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85g plain flour
2 medium eggs
2 tsp dried Italian herbs
50g parmesan cheese, grated
Olive oil spray
½ 125g half fat mozzarella
2 vine tomatoes
200g tomato and basil sauce
1 small bunch fresh basil
1. Wash the cauliflower and discard the outer green leaves, chop into small pieces ,then pop into a food processor and pulse until the cauliflower is the texture of rice.
2. Transfer the cauliflower to a bowl, cover with cling film and microwave on high power for 5-6 minutes, until softened. Then put the cauliflower onto a clean tea towel and, when cool enough to handle, pull the tea towel together and squeeze out as much liquid as you can.
3. Mix the cauliflower in a bowl with the flour, eggs, herbs and some black pepper. Line two air flow racks with parchment paper and spray with oil. Divide the pizza base mixture between the two racks and use a spoon to make into two oval shaped pizzas. Try making the base a little thicker at the edges, to create a ‘crust’.
4. Insert the air flow racks on the top and middle shelf and set the air fryer temperature to 180C for 18 minutes, until golden brown and starting to crisp a little at the edges. Swap the trays over halfway through cooking.
5. Meanwhile, drain the mozzarella, pat dry with kitchen paper, then tear into pieces. Slice the tomatoes thinly and pick the basil leaves from the stalks. When the bases are ready, spread the tomato sauce over, then arrange the tomatoes on top with a scattering of mozzarella and half of the basil leaves. Season with black pepper.
6. Return the topped pizzas to the air fryer and set the temperature to 200C for 12 minutes, swapping the racks halfway through for even cooking. The cheese should be bubbling and golden when the pizzas are ready.
7. Before serving scatter the remaining basil leaves over the pizzas and serve with a crisp green salad.
For a gluten free version of this recipe, try replacing the flour with ground almonds.