I’ve been working on lowering my carb intake lately so I’ve been experimenting with cauliflower and courgettes instead of rice and pasta. I was missing a bit of Friday night pizza so thought I’d give this pizza idea a go but adapted it for what I had in the fridge. The original recipe mixes the base with goats cheese but I wanted my cheesy hit on top. For the base: 250g cauliflower rice (you can make this yourself by pulsing raw cauliflower to a rice like texture) 2 medium eggs Pinch of salt Cook your cauliflower rice for approx 4-5 minutes. Pour into a fine mesh colander and use the back of a spoon to squash out the excess liquid. Mix in 2 eggs to form a loose dough. Spread this onto a baking parchment. I made a slight lip on the edge of the pizza base to contain the toppings. Bake at 220C until golden and firmed up. You could even grate a little parmesan into you base if you wish before baking it for a more cheesy hit. You then just need to go wild with your toppings and cook those for another 8-9 minutes. I used some leftover cumin gouda, asparagus tips and a few spoons of passata. Bonus Cat pic 🙂 Katerina is getting her winter coat through.