Cauliflower-crust veggie pizza

Ingredients

• 300 g cauliflower
• 90 g mozzarella
• 130 g tomatoes
• 80 g mushrooms
• 1 pcs eggs
• 4 ml olive oil

Method

1. Heat the oven to 210°C (190°C fan) and line a baking tray with baking paper brushed with a little of the olive oil.
2. Grate the cauliflower on the coarse side of a box grater, or pulse it in a blender, until it looks like fine crumbs.
3. Put the cauliflower in a saucepan with a splash of water, cover and steam over a medium heat for 5 minutes. Spread it on a plate and leave for 5 minutes until cool enough to handle.
4. Tip the cauliflower into a clean tea towel and squeeze out as much liquid as you can – this is what makes the base firm.
5. Beat the eggs in a bowl, then mix in the cauliflower, half the mozzarella (torn or grated) and a pinch of salt. Press into a thin round, about 1 cm thick, on the tray and bake for 18–22 minutes until golden and firm at the edges.
6. Meanwhile, thinly slice the tomatoes and mushrooms. Toss the mushrooms with the rest of the olive oil.
7. Top the base with the tomatoes, mushrooms and remaining mozzarella and bake for another 8–10 minutes until the mozzarella has melted and the mushrooms are tender. Leave to rest for 3 minutes before slicing.