1 small cauliflower
1 free range egg beaten (2 eggs for a medium-large cauliflower)
70g of grated cheese
1/2 lemon juice
pinch of dried oregano
pinch of dried basil
pinch of sea salt
Cut the cauliflower into chunks remove stalk and place in a food processor and blend until has a fine, couscous like texture. Lay a piece of baking paper in a steamer and add the shredded cauliflower and cook for about 5 minutes. Then place it in a nut milk bag to remove all excess water.
In a bowl combine oregano, lemon juice, salt, and pepper, mix with your hands. Combine the beaten egg and cheese making a sticky dough. It will not look like a traditional pizza dough, it will be less firm and a little wetter. Use a baking tray and put the dough in the baking paper, use your hands to flatten it out.
Bake in a 200C oven for about 20 minutes, until just golden and crispy.
Once the base is firm and slightly crispy remove it from the oven add desired toppings and bake an additional 5 to 10 minutes, slice and serve!