450 g chopped cauliflower florets
6 tbsp water
3 tbsp rapeseed oil or olive oil
3 tbsp ground almonds
1 tsp mixed dried herbs
Make your cauliflower rice by either grating the pieces using a cheese grater or pulsing the florets in a food processor until finely chopped.
In a small saucepan, bring the water to a boil.
Once boiling, add the cauliflower rice to the pan.
Turn the heat off (leave the pan on the hob), and cover the pan.
Let the pan sit covered for 10 minutes.
Preheat the oven to 180°c / 350°F /Gas mark 4.
Remove the lid from the ‘rice’, and dump the contents into a fine-mesh sieve to drain a bit (there won’t be hardly any water).
Transfer the cooked cauliflower from the sieve to a clean dish towel.
Wrap the cauliflower in the towel, and squeeze out the excess water (there will be quite a bit!).
In a bowl, mix the egg, oil, and remaining ingredients.
Add in the squeezed cauliflower.
Mix everything until well combined.
Pour the contents of the bowl onto a baking tray that has been lined.
Using a spoon, spread the mixture out into the shape of a small, round pizza (it should be about ⅓ of an inch thick). You can also use your spoon to create a little crust, if you like.
Place the pan into the oven, and bake the pizza for 30 minutes or until golden brown.
Remove the pizza.
Top the pizza as you desire.
Once the oven has heated up, replace the pizza, and bake for 6-7 more minutes until toppings have cooked through.