• Prep Time: 20 minutes  Cooking Time: 25 minutes
• Serves: 4

Ingredients

• 1 large head of SPAR Freshline Cauliflower
• 250ml SPAR Mozzarella cheese, grated
• 250ml SPAR Cheddar Cheese, grated
• 60ml SPAR Marksbury Parmesan cheese, grated
• 2 SPAR Eggs - beaten
• Salt and Pepper to taste

• 125ml SPAR Mozzarella, grated
• 250ml SPAR Freshline Cherry Tomatoes, halved
• 5ml Mixed Dried Herbs
• 8 slices SPAR Butchers Choice Back Bacon (or 1 cup of diced mushrooms for a meat-free pizza)
• 250ml SPAR Freshline Rocket 

Method

1. Preheat the oven to 220°C.
2. Place the cauliflower, a few pieces at a time, into a food processor and chop until quite fine and the consistency of couscous.  Place in a microwavable bowl and cover loosely with a sheet of plastic wrap.
3. Microwave the cauliflower for 8 - 10 minutes until soft.
4. Allow to cool for 15 minutes.
5. Mix with the cheeses and eggs until well combined. Season well.
6. Divide mixture between 2 baking trays, lined with greased baking paper. Press down firmly to form thin bases. You can make 2 large or 4 small bases.
7. Par-bake with no topping for 12 minutes.
8. Top par-baked bases with mozzarella. Arrange the cherry tomatoes and chopped bacon or mushrooms on top. Sprinkle with herbs, salt and pepper.
9. Bake for 10 minutes or until golden and crispy around the edges.
10. Top with rocket and extra parmesan shavings and serve immediately.