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1
Divide the cauliflower into florets and discard the outer leaves and the core.
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2
Place in a food processor and blitz briefly until shredded into couscous size grains.
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3
You might need to do this in two batches.
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4
The recipe I was following said to place the cauliflower rice in a bowl, cover with plastic wrap and microwave for 5-6 minutes on high.
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5
I don't have a microwave and found another recipe where it suggested spreading thinly in a large roasting pan, rubbing in a little olive oil, and baking for 10 minutes at 200C/Gas 6.
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6
It caught slightly so I'd suggest a lower heat for about 6-8 minutes.
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7
Pile the cooked cauliflower rice in the middle of a clean kitchen towel and squeeze it tightly so that all the liquid is removed.
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8
All the recipes I looked at stressed that this is really important to get a dry pizza base.
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9
I think microwaving probably creates more liquid as I didn't get that much.
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10
Place the 'rice' in a bowl and add the ground almonds, eggs, oregano and cheese.
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11
Season with salt and pepper and mix well.
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12
Place baking parchment on a baking tray and brush liberally with olive oil.
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13
Pile the pizza base mixture in the middle and then use your fingers to spread it out into a thin round.
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14
Bake in the hot oven for 15 minutes until golden.
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15
Allow to cool completely, then add your pizza toppings.
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16
I used some leftover tomato and bacon sauce I'd made for pasta and some grated Cheddar cheese and Parmesan.
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17
Place in the oven and cook for 10-15 minutes until the cheese is bubbling.
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18
Eat!
