This is a recipe which allows you to make a pizza which is definitely one that will fit into the "healthy" column of any nutritionist.
Steam a head of cauliflower until it is soft. It took me about twenty minutes. Leave the cauliflower to cool and drain - you don't want any moisture in the cauliflower, otherwise you will have a mushy mess to deal with when you make your dough. If you need to, press it dry gently with a clean tea towel or pop it in the oven for a few minutes at 180'C to dry it out if it feels a bit too damp.
Whiz the cooked cauliflower in a food processor, just until it looks crumbly. You don't want to purée the cauliflower!
Move the cauliflower crumbs to a bowl, and then add a pinch of sea salt, 10ml each of dried origanum and basil, a teaspoon of crushed garlic, one egg, 50g grated mozzarella cheese and 25g grated Parmesan cheese. Mix this all together by hand until it makes a dough.
Then, brush a glass baking dish with olive oil (or use grease proof paper on a baking tray), and spread your dough out to make your pizza base.
The plate I used was about 30cm in diameter.
Cook the base in the oven at 210*C for 15 to 20 minutes. Just until browned.
Remove the base from the oven, and now you can dress it up!
For the topping, you need to make a tomato base first. To make this, blend together one tin of Italian tomatoes, a teaspoon of garlic, 15ml dried basil, salt and pepper. This makes enough for about 3 pizzas, so just keep the rest in the freezer for an other time. It freezes perfectly!
You can top the pizza with whatever you like. For this one, I put sliced baby tomatoes, chorizo, green pepper and mozzarella cheese (about 120g).
Put the pizza back into the oven at about 220*C for 8 to 10 minutes, until the toppings are cooked and the cheese is melted.
Tear up fresh basil leaves and arrange them on top of the cooked pizza.
Here is another one I made with salami, onion, anchovies, mushrooms and peppadews.
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