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1
Put the (plum) tomatoes, red onion, lemon zest, oil, and 1 teaspoon salt in a bowl and mix well. Set aside.
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2
To make the tomato sauce, heat a little oil in a small pan over a medium heat and fry the garlic until golden. Add the (cherry) tomatoes, oregano, and a pinch each of salt and pepper. Cook for 10 minutes, stirring occasionally, until the tomatoes are softened. Allow to cool, then transfer to a small food processor and blitz to a paste.
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3
To make the pizza base, put the cauliflower florets in a (clean) food processor and blitz to the consistency of rice. Tip into a bowl and add the remaining base ingredients (ground almonds, gluten-free flour, egg, dried mixed herbs, dried basil, celery salt). Mix well. The mixture should hold together.
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4
Preheat the oven to 200u00b0 C/Fan 180u00b0 F/Gas 6/roughly 400u00b0 F. Line a baking tray with greaseproof paper.
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5
Tip the cauliflower mixture on to the lined baking tray and flatten with your fingers to create two round pizza bases about 1cm thick. If you have time, place the tray in the fridge to chill for 20-30 minutes-chilling will help the bases hold together and be crisper.
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6
Spread the tomato sauce over the bases, then top with the lemon zest-infused tomatoes and onion. Sprinkle with a pinch of salt and drizzle over a little oil. Bake for 25-30 minutes until the tomatoes are soft and the base is crisp. Garnish with fresh basil leaves and serve.
