Ingredients

• butter
• ghee or coconut oil
• for greasing
• 140g/5oz cauliflower (about ¼ of a head without the stalk)
• 1 egg white
• beaten
• 50g/1¾oz ground almonds
• 40g/1½oz buckwheat flour
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp bicarbonate of soda
• 1 medium mozzarella ball
• 2 handfuls fresh tomatoes (a mixture of colours look good)
• chilli flakes (optional)
• handful fresh basil
• drizzle of olive oil
• to serve

Directions

• Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter
• ghee or coconut oil.
• Grate the cauliflower into rice-sized pieces using a hand grater or food processor.
• Put all the pizza base ingredients in a bowl and mix well with a spoon
• or add to the food processor and blend
• to form a sticky dough.
• Using the back of a spoon
• spread the dough out onto the greased parchment on the tray
• shaping it into a circle 30cm/12in wide.
• Bake in the oven for about five minutes
• then flip it over and return to the oven for another two minutes.
• Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza.
• Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes
• if desired.
• Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling.
• Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil.