Gluten-free pepperoni pizza

Preheat oven to 200oC. Line a pizza or oven tray with baking paper. Brush the baking paper liberally with oil.

Cook the cauliflower in a small amount of water until it is par-cooked. Let the steam evaporate, then process in batches in a food processor until it resembles rice.

In a bowl, combine the riced cauliflower with the egg, ¾ of the cup of mozzarella and half of the Parmesan cheese, then mix well. Spoon on to the prepared tray and pat into a thin 25cm disc. Bake for 15-20 minutes or until the edges are brown and there’s the odd golden-brown patch on top. Once cooked to this stage, it can be cooled and frozen for later use.

While the base cooks, make the sauce by simmering the ingredients in a saucepan for 15 minutes.

Spoon the sauce over the base, then sprinkle over the remaining cheeses.

Increase oven to 230oC. Bake the pizza for 10 minutes, then add the spinach and pepperoni, baking until the cheese is melted and the salami is sizzling – about another 5-7 minutes.

Slice and eat!