Pre-heat oven to 220C.
Place cauliflower into a blender and blend until rice-sized grains form. Freeze overnight and thaw on a tea towel on the day of pizza making. Alternatively you can steam the cauliflower and broccoli before blending, cool, then squeeze out liquid with your hands. This is essential for achieving a crisp base.
Mix ground flax and water and set aside until a thick gel forms. Add to prepared cauliflower and broccoli, along with remaining base ingredients.
Line a baking tray with baking paper. Pour out pizza base mixture onto the tray, spread and press firmly with a spatula in a circle or rectangle shape.
Blind bake in pre-heated oven for 15-20 minutes or until starting to crisp and brown on the edges (see photo).
Base with tomato paste, sprinkle on the toppings, drizzle with a little oil, and bake for a further 15-20 minutes. Let the pizza stand for five minutes before cutting. Carefully serve slices using a wide spatula.
Note: this style of cauliflower pizza may be enjoyed using a knife and fork as it may naturally break easier than a traditional pizza. Either way you eat it, it is a delicious and healthy meal to enjoy.
Recipe & Photography by Jade Walker