We know cauliflower pizza bases are so four years ago, but that doesn’t change the fact that it’s still a lovely idea and yummy to boot. We topped ours with tender red-wine roasted lamb and Mediterranean flavours.

SERVES 4 // COOKING TIME 180 mins

INGREDIENTS
For the lamb
±800g lamb shanks
150 ml red wine
2 cloves garlic, peeled and crushed
2 bay leaves
Salt and pepper
For the bases
1 cauliflower, florets only
¼ cup psyllium husk
3 tbsp coconut flour
2 eggs
2 tbsp cream cheese
Olive oil, to drizzle
For the toppings
200g tomato pasta sauce
150g mozzarella, grated
Rocket, to serve

METHOD
For the lamb
1. Preheat oven to 170°C.
2. Place all the ingredients in a roasting tin. Cover with foil and bake for 2 hours 15 minutes, until the lamb is soft and tender.
3. Remove from the oven and set aside to cool. Use forks to shred the meat, then discard the bones.
For the bases
1. Cook the cauliflower in a little water for 8–10 minutes, until soft but not mushy. Drain, cut into small pieces and squeeze out excess water.
2. Place the cauliflower pieces, psyllium, coconut flour, eggs and cream cheese in a food processor and blitz to form a dough.
3. Divide the cauliflower dough into 4 pieces. Place each piece between 2 sheets of cling film and roll out into a disc.
4. Place the bases on a baking tray, drizzle with oil and bake for 10 minutes until slightly golden.Remove from oven and increase the temperature to 200°C.
For the toppings
1. Spread a few tablespoons of tomato sauce on each base. Add a few tablespoons of shredded lamb, then sprinkle with cheese. Bake for 12–15 minutes.
2. Top the pizzas with rocket before serving.