THE VEGETARIAN FAMILY PIZZA

Serves 4

● 750g (1lb 10oz) cauliflower florets (approx 1 large cauliflower)

● 125g (4½oz) grated mozzarella

● 2 eggs, lightly beaten

● 2tbsp grated Parmesan cheese

● 2tsp dried Italian mixed herbs or oregano

● Salt and freshly ground black pepper

● Low-calorie cooking oil spray

● 1 large courgette, trimmed and sliced on the diagonal

● 1 red pepper, cored, deseeded and cut into thick strips

● 1 yellow pepper, cored, deseeded and cut into thick strips

● 100g (3½oz) thin-cut asparagus

● 1tbsp green pesto

● ¼ quantity of tomato pizza sauce (see page 71)

● Fresh basil leaves

Preheat the oven to 200°C/fan 180°C/gas 6 and line a 30cm x 20cm Swiss roll tin with baking paper. Put the cauliflower in a food processor and blitz to a rice-like texture. Put in a microwavesafe bowl, cover with clingfilm and pierce with a knife.

Microwave on high for 5-6 minutes. Cool slightly then put in a clean tea towel and squeeze out the water. Put back in the bowl and stir in 75g of mozzarella, the eggs, Parmesan, herbs and seasoning. Tip into the tin and spread evenly. Spray with cooking oil and bake for 15 minutes. Line a baking sheet with baking paper, then turn the cooked cauliflower base out of its tin and onto the baking sheet, upside down. Bake for a further 15 minutes.

Heat a griddle pan until smoking. Spray the vegetables with oil. Grill the asparagus for 2 minutes on each side, the courgettes for 3-4 minutes and the peppers for 5 minutes. Toss with the pesto and season.

Increase the oven to 220°C/fan 200°C/gas 7. Spread the pizza sauce over the base. Arrange the veg on top. Sprinkle with the rest of the mozzarella and cook for 10-12 minutes. Serve with fresh basil.