How to make it
Mix the gram flour, ground cumin, ground coriander, chopped spring onions and grated cauliflower together in a large bowl. Add the milk and mix until it forms a doughlike consistency. Add salt and pepper to taste. Wrap cling film around the bowl and leave the mixture to rest for ten minutes in the fridge. When the dough is rested, remove from the bowl and place on a clean work surface. Use the palm of your hand to gently press the dough flat until you have a disc about the size of a small dinner plate and about ½cm thick. Lightly grease a flat baking tray with half the rapeseed oil and place the dough base on it. Spread an even layer of passata over the pizza base. Place the chicken slices and the baby spinach leaves on top of the passata in an overlapping pattern. Drizzle the remaining half of the rapeseed oil over the pizza and finely grate the parmesan evenly over the top. Bake in a pre-heated oven at 180°C/gas 4 for 18-20 minutes, until the base is golden brown and the cheese in the topping is melted.