Instructions:
 

Pre-heat the oven to 200C, 400F, Gas Mark 6.

​

Place the defrosted cauliflower florets into a blender and blitz until a bread crumb consistency.

​

Transfer the crumbed cauliflower to a clean tea-towel and wring out the excess fluid from the cauliflower and transfer the ‘dry’ cauliflower crumb to a mixing bowl.

​

Add the beaten egg, cream cheese, herbs and pinch of salt to the mixing bowl and mix until evenly combined.

​

Line a baking tray with baking parchment or a silicone liner.  Place the cauliflower mixture in the center of the baking tray and using a spoon shape the mixture into a large disc, making sure the thickness is about 5mm and a little thicker at the edges.

​

Bake for 20-25 minutes or until the pizza base is golden brown.

​

Whilst the pizza crust is baking de-seed the tomato and finely dice it.  Place the diced tomato into a small bowl with the tomato puree, a little black pepper and 2 tsps water.  Mix until a paste is formed and set aside until required.

​

Remove from the oven and carefully spread over the tomato paste and the mozzarella slices.  Return to the oven and baked for a further 5-10 minutes.

​

Serve with the fresh basil leaves sprinkled over the top.

​