Cauliflower crust pizza

This clever pizza base uses cauliflower in place of regular dough, sneaking in another of your five a day!

SERVES 4 PREP 20min COOK about 35min

• 2 heads of cauliflower, about 1kg-1.2kg (2¼lb-2¾lb)

• 2 large eggs

• 200g (7oz) hard mozzarella or Cheddar cheese, grated

• 4tbsp tomato purée

• 2tsp dried mixed herbs

• 125g ball buffalo mozzarella, torn

• 1 red onion, finely sliced

• 200g (7oz) roasted red peppers

• Basil leaves, optional, to serve

1 Preheat oven to 200°C (180°C fan) mark 6. Cut cauliflower into small florets and blitz in the food processor in batches, if necessary, until it resembles breadcrumbs (be careful not to purée it!). Put it in a microwavable bowl and blast on medium for 5-6min, until soft. Or you can boil the cauliflower florets and chop finely once cooked.

2 Transfer cauliflower to a large bowl, then stir in the eggs, grated cheese and plenty of seasoning.

3 Spread the cauliflower on to lined baking sheets in four even circles, each one about 1-2cm thick. Alternatively, make two larger pizzas if there’s too much mix to fit two per sheet. Bake for 15-20min.

4 Meanwhile, in a bowl, mix together the tomato purée, herbs and 1tbsp water. Carefully remove bases from oven, spread over tomato mix, top with buffalo mozzarella, onion and peppers. Return to the oven for 10min, or until cheese is bubbling. Garnish with fresh basil, if you like. (Although it cuts easily, it’s not the sort of pizza to eat with your hands.) Serve with a green salad. PER SERVING: CALS 423; FAT 24g; SAT FAT 13g; CARBS 18g

TO REHEAT Cook for 15min at 200°C (180°C fan) mark 6.