Uit The guardian: Anna Jones’s recipe for mix-and-match pizzas with unusual bases
1 medium cauliflower, roughly chopped
100g ground almonds
100g oats
A pinch of dried oregano
Salt and black pepper
2 eggs, beaten
Olive oil
Preheat the oven to 220C/425F/gas mark 7. Line a baking tray with baking paper.
Blitz the cauliflower in a food processor until it has a fine, rice-like texture. Put it into a mixing bowl, add the ground almonds, oats, oregano, salt and pepper, and mix with your hands. Make a well in the centre and add the eggs. Mix it all together, then use your hands to form the lot into a ball. It will be a little wetter and less firm than a traditional pizza dough.
Rub the baking paper with some olive oil, then put the dough in the middle of the baking tray and use your hands to flatten it out until it is about 5mm thick – slightly thicker around the edges. Bake for 20 minutes, until just golden.
Once the base is golden, remove it from the oven and turn the heat up to 240C/475F/gas mark 9. Spread over the tomato sauce and your toppings. Drizzle with a little more oil, then put back into the oven for another 8 minutes to cook the toppings.