1 small green pepper, de-seeded and sliced cross-ways to create rings.
125g mozzarella (balled), sliced.
25g-30g grated Parmesan.
Pre-heat the oven to 200°c/ Fan 180°c/ Gas Mark 6. Line a flat baking tray with a silicone sheet, baking parchment or other non-stick oven-proof material. Set to one side.
In a large food processor, with the metal blade attached, blitz the cauliflower until you have fine breadcrumbs.
Transfer into a microwaveable bowl and microwave on full power for 5-6 minutes.
While the cauliflower is cooking, pan fry the slices of aubergine - use a griddle pan if you wish. Set to one side one soft. The fry the shallots and sliced green pepper until they are just starting to colour. Remove from the pan and set aside.
Grind the almonds into a rough powder. Use a food processor with a metal blade or high powered blender with the grinding blade attached.
In a large mixing bowl add the almonds, cooked cauliflower rice, 1-2 eggs and sprinkle in the garlic powder, onion powder and oregano. Mix thoroughly.
Spoon this mixture onto your prepared baking tray either in a circle or rectangle. Keep the sides slightly thicker to help create a crust. The overall depth of ours was around 1.5cm-2.5cm, but you can make it slightly thinner if you wish. Just bear in mind that this type of crust is quite brittle and the thicker the crust the more able it is to support your toppings.
Glaze the crust with rapeseed oil. Place the crust-mix into the oven and bake for around 20-30 minutes or until it has achieved a medium to golden brown colour. The sides can be slightly darker.
While the crust is baking, make the tomato sauce. In a small bowl mix together the chopped tomatoes, ketchup, 1 Tbsp garlic powder, 2 tsp of onion powder, thyme and basil. TIP: Sprinkle in the garlic powder and onion powder between your thumb and fingers to avoid these powders clumping.
Remove the pre-cooked pizza base from the oven and spread the tomato sauce evenly over the base. Add the rest of the toppings and then sprinkle with cracked black pepper. Place back in the oven for 10-12 minutes or until the cheese has melted and the topping have browned a little and base has become darker still, but not burnt!
Slice and serve using a palette knife/wide spatula or cake lifter.
Any leftovers can be re-heated thoroughly the following day.
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