Cauliflower pizza crust with goat’s cheese

Method

Step 1. Preheat the oven to 200°C.

Step 2. Clean the beetroot and place on a piece of foil. Drizzle with 1 tbsp olive oil, salt lightly, wrap and cook in the oven for about 35 minutes.

Step 3. Meanwhile, divide the cauliflower into florets and chop finely in a blitz chopper until crumbly. Steam in a pan in the remaining olive oil for 4-5 minutes, allowing the water to evaporate well. Mix in a bowl with both cheeses, eggs, oat bran and dried herbs. Spread out on a baking tray lined with baking paper and flatten with a fork to approx. 25 x 35 cm. 

Step 4. Remove the beetroot from the oven and leave to cool slightly. 

Step 5. Bake the cauliflower base for about 12 minutes.

Step 6. Season the passata with salt, pepper and sugar. Slice the goat’s cheese. Cut the chillies into thin rings. Cut the beetroot into small wedges.

Step 7. Remove the cauliflower base from the oven, leave to cool briefly and spread with the passata. Sprinkle with chilli and baby spinach. Arrange the goat’s cheese and beetroot over the top and bake for another 10 minutes. 

Step 8. To serve, scatter the basil, lamb’s lettuce and pine nuts over the pizza and cut into pieces.

Serves 4.