-
1
Preheat the oven to 200 C.
-
2
If you have a food processor, use a knife and chop your cauliflower into individual florets then blitz into a rice-like texture in the food processor.
-
3
If you dont have one you can grate your cauliflower with a box grater.
-
4
Place your riced cauliflower into a big bowl and cook in the microwave for 10-12 minutes, depending on your microwave strength.
-
5
Once its cooked and allowed to cool, scoop as much of the cauliflower as you can into some cheesecloth (or I use a clean dishtowel).
-
6
Once you have the cauliflower in your cloth/towel grab all four corners and twist in order to squeeze out as much liquid as possible.
-
7
You will be surprised by how much actually does come out.
-
8
This part is a bit of an arm workout but the more liquid you get out, the crisper the end product will be.
-
9
Once youve squeezed out as much water as humanly possible put the cauliflower back into the bowl and add your egg, herbs, mozzarella, salt and pepper and mix together well.
-
10
When thats done, scoop out the doughy mixture and pat down into a well greased or parchment lined baking pan (or a well greased non-stick pan).
-
11
Make sure to not make your base too thin.
-
12
Place your baking pan with mixture into the oven and bake it for 15 20 minutes.
-
13
Once its ready, take it out of the oven, cover with the toppings of your choice and pop back into the oven for a further 10 15 minutes or until the cheese is melted nicely.
