open up a whole new approach to food. Using REAL food, rather than processed, packaged and refined produce, not only provides more vitamins, minerals, and fibre, but also tastes GOOD!

If you are struggling to get used to natural flavours and enjoy sugar-free, whole-food eating, remember that sugar anaesthetises the taste buds. This means that initially a natural diet might taste bland. However, as the taste buds readjust and come ‘alive’, a new appreciation for the unadulterated taste and sweetness that is within vegetables, whole grains and seeds can develop.

It is also helpful to understand that the food industry is not a neutral player. The early stages of food manufacturing might look more like a chemistry lab than a home kitchen, as Big Food works to produce addictive flavours and tastes. Using a cocktail of additives, including monosodium glutamate, they carefully develop blends of sugar, salt and flavourings, specifically designed to get us addicted to the products, ranging from crisps, and American-style coated chicken to Cola and breakfast cereals. The manufacturers want us to choose their meals and snacks again and again. Julie Kendrick at Take Back our Taste Buds writes:

Sugar, fat, and salt also activate regions in our brains associated with desire and reward. Food manufacturers know this, and they are constantly creating complex flavours and textures that are specifically and expressly designed to be irresistible.

So if you are struggling with a natural diet, give yourself time, and stick with it. Usually by a month taste buds are savouring the natural, fresh flavours of real food. This yeast-free and gluten-free ‘pizza’ alternative contains some delicious flavours provided by the tomato sauce and oregano herb, and can be used for a tasty cold packed-lunch or hot evening meal.

Pizza Alternative – yeast-free and gluten-free


For Pizza Base:
2 cups grated courgette
1 1/2 cups buckwheat flour
1/2 cup ground flax seed (linseed)
2 Tablespoons virgin coconut oil
1 egg

For Topping:
1/2 cup citric acid-free and sugar-free passata
1 red onion finely sliced
1 yellow pepper finely sliced
5 mini tomatoes slice in half
2 tablespoons pumpkin seeds
1 teaspoon oregano.


Thoroughly mix together all the ingredients for the pizza base to form a workable dough.

Place the dough on a large piece of baking parchment and carefully roll out into a circle, to a thickness of about 1/2 cm. Place the dough and baking parchment onto a baking tray and bake for 15 minutes at 180 degrees celsius.

Remove from the oven and add topping of choice. I spread 1/2 cup of passata over the base and then layered sliced onion, pepper and mini tomato halves on top. Protein was included with a sprinkling of pumpkin seeds, but you could add cooked chicken, fish, Puy lentils or sunflower seeds.

The oregano provides the ‘pizza’ flavour, so add as much of this as you like. Bake for a further 20 minutes, until vegetables are golden. Serve hot with a a crisp side salad, and keep any left-overs for the lunch box.


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