1 egg, lightly beaten
40g finely grated Parmesan
1 tbsp thickening granules
227g can chopped tomatoes
1 garlic clove, crushed
100g ball light mozzarella, drained
A few basil leaves
1. Heat the oven to 230C, gas 9. Cut the cauliflower into florets and blitz in a processor until it looks like crumbs. Tip into a bowl, add a pinch of salt, the egg, Parmesan and thickening granules. Stir together until thoroughly combined.
2. Line a baking tray with baking parchment. Spread the cauliflower mixture onto the tray with a palette knife. Bake for 10 minutes until golden and firm.
3. Meanwhile, drain the tomatoes. Spread the drained tomatoes with 1 tbsp of the juice over the ‘pizza’ base. Sprinkle over the garlic.
4. Chop the mozzarella into small cubes. Scatter the cheese and basil over the base. Bake for 10 minutes until the cheese is melted. Cut into wedges to serve.