About Shelley Roe

Shelley Roe is the founder & business owner of Liverpool based Company NO EXCUSES NUTRITION. Shelley’s business was founded back in 2012 through her passion for healthy food, fitness & nutrition with an aim to spread ‘Wellness from nutrition’ message.

She began the business with the aim of helping families to obtain healthy, naturally delicious meals & treats through her own unique recipes & knowledge.

I am able to provide no refined sugar –based sweet treats that can be posted across the uk and also a variety of healthy recipes & meal plans, whether carnivore, vegetarian or Vegan, that can be gluten free or allergy specific based & are loaded with good nutrition!

Shelley Roe's Vegan Pizza

Over at NoExcusesNutrition, Shelly Roe has introduced us to a vegan pizza for the no-meat-eaters (they'll still love it though). This lovely version a classic pizza with fresh rosemary, olive oil and chickpea flour, will surely make you feel like a professional chef!


Prep Time: 60 Mins


Cook Time: N/A


Serves: 2 - 3


  • Half a head of cauliflower (thick stalk and outer leaves removed, mine came to 470g)
  • 2 Large onions (peeled and quartered)
  • 1/2 Cup chickpea flour
  • 2 Tablespoons Flax Meal
  • 6 Tablespoons of Water
  • 1 heaped teaspoon nutritional yeast
  • leaves from a few sprigs from fresh rosemary
  • 1 tablespoon olive oil
  • 1/4 teaspoon of coarse sea salt

Cooking Instructions

  1. Pre-heat oven at 200℃
  2. Chop the cauliflower into small florets and steam till you can just pierce with a fork, then let cool.
  3. Add cauliflower and onions to a food processor and blitz till fine, then transfer to a nut ,ilk bag or place in a fine cheesecloth, and gently press out all of the excess water. (dont skip this step, it helps ensure your pizza isnt soggy)
  4. Meanwhile, add the 6 tablespoons of water to the flax meal in a small bowl and let stand for 5 minutes, this is your egg replacement.
  5. In a large bowl. combine all ingredients and use your hands to work them together into a dough.
  6. Let stand for 2o minutes to allow flax and chickpea flour to absorb any remaning water.
  7. Line a pizza tray with baking paper, and press dough evenly over the surface.
  8. Fan bake for 25 minutes, at which point
Vegan Range

PRP Vegan & Vegetarian Range 

- Supplements Suitable For Vegans And Vegetarians

- Various Flavour Combinations


Find out more...