• 100 grams spinach
  • 1 large cauliflower
  • 1 egg, beaten
  • 2 teaspoons dried oregano
  • Olive oil
  • Salt and pepper
  • 6 tablespoons pesto
  • 2 tablespoons pine nuts
  • 50 grams parmesan
  • 40 grams rocket leaves
  • 20 grams spinach leaves
  • Handful of basil leaves
  • 1 avocado


  1. Start by making the pizza base. Blitz the cauliflower in a food processor until it's a fine consistency. Squeeze out any water you can from this mix and then place make in the food processor.
  2. Wilt the spinach in a pan with a splash of water. This will only take a few minutes. Squeeze the excess water and add to the food processor with the cauliflower. Blitz this until completely blended together.
  3. Place in a bowl and add in the egg, seasoning and the oregano. If the mix is a little wet add in a heaped tablespoon of plain flour.
  4. Drizzle a baking sheet with olive oil and flatten out the cauliflower dough on the tray into a circular shape.
  5. Place in the oven around 15 minutes at 200°C or until the dough holds together and the just starts to colour.
  6. Whilst the pizza is baking toast the pine nuts in a dry pan for 2 minutes or until they start to turn golden.
  7. Take the pizza out and spread 2 tablespoons of pesto on the base and then start adding the other toppings. Loosen the remaining pesto with a little extra olive oil drizzle over the pizza. Slice the avocado and add to the pizza. Finish with a few extra basil leaves.