Prep time: 10-15 mins

Cooking time: 40 mins

Ingredients

Cauliflower pizza base:

I head of cauliflower

1 1/2 tablespoons olive oil

2 eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme or rosemary

Pinch of cayenne pepper (optional)

1 tablespoon nutritional yeast (can be substituted with 3 tablespoons of parmesan cheese)

Salt & pepper

Pizza Topping:

3/4 cup fresh ricotta cheese

Zest from 1 small lemon or 1/2 a large lemon (be sure to not grate any of the pith or it will be bitter)

3 medium or 6 small mushrooms, sliced

1 tablespoon olive oil

Fresh or dried thyme- approximately 1 teaspoon

Directions

1) Preheat oven to 350 degrees F/180 degrees C. Finely grate the whole head of cauliflower or pulse cauliflower florets in a food processor

2) Heat the oil in a frying pan and then add the grated cauliflower, garlic powder, onion powder, thyme and cayenne pepper.

3) stir continuously until the cauliflower has cooked through- approximately 5-7 minutes

4) remove from heat and let it sit until it has reduced to a warm temperature (i.e make sure the cauliflower isn't hot enough to cook the eggs when they are added). You can put mixture in the fridge/freezer if you wish to speed up this process.

5) Add the eggs and thoroughly mix through.

6) Line a baking tray with parchment paper and lightly grease. Place the mixture onto the paper and spread out to form a thin pizza base. Bake for 25 minutes, or until the base is firm.

7) While the crust is baking, heat the oil in a pan. Once hot, lay the mushrooms flat and evenly spread across the pan (if they don't all fit, fry them in 2 batches). Season with salt & pepper. Let the mushrooms fry on 1 side for 1 1/2 minutes and then start tossing them around until cooked- a further minute or two. Remove from heat.

8) Remove the crust from the oven once it has baked. Evenly sprinkle the ricotta cheese and lemon zest over the base. Place the mushrooms on top and then sprinkle on the thyme.

9) Bake for a further 10 minutes. Slice, serve and enjoy! Serves 3-4