Cauliflower Based Pizza

Make the sauce

1. Add the chopped tomatoes, Italian herbs, pink salt, pepper and chilli flakes to a pan.
2. Blend with a stick blender until smooth-ish.
3. Place over a low heat and leave until reduced and thick, stirring occasionally. This takes a couple of hours.
4. Remove from the heat once it is almost the consistency of tomato concentrate.

Make the flax egg

1. Combine the ground flaxseed and water in a small bowl and stir with a fork.
2. Leave for 10-15 minutes, until the mixture becomes gloppy and congealed.

Make the cauliflower base

1. Rice the cauliflower. To rice a cauliflower, chop it into florets and pulse it in a food processor until it looks like rice.
2. Bake the cauliflower at 180°C on baking paper for 15 minutes, then leave to cool.
3. Squeeze the cauliflower through a nut milk bag to remove as much moisture as possible.
4. Mix the flax egg with the nutritional yeast, oregano and salt, then add to the cauliflower.
5. Press onto a lined pizza tray.
6. Cook for 10 minutes at 180°C, then flip, remove the paper, and cook for a further 5 minutes.

Assemble and cook

1. Once the sauce has reduced and the base is ready, spread the sauce over the base.
2. Top with the plant-based cheese, red onion, cherry tomatoes, olives and Squeaky Bean slices.
3. Cook for around 12 minutes, until hot and golden at the edges.