Even if you are a die-hard traditional pizza fan, you will find this variation on a pizza base an interesting and a pleasant change-up. Wash, then drain the cauliflower in the fridge overnight so there is no lingering water on the cauliflower and it dries out slightly. Radicchio is a bitter salad leaf, but you can use any green leaves of your choice.
400g cauliflower, washed, drained, and cut into small florets
1⁄2 cup almond meal
1⁄2 tsp salt
1⁄2 tsp dried oregano
2 eggs, lightly beaten
1⁄2 cup tomato sauce, we used a tomato pasta sauce
1 tbsp tomato paste
3⁄4 cup grated mozzarella cheese
2 small courgettes, cut into ribbons, using a vegetable peeler
2-3 radicchio leaves or 2 handfuls of other salad leaves
A small handful of basil leaves, torn if large
A few olives
Extra virgin olive oil, for drizzling salt and pepper
Preheat the oven to 180°C fan bake. Preheat a 37cm pizza stone according to the manufacturers directions, or line a baking tray with baking paper.
Put the cauliflower florets into a food processor and process until they resemble rice grains. Transfer to a bowl then mix in the almond meal, salt and dried oregano. Add the beaten eggs and mix well to combine. Line a flat baking tray with baking paper, top with the cauliflower mixture and press the mixture out into a circle, about 23cm wide, 1cm in thickness. Carefully slip the baking paper and cauliflower base onto the heated pizza stone in the oven and cook for 15 minutes until golden and set. Again, carefully remove the cauliflower base onto the baking tray using the baking paper to help you. Increase the oven temperature to 200°C fan bake.
Mix together the tomato sauce and paste and evenly spread over the base. Sprinkle over the grated cheese. Again, using the baking paper to help you return to the pizza stone in the oven and cook for a further 10 minutes, until the cheese has melted. Remove from the oven and put the pizza on a large board. You can leave the baking paper attached. Top the cauliflower pizza with ribbons of courgette, salad leaves, basil leaves and the olives. Cut into wedges for serving.