¾ C almond meal
1 T dried oregano
1 T parmesan
Salt and pepper
3 eggs, whisked
Toppings and side salad to serve
Pre-heat your oven to 200, and line a baking tray with baking paper
Roughly chop the florets from the cauliflower, and then whizz it in a food processor until it resembles the texture of rice.
Add it to a mixing bowl alongside the almond meal, oregano, parmesan and salt and pepper and combine with your hands.
Make a well in the centre of the mixture and add the eggs, use your hands to combine the dry into the wet until it forms a dough-like ball.
Transfer to the tray, and form it into a pizza base with your hands.
Bake for 25 – 30 minutes, until it has become golden.
Remove from the oven and add your toppings before cooking for around another 10 minutes.
Note: ‘less is more’ when it comes to toppings for this pizza, if you load it up too much it will become soggy. Try a small amount of tomato paste or pizza sauce with some basil leaves, cherry tomatoes and a light sprinkling of aged cheddar or parmesan for a “Margherita’ style pizza.