½ cauliflower, broken into florets
1 egg, beaten
50 g parmesan (or veggie alternative), grated
spray olive oil
½ garlic clove
pinch of chilli flakes (optional)
250 ml passata
handful torn basil
½ ball light mozzarella, thinly sliced
handful of rocket leaves or baby kale leaves
- Heat the oven to 200C/fan. Cook the cauliflower for 4 minutes in boiling salted water, then drain well. Once cooled, pat with a kitchen towel to dry completely, and transfer to a food processor. Blitz until it resembles couscous. Tip into a bowl, season, and stir in the egg and parmesan. Mix until it comes together. Spread onto a lined baking sheet, sprayed with oil and press into a pizza base shape using a spatula. Bake for 15-20 minutes until it is golden and feels firm.
- Meanwhile, fry the garlic and chilli in olive oil for a minute before adding the passata. Simmer and reduce until thick and spreadable. Add the basil and season. Spread the tomato sauce over the base then add the slices of mozzarella. Put back in the oven for 10 minutes until the cheese has turned golden. Scatter with rocket or baby kale.