For this recipe I used:
Salt and pepper to season
1 tsp mixed Italian Herbs
35g Light Cheddar Cheese
Syn free smoked ham
Put your cauliflower in the food processor and blend until fine. Place into a microwavable bowl and cover with cling film. Microwave for 5 minutes.
Once cooked season with salt, pepper, and herbs. Beat your eggs in a separate bowl and then mix with your cauliflower. It will be ideal to let your cauliflower cool slightly before adding your eggs so they don't scramble.
Line your baking tray with baking paper and spray with fry light. Pour on your cauliflower mix. Spread with the back of a spoon to around 1cm thick and evenly distributed into your pizza shape. Note that your mix will be quite wet at this stage.
Bake in the oven at 160Â° fan for 25 mins in the centre of the oven. After 25 mins flip your pizza base over carefully using a pallet knife and cook for a further 25 mins on the top shelf. Both sides should be golden brown.
Tip - if you struggle to turn your base try lifting your paper off the tray. Re line the with a fresh piece of paper. Spray with fry light. Then use a plate to flip and transfer your pizza base back to the tray.
When the base is cooked spread on 3 tablespoons of tomato puree and top with which ever toppings you prefer. I went for ham and light cheddar cheese. You could add extra speed vegetables if you wish, but the base is super speedy so you can eat guilt free.
Return to the oven for 10 minutes.
Serve and enjoy!