Low-carb pizza with Parma ham

1. To make the topping, peel the shallot and garlic. Put them in the blender jug and, with the measuring beaker in place, chop using the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
2. Add the chopped tomatoes, oregano, 3 pinches of pepper and ½ teaspoon of salt and, the measuring beaker not inserted, cook for 10 minutes/speed setting 2/100 °C.
3. Decant the tomato sauce and season to taste with pepper and salt. Wash and dry the blender jug.
4. Pre-heat the oven to 200 °C
5. To make the base, with the measuring beaker in place, chop the Parmesan for 10 seconds/speed setting 5.
6. Clean the cauliflower, divide into florets, add to the Parmesan and, with the measuring beaker in place, chop for 10 seconds/speed setting 7 to make cauliflower rice.
7. Put all the remaining ingredients for the base in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3.
8. Line a baking sheet with greaseproof paper, place four equal-sized portions of dough on top and shape into 7-mm thick circles using a tablespoon.
9. Bake the cauliflower bases in the pre-heated oven for 10 minutes.
10. In the meantime, clean and wash the rocket leaves and shake them dry.
11. Peel the onion and cut into thin rings.
12. After pre-baking the pizza, spread the tomato sauce over thinly (do not use it all – any remaining sauce can be served with the pizza or used up in other ways), place the onion rings and olives on top, and bake for a further 10 minutes.
13. Shred the rocket a little and thinly grate the Parmesan.
14. Place a slice of ham, some rocket and Parmesan on each baked pizza.

TIP

Try preparing the pizza base using Romanesco broccoli. It has a stronger taste.