Preheat your oven to 200 Celsius. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until you achieve a rice-like texture

Steam the riced cauliflower for 5 minutes and then drain into a fine-mesh sieve

NOW THIS IS THE KEY: Once you’ve strained the cauliflower rice, transfer it to a clean cheesecloth or tea towel – cheesecloth works best. Wrap up the steamed rice and twist and SQUEEEEEEZE all the excess water out! Take your time with this step – it will make all the difference and you will rewarded with pizza heaven. Imagine if you were making a normal pizza dough you would need to spend a good 10 minutes kneading the dough – this is about the amount of time you will need to spend getting the liquid out of the cauliflower – Even when you think there couldn’t possibly be any more liquid left in the cauliflower SQUEEZE SOME MORE!

In a large bowl, mix up your strained cauliflower rice, and add in the beaten egg, and your herbs (if using). This may feel a little bit wet and it won’t be like any other pizza dough you may have ever worked with, but have faith – it will hold together! – Press the dough out onto a baking sheet lined with parchment paper or onto a pizza stone. If you’re not using a pizza stone then it’s really important to remember the parchment paper, or the pizza might stick. Keep the dough about one third inch thick.

Bake for 20-25 minutes at 200C. The crust should be firm, and golden brown when finished. Check it after 20 minutes and touch the middle of the pizza – it should feel firm

Take it out of the oven when ready and add your favourite toppings. For our recipe we used the Meridian organic sundried tomato paste which you can find here, to cover the pizza base – of course you can make your own pizza sauce but to be honest the pizza base is the hero of this recipe and a lot of love goes into making that so a little bit of cheating on the sauce is definitely allowed! We then added sliced red peppers, cooked shredded chicken and some freshly chopped thyme. To help the topping bind we whisked an egg with a tablespoon of coconut cream (this is the thick bit in the can of coconut milk which rises to the top) and just drizzled it over the toppings before putting it in the oven for about 5 minutes ENJOY!