Preheat the oven to 200°C.

If you have a food processor, chop your cauliflower up into individual florets and blitz into a rice-like texture. If you don’t have one, you can grate the cauliflower as if you are making cauliflower rice.

Place your riced cauliflower into a big bowl and cook in the microwave for 10-12 minutes, depending on the strength of the microwave.

Allow to cool, then scoop as much of the cauliflower as you can into a cheesecloth or a dishtowel.

Grab all four corners of the cloth and twist to squeeze out as much liquid as possible – you will be surprised how much comes out! The more liquid you get out, the crispier the pizza base will be.

Put the cauliflower back into your bowl and add the egg, herbs, mozzarella, salt and pepper. Mix well.

Scoop out the doughy mixture and pat down into a baking pan on a sheet of baking paper (you can optionally also grease a non-stick pan). Make sure your base is not too thin.

Bake for 15-20 minutes.

Once it’s ready, take it out, cover with toppings of your choice and pop back into the oven for a further 10-15 minutes or until the cheese is melted.

I baked the Pizza on a pizza stone under woodfire and lined the pizza stone with baking paper, as the dough must be patted down like a pie crust. If you want something fresher than tomato paste on your pizza base, try the rocket pesto recipe on this webpage.