Break the cauliflower into florets and blend finely until it has a sandy texture. Pre-cook it briefly, then press out as much liquid as possible.
Mix the squeezed cauliflower with the egg, mozzarella and oregano until you have a mixture you can shape. Press it onto baking paper to make a flat, round base.
Bake the base at 220 °C (200 °C fan) for 15–20 min, until it firms up and browns slightly at the edge. Then spread it thinly with passata and drizzle over a little olive oil.
Bake the pizza base at 220 °C for another 5–8 min so it gets crispier. Then top with the cherry tomatoes and bresaola.
Leave the pizza in the switched-off oven for another 2–3 min so the topping warms slightly and the base stays firm. In pregnancy, bake the bresaola on the pizza at 220 °C until steaming hot, or leave it out.
Top with fresh rocket before serving and cut straight away.
Good to know
When you fancy pizza but want something different on your plate, this version is really good. The base turns out crispy outside, moist inside and holds the topping surprisingly well.
Swaps
Bresaola → cooked chicken breast fillet (plenty of protein) | Mozzarella → buffalo mozzarella (more calcium, a little more intense in flavour) | Passata → finely crushed tinned tomatoes (often a little more texture and tomato flavour) | Rocket → baby spinach (milder, also provides folate)
Allergens
Contains egg and milk. Because of its salt content, use bresaola sparingly for young children; in pregnancy, only eat air-dried cured beef baked until steaming hot, or leave it out.
