This cauliflower pizza base is perfect for anyone with a gluten intolerance, coeliac disease or just trying to reduce their carb intake. I’m not pretending that this is comparable to a dough base, but I think it works well as a substitute (albeit a bit trickier to transfer from pizza stone/baking tray to plate!).
460g cauliflower chunks
60g parmesan, grated
1 tbsp dried oregano/thyme
Blitz the cauliflower chunks in a food processor until they are broken down to small pieces (similar to cous cous grains). Add parmesan, egg and dried herbs and mix well. Spread out thinly on a pizza stone or lined baking tray, making a slight lip at the edges and bake for 20-25 minutes at 200°C. Add toppings of your choice and bake for a further ten minutes.