Cauliflower pizza crust

Cut the core out of the cauliflower and break the florets into a food processor.

Pulse, then process until very finely ground.

Tip the ground cauliflower into a saute pan with a splash of water and a big pinch of salt and cook over medium high heat five or six minutes.

Turn off the heat and let it cool.

Transfer to the centre of a clean napkin, gather the corners and squeeze out as much water as possible; this is the key step.

Put the squeezed cauliflower in a mixing bowl with the cayenne, grated parmigiano reggiano, goat cheese and egg and mix thoroughly with a spatula until pressable.

Line a baking sheet with parchment paper, wad the mixture into a ball and press it out to about a quarter inch thick, using damp fingers or a sheet of plastic.

Optionally run your fingers round the outside to make a simulated crust edge.

Bake in the centre of a preheated 400F oven about 40 minutes.

Cool a little, then flip the crust over; the browned side is firmer than the underside and it should hold together.

Top with a little pizza sauce, red pepper flake, diced fresh mozzarella, thin slices of pepperoni, a pinch of oregano and a light dusting of Parmesan.

Turn the oven up to 450F and bake 10 to 12 minutes.

Cool about five minutes on a wire rack so the bottom dries out, then slide onto a board and cut.