Preparation time: 15 mins Cooking time: 1 hour Serves 2 (makes 1 pizza)
1 large eggplant, thinly sliced lengthways
3 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season
1 small red onion, cut into 8 wedges 2 410g can chopped tomatoes
1 Tbsp tomato paste
1 clove garlic, crushed 2 cup basil, leaves picked 25g parmesan, finely grated 125g ball fresh mozzarella, drained well, torn Pinch dried chilli flakes Extra parmesan, to serve
Extra virgin olive oil, to grease
1 cauliflower (about 750g), leaves removed, base trimmed, roughly chopped
100g almond meal
2 free-range eggs, beaten
1 Tbsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
1 Preheat oven to 200Â°C. Line an oven tray with baking paper and grease with oil.
2 To make base, put 1% of the cauliflower in a food processor and blitz until finely chopped and consistency of rice. Transfer to a large microwave-safe bowl and repeat with remaining cauliflower. Cover bowl with plastic wrap and microwave on high/100% for 5 minutes or until softened. Tip onto a clean tea towel and set aside to cool to room temperature. Scrunch up tea towel to squeeze out as much liquid as possible, then transfer cauliflower to a large bowl. Stir in almond meal, eggs and oregano, and season.
3 Mound cauliflower mix in centre of prepared tray. Use a spoon and your hands to spread out into a 30cm disc. Make it a little thicker at the edges to create crust. Bake for 15-18 minutes or until golden brown and edges are a little crisp. Set aside to cool.
4 Meanwhile, heat chargrill pan over a high heat. Using 2 Tbsp of the oil, brush both sides of eggplant slices. Season, and cook in batches, turning once, for 5-6 minutes or until softened and charred. Transfer to a plate. Brush onion wedges with remaining oil, season and cook for 5-8 minutes or until charred. Transfer to plate.
5 Put tomatoes, tomato paste and garlic in blender, processing until smooth.
Transfer to a small saucepan, bring to the boil and simmer gently for 8-10 minutes or until thick. Tear 1% of the basil and stir through sauce. Remove from heat.
6 Increase oven to 240Â°C. Spread sauce over cooled base, then add parmesan, eggplant, onion, mozzarella and chilli. Bake for 10 minutes. To serve, finely grate extra parmesan, sprinkling on top, along with remaining basil.