OK, so I have changed the rules of the universe and created a pizza that is actually good for you! Using  gluten free chick-pea flour and a whole heap of good-for-you veggies, this is the sort of pizza you actually can eat every day.  Enjoy!

Ingredients

Creates 1 large pizza, or 2 smaller pizzas

For the base

1 cup chick pea flour

¼ cup oat flour

1 cup water

1 tbsp argan nut  oil (or olive oil)

1 tsp smoked paprika flakes

¼ tsp turmeric powder

½ tsp onion powder

½ tsp garlic powder

Salt and pepper, to taste

For the tomato marinara sauce

3 cloves garlic, minced

1 red pepper

1 tin chopped tomatoes

1 tbsp tomato puree

1 tsp maple syrup

1 tsp smoked paprika flakes

Squeeze lemon juice

Handful fresh basil leaves

Salt and pepper, to taste

For the tandoori cauliflower

1 large head cauliflower, broken into small florets

1 cup coconut yoghurt

1 tsp chilli powder (increase amount if you prefer things spicier!)

1 tsp curry powder

1 tsp smoked paprika

½ tsp Smoked cumin

1/2 tsp turmeric

1 tsp minced ginger

1 tsp minced garlic

Juice one lemon

Large handful fresh coriander, leaves removed and stems finely chopped

2 tsp olive oil

Salt and pepper, to taste

For the mint yoghurt

1 cup coconut yoghurt

Large handful fresh coriander, finely chopped

Handful mint, finely chopped

1 tsp minced garlic

½ – 1 tsp minced ginger

1 tsp chilli powder or one fresh birds eye chilli finely chopped

Salt and pepper, to taste

For the pizza toppings –

One red onion, finely sliced

10 cherry tomatoes, sliced

Feta cheese, cubed (optional)

Method

1)      Start making your tandoori mix the night before. Mix together all ingredients for the paste, adjusting according to your taste, then place the cauliflower into the mix and stir to combine. Cover and place in the fridge overnight.

2)      At the same time, prepare your yoghurt by stirring together all ingredients. Cover and place in the fridge overnight.

3)      Once ready to cook your cauliflower, preheat the oven to 200C. Line a baking tray and place the cauliflower on top. Bake in the oven for 20-25 minutes, or until golden and slightly crisp, turning half-way through cooking.

4)      Make your tomato sauce by heating some argan oil in a pan. Add the garlic cloves and cook on a low to medium heat, stirring often, for a few minutes. Add the red pepper and the tomato puree and stir, cooking until the pepper has softened. Add the chopped tomatoes, bring to a boil and then reduce the heat to a simmer. Cook for around 15-20 minutes, stirring often until thickened. Add your flavourings – the spice, salt and pepper, coconut sugar, lemon and basil – then place in a blender and blitz smooth. Set aside.

5)      Now, make your base by blitzing all ingredients in a blender until smooth. Pour into a bowl and allow to thicken for around 20-30 minutes. Heat a touch of oil in a pan, then pour the batter over. Heat for 1-2 minutes, or until the batter comes away from the pan easily, then flip and cook the other side until golden. Set aside. Alternatively, pour into a lightly-oiled, lined, deep baking tray and bake in a pre-heated oven (220C) for 10-12 minutes, or until golden.

6)      Prepare your pizza by spreading the tomato marinara over your cooked base. Scatter over the cauliflower, along with your toppings. Place in the oven and bake for 10 minutes or so, or until the sauce is bubbling and the cheese melted.

7)      Drizzle over your mint yoghurt, then cut into slices and enjoy!