- 900 g (6 cups) cauliflower, prepared into florets
- 1 medium egg, beaten
- 80 g (1/3 cup) 3 per cent fat cream cheese, eg. Philadelphia lightest cream cheese
- 2 tbs plain flour
- 1/4 tsp freshly ground black pepper
- 2 tsp olive oil
For the toppings:
- 1 tsp olive oil
- 1/2 small onion, finely chopped
- 350 g (2 cups) Quorn meat-free mince
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1 large cucumber, half grated, half finely diced
- 150 g (1 cup) cherry tomatoes, quartered
- 2 tbs flat-leaf parsley, chopped
- 150 g (2/3 cup) low-fat Greek yoghurt
For the base: Preheat the oven to 200°C (180° fan). Grease and line a large round baking tray with greaseproof paper.
Place the cauliflower florets in a food processor and pulse until rice-like in texture. Bring a large saucepan of salted water to the boil and cook the cauliflower, covered, for 4-5 minutes until tender.
Drain well and gather the cauliflower in a large square of muslin or cheesecloth; you can also use a clean tea towel. Wrap the muslin around the cauliflower in a ball-shape and twist well to wring out as much excess water as possible.
Tip the dried cauliflower into a bowl and add the egg, cream cheese, flour, and freshly ground black pepper. Mix well until a rough dough comes together.
Transfer the cauliflower dough onto the lined tray and roll out into a large round. Brush the top with olive oil.
Bake for 25-35 minutes until dry to the touch and golden-brown all over.
For the toppings: In the meantime, heat the olive oil in a sauté pan set over a medium heat until hot.
Add the onion and sweat until softened, about 5 minutes. Stir in the Quorn and cook over a slightly increased heat until browned all over, breaking it up with a wooden spoon.
Stir in the spices and oregano, cooking for a further 2 minutes. Remove from the heat and cover to keep warm.
Remove the cauliflower base from the oven when ready. Top with the Quorn, diced cucumber, cherry tomatoes, and chopped parsley.
Serves 4 or 1 pizza