600g cauliflower florets, finely grated
2 large eggs, lightly beaten
Low-calorie cooking spray
8 tbsp passata with basil
4 tbsp tomato pure
2 garlic cloves, thinly sliced
Quarter small red onion, thinly sliced
3 cherry tomatoes, sliced
Half yellow pepper, deseeded and thinly sliced
1 frozen Slimming World Syn-free Pork Sausage, defrosted and crumbled
1 tsp fennel seeds
60g cooked Asda or Sainsburys BBQ Chicken Slices
3 baby chestnut mushrooms, sliced
60g canned lean ham, visible fat removed, cubed
70g bag wild rocket
10g fresh Parmesan shavings
1 tbsp balsamic vinegar
1 Preheat your oven to 200C/fan 180C/gas 6. Line a large baking tray with baking paper.
2 Put the grated cauliflower in a large microwavable bowl, cover with cling film and microwave on high for 7-8 minutes, or until softened. Leave to cool, then mix in the eggs until well combined and season well. Pat into a round 10in pizza baseon the prepared baking tray. Spray lightly with low-calorie cooking spray and bake for 20-25 minutes, or until golden and just set.
3 Mix the passata with the tomato pure and garlic and spread over the pizza base. Scatter the red onion, cherry tomatoes and yellow pepper over one quarter of the pizza base. Scatter the sausage and fennel seeds over another quarter, the chicken and mushrooms over the third quarter and the canned ham over the remaining quarter.
4 Season, spray lightly with low-calorie cooking spray and return to the oven for 10-12 minutes, or until lightly charred at the edges. Top with a handful of rocket and evenly scatter over the Parmesan. Slice the pizza into the 4 different-flavour pieces and serve a quarter per person with the remaining rocket dressed with the balsamic vinegar.