How to Make Cauliflower Pizza

Ingredients

• 1 large cauliflower
• a pinch of chilli flakes
• 1 tbsp olive oil
• 1 tsp dried parsley and oregano
• 1 garlic clove, peeled, crushed
• 1 free-range egg
• 1½ oz (40 g) almond flour

• olive oil, for frying
• 1 small tin of tomato purèe
• 2 tbsp pesto
• a bunch of asparagus
• 1 courgette
• 2 spring onions
• fresh basil
• a sprinkle of crushed pistachios

1. For the base, line a baking tray with some greaseproof paper or a few layers of foil. Preheat the oven to 150ºC/Gas Mark 2.
2. Roughly chop the cauliflower and put in a food processor for a few seconds (if you don’t have a food processor, grating the cauliflower is fine – just make sure you use a large bowl as it can be messy).
3. Microwave the cauliflower for 4 minutes.
4. While cooking, put a large clean tea towel in a large bowl, and once the cauliflower is done put it in the bowl and allow to cool, sitting on the towel.
5. Once cooled, fold up the corners of the towel and squeeze any excess water from the cauliflower and discard (this is important as otherwise your base will become a crumbly mess in the oven).
6. Empty the cauliflower back into the bowl and add in all the base ingredients, except the egg, and mix well.
7. Whisk the egg and add to the cauliflower, mixing with your hands to make sure the egg is combined.
8. Spoon the mixture onto the baking tray and spread out evenly (don’t make the base too thin as it may stick to the paper).
9. Cook in the oven for 10 minutes. While the base is cooking, fry the courgette and spring onion gently in a frying pan in olive oil.
10. Bring out the pizza base and add the toppings. Evenly spread on the tomato puree, then layer on the courgette, onion and asparagus. Drizzle on the pesto.
11. Place back in the oven and cook for a further 5 minutes.
12. Slice up the pizza and serve with a sprinkle of fresh chopped basil and pistachios, and a side of green salad.