Spinach and cherry tomato cauliflower-base pizza
- 1kg frozen cauliflower, thawed and drained
- 40g Parmesan (or vegetarian alternative)
- 1 egg, beaten
- 2tsp dried oregano
- 4tbsp tomato passata with garlic
- 125g mozzarella, torn
- Handful baby spinach
- 8 cherry tomatoes, halved
- ½ x 25g pack basil, leaves picked
- 1tsp extra virgin olive oil, plus extra for greasing
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and grease with olive oil.
In a food processor blend the cauliflower until finely chopped and rice-like. Place in a clean tea towel and twist to squeeze out as much liquid as possible. Tip the cauliflower into a bowl.
Finely grate 30g of the Parmesan. Mix with the cauliflower along with the beaten egg and oregano until very well combined.
Tip the cauliflower dough onto the lined baking tray and top with another sheet of baking paper. Press the dough down into a rough oval and use a rolling pin to smooth it down to about 30cm x 20cm. Remove the top sheet of paper and trim the bottom piece to roughly the size of the pizza. Bake for 30-35 mins until crisp and golden.
Preheat the grill to high.
Smooth the passata over the pizza base and arrange the mozzarella, spinach and tomatoes on top. Season with freshly ground black pepper and place under the grill for 5 mins or until the mozzarella has melted.
Make shavings out of the remaining Parmesan and use to top the pizza with the basil. Drizzle over a little oil. Slice to serve.