Anna Jones’s Cauliflower Pizza

Directions

• Prep the Oven & Tray: Preheat your oven to 200°C (180°C fan). Line a large baking tray with good quality greaseproof paper (approx. 44cm by 30cm) and drizzle over some oil.
• Process Dry Base Ingredients: Briefly blitz 100g of oats in a food processor, then transfer to a large mixing bowl. Chop the medium cauliflower into small florets and process in the food processor until you have fine crumbs (do this in batches if your processor is small).
• Mix the Dough: Tip the processed cauliflower into the bowl with the oats. Add 100g of ground almonds and 1 teaspoon of dried oregano. Give everything a good stir and season generously with salt and pepper. Make a well in the middle of the cauliflower mixture and pour in 2 large, beaten eggs. Mix until everything comes together. (The dough will feel wet and won’t be stretchy like regular pizza dough.)
• Bake the Base: Place the dough onto the oiled baking tray and flatten it out until it is about 0.5cm thick, keeping it slightly thicker around the edges. You can make one large rectangular pizza or two round pizzas. Place into the oven and bake for 20 minutes until the base just starts to colour.
• Start the Sauce: While the dough is baking, place a medium saucepan over a low heat and add 1 tablespoon of olive oil. Add the 2 roughly sliced garlic cloves and fry for a few minutes until they start to colour.
• Simmer the Sauce: Turn the heat up to medium and add 2 tins of chopped tomatoes, 1 tablespoon of red wine vinegar, 1 tablespoon of tomato purée, 1 teaspoon of oregano, and a handful of basil (stalks included). Let the sauce bubble until it has reduced by a third. Taste and season with salt and pepper.
• Blend the Sauce: Blend the sauce until smooth using a stick blender. Divide into three portions (you will only need one portion for this pizza; freeze the other two for next time).
• Assemble: Increase the oven temperature to 240°C (220°C fan). Remove the pizza base from the oven and pour over the pizza sauce, spreading it right to the edges. Add your toppings, tear over the mozzarella, and finish with fresh basil. Drizzle over extra olive oil if you like.
• Final Bake: Place back into the oven for 10 minutes, or until the cheese starts to turn golden brown.
• Serve: Remove from the oven and divide into slices. Take care when removing the slices as they can be delicate; use a fish slice or a long turner to transfer them to pre-warmed plates.