We Try Out Clean Pizza At Madeleine Shaw's Supper Club

21 March 2014 by


Clean pizza!? Yes, please. Who ever thought the two words would make sense together? Whenever we've previously thought of pizza it's been all greasy fingers and globs of melted cheese but with Madeleine Shaw, all things are possible. We've previously caught up with the nutritionist extraordinaire - whose got fans in the likes of Millie Mackintosh and Caggie Dunlop dontcha know - to chat 'Getting The Glow' - in short, her tips for getting radiant skin - now, we've joined the yoga fanatic at one of her monthly supper club nights held at Boma Restaurant on the Kings Road, where she curates a deliciously healthy meal, complete with healthy desert! We've even got the recipes for you! You can thank us anytime after your first bite. 

Greeted with a coconut water and vodka cocktail - yes, really! Madeleine, who hosts the night along with the delightful Boma Restaurant staff ushers guests in a cosy room lined with tables, layout ensuring you can either grab a seat with friends or, if you came alone, quickly make some new ones. Faced with a choice of three toppings for the cauliflower base pizza, we went for... all three. Lucky there were three of us so we were able to share between us. My personal favourite was the lamb and chickpea topped wonder, although the butternut squash was pretty impressive too! After the party came the after party. Clean red velvet cupcakes - who knew healthy could taste so good!


Hey Madeleine! Thanks for inviting us along to your supper club. What inspired you to start them?

I wanted to share my food with others so I sent out a tweet in June last year and lovely a girl who followed me answered back, she put me in touch with Kieran who owns Boma Green and I put the concept to him, he loved it and we haven’t looked back.

Can you talk us through the process of organizing and preparing for a supper club?

I like to do supper clubs based on themes, I've had American, Italian, Middle Eastern; I’ll look at flavour profiles for that particular cuisine and see how I can make it with a twist. Next comes experimentation (my favourite part) which involves a lot of mess in the kitchen! Once all the recipes are perfected I get the recipes sent to the kitchen at Boma Green so they can go through it all. I always ensure that they can source everything right. I am very particular that my veggies are organic, my eggs free range and my meat grass fed. Each supper club starts with a healthy cocktail, which is made with coconut water, fresh pineapple, nutmeg and vodka. It’s nice to give people an alcohol drink that has some nutritional benefit to it. On the night I like to demo one of the recipes and explain to everyone a little about what is in the dishes.

What kind of reaction have you had to your supper clubs so far?

It's always nice to eat out and even better when you know its going to be healthy and tasty. I have people that come down every month without fail and have made new friends through it. It's very bonding as everyone is united in the fact that they are interested in healthy eating.

What would be your tips for healthy eating at home?

Have good cupboards, throw away any sneaky chocolates and make sure you have some form of pre made food in the fridge. I always have smoked mackerel fillets, avocadoes and veg, so if I’m starving and not wanting to cook I have something to eat. Also, eat at the table not infront of the TV!


Although the recipes for the pizzas served at the supper club were exclusive to the evening, Madeleine has a similar recipe for cauliflower pizza with rocket and sun dried tomato on her website. We've shared this, and that for her delicious red velvet cupcakes below. Try them out and don't forget to tweet us your homemade delicacies! 

Cauliflower pizza with rocket and sun dried tomato

makes 2 pizzas

  • 1 cauliflower
  • 2 eggs
  • sea salt
  • 1 tbsp of oregano
  • 3 TBSP of quinoa flour (or buckwheat flour or ground almonds)
  • 1 can of tomatoes
  • 1 tsp of dried rosemary
  • 1 white onion
  • coconut oil
  • 100g rocket
  • 100g sun-dried tomatoes


  1. Set the oven to 180ºC.
  2. Take your cauliflower, cut off the green stalks. Cut it up roughly and pop it into the food processor and pulise it until it is finely pulsed (smaller than rice not quite flour.) - If you don’t have a food processor chop it up with a knife, be patient and prepare to get your kitchen messy!
  3. Pop the chopped cauliflower in a bowl with the eggs, a large pinch of salt, the oregano and gluten free flour.
  4. Mix together to form a dough and split into two. Place one half on baking paper and flatten out with a spoon or spatula until you form a circle just under 1cm high. Repeat with other half.
  5. Melt 2 tsp of coconut oil on a medium heat and brush the oil over the pizza base.
  6. Place them both in the oven to cook for 20 mins.
  7. Make the topping by cutting the white onion up very small, sauté it is 1 TBSP of coconut oil with the rosemary on a medium heat with a pinch of sea salt for 5 minutes.
  8. Add in the can of tomatoes and cook for another 5-10 minutes. By this time it will be time to take the base’s out.
  9. Poor the tomato mix on top and cook for another 5 minutes until the edges crisp (but don’t burn)
  10. Take them out and throw the rocket and sun-dried tomatoes on evenly.


Red velvet cupcakes


  •  250 grams buckwheat flour
  • 2 tablespoons raw cacao powder
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 butter or coconut oil
  • 200 coconut sugar or honey
  • 4 TBSP beetroot juice (freshly made)
  •  2 teaspoons vanilla extract
  • 2 large eggs
  • 175 ml coconut milk
  • 1/2 teaspoon apple cider vinegar


  1. Preheat the oven to 170°C and line 2 muffin tins with pink paper cases.
  2. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
  3. In another bowl, cream the butter and sugar/honey, beating well, and when you have a soft, pale mixture beat in beet juice and the vanilla.
  4. Into mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
  5. Finally beat in the milk and the vinegar
  6. Leave them to cool and do not ice with the frosting till absolutely cold.

 Coconut cream frosting

  1.  Place coconut cream and a pinch of vanilla powder in a ice cold whipping machine.
  2. Shake and squeeze cream out.

The next supperclub - which has an American diner theme to it (yum!) takes place April 13th.  you can buy tickets here


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