Mediterranean cauliflower pizza

Makes 6 slices

for the base * 600g cauliflower * 25g finely grated Parmesan cheese * 25g almond meal * 1 large egg * 1tbsp olive oil * ½tsp onion powder * ½tsp Himalayan salt * ¼tsp garlic powder for the sauce * 2tsp extra-virgin olive oil * 1 clove garlic * 2 small tomatoes, coarsely chopped * ½tsp dried basil * Himalayan salt and

freshly ground black pepper for the topping * ½ roasted red bell pepper, peeled, seeded and sliced * 4 marinated artichoke halves, thickly sliced * 150g marinated goat’s cheese, broken into lumps * 45g Kalamata olives * 1 large bunch rocket * 1tbsp pine nuts, lightly toasted

Preheat the oven to 220°C/fan 200°C/ Gas 7 and place a pizza stone or baking tray in the oven. Lightly grease and line a 26cm pizza tray with baking paper.

Bring a large saucepan of water to the boil. Line a colander with a tea towel.

Place the cauliflower in a food processor and blend until finely chopped. Cook the cauliflower for about 1 minute, or until it is tender. Pour into the prepared colander and set aside to drain and cool slightly.

To prepare the sauce, heat the oil in a small saucepan over a low heat.

Cook the garlic until softened. Add the tomatoes and basil and cook for 15 minutes. Puree using a stick blender or food processor. Add the salt and pepper.

Bundle the cauliflower up in the tea towel, squeezing out excess liquid.

For the base, put the cauliflower and the remaining ingredients in a medium bowl and mix well to combine. Spoon the mixture into the centre of the pizza tray and press out to make an even base.

Put the pizza tray on to the preheated pizza stone or baking tray. Bake for 15-20 minutes, or until golden brown and beginning to crisp.

Spread the sauce over the base. Scatter the red pepper, artichoke, goat’s cheese and olives on top. Cook for another 10 minutes, or until the cheese softens and begins to turn golden brown.

Remove from the oven, top with the rocket and scatter with the pine nuts. Drizzle with olive oil. Slice to serve.