Cauliflower Pizza Crust with Prosciutto, Buffalo Mozzarella, Pine Nuts and Basil

Blend the cauliflower in a food processor until it resembles fine crumbs (you might need to do this in two batches).

Place the processed cauliflower in a large deep sauté pan. Add 2 tablespoons of water and season well. Cook over a medium heat for 10 minutes or until the cauliflower is soft and quite dry.

Place a piece of muslin in a sieve, tip in the cauliflower and leave to drain over a bowl for a few minutes.

Once it has cooled slightly, draw up the sides of the muslin, twirl the ends to compress and squeeze as much water as you can from the cauliflower, at least 1 cup. You will need to squeeze hard – if too much moisture remains you will end up with a soggy bottom on the pizza.

Tip into a bowl and add the egg, Parmesan, ground almonds and cornflour. Stir well to combine then form into a ball. Leave to sit for 10 minutes.

Preheat the oven to 190°C.

Line the pizza tin with baking paper. Put the ball of cauliflower mixture in the centre of the tray and flatten with your hands to fill the tin. Bake for 15 minutes until golden. Leave to cool completely in
the tin.

Increase the oven to 200°C.

Cut out a 35cm circle of baking paper and place over the crust. Top with a flat baking tray and invert the crust onto the tray. Lift the pizza tin off and remove the lining paper. (The crustier side of the base should now be face down on the fresh baking paper). Carefully slide the crust and paper back into the pizza tin.

Blend the semi-dried tomatoes with the tomato paste and sugar in a food processor. Spoon onto the base and spread to cover.

Sprinkle over the Parmesan and lay the prosciutto slices flat over the top. Break the mozzarella into chunks and dot around the pizza. Sprinkle with the pine nuts and season.

Bake the pizza for 15–20 minutes until the topping is melted and bubbling. Remove and leave to sit for 5 minutes before topping with the basil leaves and slicing to serve.