• 500g frozen cauliflower florets – defrosted
• 125g vegan mozzarella style cheese, sliced
• 1 medium sized tomato
• 40g tomato puree
• 2 tablespoons arrowroot powder
• 40g vegan style cream cheese
• 1tsp Italian mixed herbs
• pinch salt
• freshly ground black pepper

Pre-heat the oven to 200C, 400F, Gas Mark 6

Place the defrosted cauliflower florets into a blender and blitz until a bread crumb consistency.

Transfer the crumbed cauliflower to a clean tea-towel and wring out the excess fluid from the cauliflower and transfer the ‘dry’ cauliflower crumb to a mixing bowl.

Place the arrowroot powder in a small bowl and mix with 3 tablespoons of water, until smooth.

Add the arrowroot mixture, cream cheese, herbs and pinch of salt to the mixing bowl and mix until evenly combined.

Line a baking tray with baking parchment or a silicone liner.  Place the cauliflower mixture in the center of the baking tray and using a spoon shape the mixture into a large disc, making sure the thickness is about 5mm and a little thicker at the edges.

Bake for 20-25 minutes or until the pizza base is golden brown.

Whilst the pizza crust is baking de-seed the tomato and finely dice it.  Place the diced tomato in to a small bowl with the tomato puree, a little black pepper and 2 tsps water.  Mix until a paste is formed and set aside until required.

Remove from the oven and carefully spread over the tomato paste and the mozzarella style slices.  Return to the oven and baked for a further 5-10 minutes.

Serve with the fresh basil leaves sprinkled over the top.

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