We've cleaned up everyone's favourite takeaway dish - pizza!
20 min, cook
Nutrition total recipe
Preheat the oven to 180oC. Remove all the florets from the cauliflower and discard the hard stems. Blend the florets in a food processor until they are completely broken up into a powder-like consistency.
Microwave the cauliflower for 4 minutes, then leave to cool. Once the cauliflower has cooled transfer it into a clean tea towel and wring the cauliflower through the towel to remove the cauliflower's natural water. Make sure you get as much out as possible otherwise you will end up with a crumbly base.
Transfer the cauliflower to a bowl and add the basil, oregano, salt and egg. Use your hands to mix everything together until the ingredients are completely combined and formed into a 'dough ball'.
Line a baking tray with baking paper, grease the area of the paper where your pizza will cook with a little coconut oil to make sure the pizza doesn't stick. Transfer the dough ball to the baking paper and shape into a circle roughly 9" in diameter. Bake in the oven for 7 - 10 minutes until the top is turning crispy.
For the topping, smooth the tomato puree over the top of the pizza and then layer on the spinach and ricotta. Bake for a further 5 - 10 minutes until the toppings are hot. Remove from the oven and carefully lift the pizza off the paper using a spatula, you may need to wait for the pizza to cool a little first. Cut into 8 slices and serve.