Cauliflower crust pizza

Swap a traditional, doughy pizza base for a high-fibre cauliflower version to boost your gut bacteria. 275kcals / 27g carbs / 14g protein / 27g fat / Serves 4

Base: olive oil; 1 cauliflower; 100g ground almonds; 2 eggs, beaten; 1 tbsp oregano;

2 tbsp za’atar (£2.25 for

45g, waitrose.com); 2 tbsp parmesan; salt and pepper. Sauce: 400g tin of tomatoes;

1 tbsp tomato purée; 1 garlic clove, crushed; 1 tsp harissa;

1 tsp pomegranate molasses; salt & pepper; 10g basil leaves. Topping: 1 red onion, chopped; 3 courgettes, sliced long;

1 garlic clove, crushed;

2 tbsp olive oil; salt and pepper; 150g burrata, torn;

25g parmesan; 1 tbsp chilli flakes; 1 tbsp za’atar; 10g basil 1 / Heat oven to 180C; line a baking tray with baking paper, smear with oil. Blitz cauli until fine; put in a bowl, cover with cling film, microwave 4-6 mins. 2 / Dry cauli, put in a bowl, add other base items. 3 / Tip this onto baking tray, then flatten base. Bake 30 mins. 4 / Blitz tomatoes, purée, garlic and harissa, then put in a pan; add molasses. Simmer 10-15 mins. Season, add basil. 5 / Toss onion and courgettes in a bowl with garlic and oil; season, then fry on a griddle on high heat, 2-3 mins each side. 6 / Take base out of oven, increase heat to 220C. 7 / Spread sauce over base, add toppings (not basil), cook 10-15 mins. Add basil.