Start with 1 head of cauliflower and separate the florets from the stems.

Blitz the florets in the food processor until it's the consistency of fine couscous – fine, but not mashed.

Cook the cauliflower in a dry pan for about 5-6 minutes on medium heat till it's cooked through.

Remove to a dry cloth or tea towel and squeeze out all the excess moisture.

Squeeze well! In a bowl mix the squeeze-dried cauliflower with salt, pepper, cream cheese, parmesan cheese and one egg.

On a baking tray lined with parchment paper, place and shape out your cauliflower dough.

Bake for 20 minutes in the oven at 190C (374F) Remove from the oven, flip over and layer with sauce, cheese and toppings of choice.

Bake till cheese is fully melted and you have a glorious keto cauliflower pizza.