On our trail to find differnet foods for our Keto Diet we came across this recipe and its divine!

Ingredients

FOR THE BASE

Cauliflower: 1 – about 700g

Eggs: 2 medium

Parmesan Cheese: 30g plus extra to serve

Almond Flour: 60g

Olive Oil: 1 tsp

Salt & Pepper: just a pinch to season

FOR THE TOPPING

Pasta Sauce: 1/4 cup

Pesto: 1/4 cup

Mozzarella: 100g thinly sliced

Cherry Tomoatoes: 250g halved

Basil Leaves: small to serve

Instructions

1. Preheat oven to 140°C. Line 2 baking trays with baking paper.
2. For cauliflour dough, roughly chop cauliflower and place in a food processor. Pulse until very finely chopped, then tip into the centre of a clean Chux cloth. Place over a bowl and squeeze to remove any excess liquid. Spread cauliflower over prepared trays and bake for 15 minutes to dry out. Remove and stand to cool slightly
3. Return cauliflower to food processor with almond flour, oil, parmesan, a pinch each of salt flakes and freshly ground black pepper, and eggs. Whiz until a smooth dough, scraping sides if neccesary.
4. Increase oven to 180°C. Spread cauliflower mixture over 1 baking-paper-lined tray to form a circle and use a piece of plastic wrap to press mixture down until about 1cm thick. Roast for 25 minutes or until cooked through and golden, then remove from oven.
5. Increase oven to 250°C. Spread tomato sauce and half the pesto over cauliflower pizza base, then top with mozzarella and roast for 5-10 minutes or until cheese is melted and bubbling. Obviously at this stage you can add to the toppings if you wish.
6. Meanwhile, toss tomatoes and remaining pesto in a bowl. Season with pepper. Remove pizza from oven and top with pesto tomato and basil. Scatter over extra parmesan to serve. Enjoy!