Cauliflower pizza

Makes 2 large pizza bases Preparation: 15 minutes Cooking: 35 minutes

cup/75g almonds 750g cauliflower 2 eggs 50g parmesan cheese (substitute with tasty cheese) 1 teaspoon oregano Line two baking trays with baking paper and pre-heat the oven to 180 degrees Celsius.

Put the nuts into a food processor and process until they resemble a coarse flour then remove and set aside.

Next, add half of the cauliflower to the food processor and process until it resembles rice. Remove and put into a sieve then repeat with the remaining cauliflower.

Once all the cauliflower has been turned into cauliflower rice, squeeze out as much of the liquid from it as you can.

Put into a bowl along with the almond flour, eggs, parmesan cheese and the oregano. Season with sea salt and mix until combined.

Divide the mixture between the two baking trays and using clean hands press out to form a thin crust. Bake for 35 minutes or until beginning to colour.

Top with desired toppings and return to the oven (this time on a pizza stone) until golden and bubbling. I topped mine with homemade peach chutney, blue cheese, pear and walnuts.