2 1/2 cups cauliflower, grated
1 large egg, lightly beaten
35g mozzarella cheese (Half of weekly cheese allowance)
Salt and freshly ground black pepper
1/4 cup homemade tomato paste (2 blended tomatoes, herbs, salt & pepper)
1 cup cherry tomatoes, sliced in half
1 cup mushrooms, sliced
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
Line a rimmed baking sheet with parchment paper and preheat oven to 200C.
Grate the cauliflower using a cheese grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Place the cauliflower into a clean dish towel & squeeze out all the moisture. Put the cauliflower into a clean mixing bowl & mix in the egg, 20gmozzarella cheese, salt and pepper. Once combined, pat into a 25cm round pizza base on the prepared pizza pan. Bake for 10 to 15 minutes, or until golden.
Top the pizza with the sauce, remainder 15g mozzarella, cherry tomatoes, garlic, mushrooms and red pepper flakes. Bake in the oven until melted and bubbly, approximately 10 minutes. Top with basil before serving. Top tip: you can put all sorts of topping on your pizza like green pepper, red onion or even broccoli so have fun & be creative.