This is something a bit different in the pizza line, it's a little more fragile but it tastes brilliant: not only is the base made from cauliflower and gluten free, but it’s also a completely cheese-less pizza!

The houmous works well as a base for the topping even if at first sight it looks as though the pizza has two bases one on top of the other!

Raw cauliflower florets work beautifully as crudités with houmous. Try the same partnership in this tasty gluten-free pizza.

• 500g cauliflower, grated
• 1 tablespoon oil
• ¼ teaspoon salt
• 1 large egg very fresh egg, beaten
• 300g tub houmous blended with 1½ tablespoons oil
• Caramelised onion relish, see below
• Rocket, to serve

You will need a large baking tray lined with greased baking paper. Use a food processor for best results.

Steam the cauliflower for 5 minutes: a microwave steamer works well. Cool.

Process the cauliflower with the oil and salt until it begins to stick together. Add the egg and whiz until smooth.

Transfer to the prepared baking tray. Press into a disc approximately a centimetre thick with your hands.

Bake in a preheated oven at 150C (fan oven) or equivalent for 30 minutes or until pale golden.

Allow to cool

Spread the houmous over the cooled pizza base. Top with caramelised onions. Bake in a preheated oven at 180C (fan oven) or equivalent for 5-7 minutes or until heated through.

Serve immediately with rocket.

Caramelised Onion Relish

(Sufficient for the pizza with extras left over.)

Cook 500g of sliced red onions over a low heat in 2 tablespoons of oil for 30 minutes until soft.

Stir in 1 rounded teaspoon of golden granulated sugar, 2 tablespoons of balsamic vinegar and a good grinding of black pepper to taste.

Cook over a low heat for another 30 minutes.

Tip

You can also use the base for any of your favourite toppings.