The key to getting it perfect is the squeezing of the 'dough' in a tea towel, so all the excess moisture comes out - if you rush through this bit, you'll end up with a rather unappetising, steaming circle of cauli-mash in the oven. Ew.
Makes 2 small pizza bases, or 1 large... - 1 head of cauliflower - 2 free-range organic eggs - 4 tbs almond meal - 1 clove garlic, crushed - A good pinch of sea salt - A good pinch of dried herbs - Whatever pizza toppings you please!
Wash the cauliflower and break into florets. Whizz in a food processor until you get fine crumbs. Place into a microwave-safe bowl and cook uncovered for 5 mins on High (do not add water). Spoon out into a clean tea towel and wrap tightly so the cauliflower forms a ball. Squeeze out as much water as possible - you should get at least 1 cup of liquid. Place cauliflower back into the bowl and add eggs, almond meal, garlic, salt and herbs, and mix well. Turn mixture out onto a sheet of baking paper and flatten into a circle (or 2, if desired). Bake at 200C for 10-12 minutes, or until edges have browned and crisped. Add you toppings and return to the oven for another 10 minutes, or add fresh toppings.
For the version in the photos, I added some fresh grated cheese and returned to the oven briefly before adding fresh toppings.