An ingenious way to please your gluten-free guests. You'd never guess that this rich, grain-free pizza is made with cauliflower instead of flour. Who knew cauliflower could be used to make such a delicious pizza base? Preheat the oven to Gas 5 180°C/160 fan. Whizz the cauliflower in a food processor until very fine, then tip it into a large, dry frying pan. Cook for 10 minutes, stirring occasionally, for the moisture to evaporate. When the cauliflower is dry, tip it into a large bowl and mix in the eggs, cheese, cayenne pepper and 1 tsp salt. The mixture should be quite wet. Line a large baking tray with nonstick baking paper and divide the mixture making two medium sized bases − use the tips of your fingers or a spoon to shape them. Bake for 30 minutes, after which the base should have solidified into one moveable piece and have gone golden. Remove from the oven and with a palette knife release from the paper. Flip over and cook both again for another 10 minutes. When both sides are golden, remove from the oven and spread them with tomato purée between each and then top with the vegetables, oregano and mozzarella. Return to the oven on a baking tray lined with nonstick baking paper and bake for 10 minutes. Serve immediately in slices. See more Vegetarian recipes Textingredients Email recipe details Print recipe