• Chef: Helen Tzouganatos 
• Makes: 1 large pizza
• Time: 45 minutes

Ingredients:

Crust 

• 1 small cauliflower (approximately 500g), cut into florets
• ⅓ cup parmigiano-reggiano, finely grated
• 1 egg
• Pinch of sea salt flakes and ground white pepper

Pizza Sauce 

• ½ cup passata
• ¼ tsp dried oregano
• 1 small garlic clove, minced

Topping 

• 1 cup mozzarella, grated
• Prosciutto slices
• Rocket leaves, to serve 
• ½ small pear, thinly sliced

Method:

Preheat a fan forced oven to 200°C. Line a 30cm round pizza tray with baking paper. 

Blitz the cauliflower in a food processor until it resembles rice. Tip grated cauliflower into a glass bowl and microwave on high for 5 minutes. 

Tip the warm cauliflower into a muslin cheesecloth over a bowl and cool for 15 minutes. Very firmly squeeze out all the water so the cauliflower is completely dry. Extract as much water as possible to prevent a soggy base. 

In a new bowl combine the cauliflower, cheese, egg, salt and pepper.

Place the mixture onto the pizza tray and cover with another sheet of baking paper. Firmly spread the mixture covered in baking paper with a spatula knife to form a smooth, even base. Peel away the top baking sheet and pre-bake the base for 15 minutes.

Remove the pizza base from the oven, flip it over onto a new tray and peel away the baking paper. Sprinkle cheese over base, top with prosciutto and return to oven for 10 minutes or until golden. Remove pizza from oven and top with rocket leaves and pear to serve.