2/3 cup Cauliflower, raw and grated
1 cup Gram flour
1 tsp Ground cumin
1 tsp Ground coriander
3 Spring onions, finely chopped
1/4 cup Almond milk
1/2 tsp Baking powder
Sea salt, natural
Ground white pepper
1 tbsp Olive oil
4-5 slices Parma ham
2/3 cup Passata
1/2 cup Baby spinach leaves, washed
1 tbsp Parmesan, fresh
Begin by preparing the cauliflower pizza base. Add the grated cauliflower, gram flour, baking powder, cumin, coriander and spring onion to a large bowl and mix to combine. Pour in the milk and mix until you achieve a dough-like consistency.
Add salt and pepper to taste and cover the bowl with cling film. Place in the fridge to rest for 10 minutes.
Once rested, turn the dough out onto a clean work surface. Using the palm of your hand, gently work the dough out from the centre to form a disc the size of a dinner plate, approximately 1/2cm thick.
Preheat the oven to 180°C. Use half of the rapeseed oil to grease a flat baking tray and carefully transfer the base to the tray. Spread an even layer of passata over the base, then overlap the Parma ham slices and spinach to cover the passata
Drizzle the remaining rapeseed oil onto the cauliflower pizza, then finely grate the Parmesan on top to finish. Bake in the oven for 18-20 minutes until the base is golden brown and the topping has melted.