This pizza is the best invention ever - especially to beat those Passover midweek blues.
Makes: 20–25cm base - 6 slices
Preparation: 60 mins
Cooking: 28-30 mins
1 medium cauliflower head, washed and dried
50g grated mozzarella cheese
1 egg, beaten
1 pear, thinly sliced
50g blue cheese, crumbled
olive oil, mild
Preheat the oven to 200°C and line a baking tray with baking parchment.
Cut the cauliflower into florets discarding the thick stem.
Pulse in a food processor for about 30 seconds, until it is the texture of powdery snow.
Microwave in a covered microwave proof bowl for 4 minutes or steam - lining the steamer with baking parchment, until soft.
When cool enough to handle, place on a clean tea towel to cool completely.
Wrap in the tea towel and wring all the liquid out of it - remove as much water as possible.
Place it in a bowl and add 50g of grated mozzarella.
Beat the egg and season generously with salt, white pepper and garlic granules, then pour onto the cauliflower mixture, and combine well.
Use your hands to shape the mixture into a 20-25cm circle on the lined baking sheet.
Compress it really well - no thinner than the thickness of a pound coin - and bake for 20 minutes, until turning golden brown. Cool for 5-10 minutes, before carefully flipping over.
Drizzle a little olive oil on the top and salt over it then top with thinly sliced pear. Scatter over the blue cheese and walnuts.
Season with black pepper and olive oil then top with the remaining mozzarella and bake for 8-10 minutes.
Serve garnished with rocket.