Cauliflower Crust Pizza With Mushrooms and Pepperoni

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by grating the cauliflower to make the cauli-rice by following this recipe.

Step 2Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.

Step 3Heat a large pan greased with 1 tbsp of olive oil over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat.

Step 4Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and ³/₄ cup of grated parmesan cheese. Add the garlic powder.

Step 5Add dried oregano and egg white. Mix until well combined using your hands.

Step 6Place the dough on a pizza tray (I used a 13-inch/ 33 cm tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than ¹/₂ inch (1 cm) thick, ideally less. Brush with some olive oil and leave the rest for the other side.

Step 7Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom.

Step 8Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy. Brush with the remaining oil.

Step 9Place back in the oven for another 10 minutes or until golden. Mix marinara sauce with fennel seeds and flaked chillies. Remove the crust from the oven and spread the marinara sauce on top.

Step 10Top with slices of fresh mozzarella, sliced mushrooms, the remaining shredded mozzarella and parmesan, and top with pepperoni slices. Place back in the oven and cook for another 5-10 minutes until crisped up.

Step 11Top with fresh basil just before serving. Store in the fridge for up to 3 days. Reheat before serving.