This pizza uses cauliflower in the base as a healthy alternative to flour and is flavoured with 2 classic herbs used in Italian cooking; Oregano and Basil.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Blitz the cauliflower in a food processor until it resembles a coarse flour consistency. Transfer to a microwavable bowl and microwave on high for 10 minutes until soft.
Allow to cool slightly then drain by pushing with a back of a spoon through a fine sieve, then combine the cauliflower, eggs, Parmesan and Oregano in a bowl.
Line a 30cm square baking tray, or round pizza tray with non-stick baking parchment and press the cauliflower dough evenly into it. Bake for 20 minutes, or until golden.
Meanwhile, for the tomato sauce heat the tomato pasatta in a pan along with the Garlic and Basil for around 10 minutes, or until thickened.
Remove pizza base from the oven and spread over the pasatta. Top with the mozzarella balls, Basil and Chillies, then return to the oven for a further 10 minutes before serving.