Cauliflower Pizza With Dried Tomatoes, Olives And Arugula

Preheat the oven to 420 degrees Fahrenheit and line a baking tray with baking paper, or place a pizza stone in the oven (if using a pizza stone, sprinkle it with polenta to avoid a stuck pizza)

In a microwave-safe bowl, microwave the cauliflower on high, covered, for increments of 1 minute until very soft. Drain the moisture out of the bowl and use a large spoon to squish the cauliflower against the side of the bowl to squeeze out the extra moisture, and drain the moisture away

Add the flaxseed and water mixture, garlic, basil, oregano, cornstarch, salt and pepper to the soft cauliflower and thoroughly combine

Press the cauliflower mixture onto your prepared try or pizza stone in the rough shape of a pizza

Bake the cauliflower pizza base in your preheated oven for about 10 minutes or until just starting to turn golden

Lay the tomato slices onto the pizza base, followed by the sun dried tomatoes and olives with a drizzle of olive oil over the top

Bake the pizza for a further 10 minutes. The sides of the crust should be golden

Pile the arugula onto the cooked pizza and finish with a drizzle of olive oil before serving