"Cauliflower is nothing but cabbage with a college education" (Mark Twain)

If like me you're trying to be a bit healthier in 2015, then this recipe if for you... We're four months in now, and I've definitely lost some resolve; I love food, and unfortunately, I am particularly partial to the naughty, calorific delicacies which cost most on the scales. Given the chance, I will devour everything from chocolate and cakes to bread, cheese and chips... And I won't even regret it (until my jeans don't fit that is!). However, I am nothing if not determined so I'm always on the hunt for alternative routes to tastebud heaven.

I normally treat myself to a pizza on Friday, and I have to say that this Italian treat is a contester for my favourite food of all time (but that top spot is constantly changing).  So, obviously, as Friday ran around this week I was definitely craving my pizza fix (why do we always want what we can't have?!) and I was on the look out for a tasty substitute. Cauliflower alternatives are well and truly in vogue in recipe land at the moment, so I figured why not give this pizza crust a go and give myself at least some of what I wanted!

Now, I do have to be honest with you, this recipe will not replace pizza in my heart (shout out to the original recipe: I'm sorry I ever doubted you!) but it is a great low carb, guilt free alternative which is great for when you're trying to be a little healthier. The crust really is delicious: it's soft and spongey in the centre and the edges are beautifully crispy. It holds together surprisingly well, allowing pizza to retain its crown as finger food royalty, and the savoury flavour of the vegetable 'flour' partners fantastically with traditional pizza toppings. On top of that, It's pretty quick, it's simple and it really doesn't taste of cauliflower.

All in all, would recommend to a friend (though probably with a little caveat attached), so here's the recipe for a healthier Italian treat... Just don't go expecting miracles:

Cauliflower Crust Pizza

Ingredients

1 medium cauliflower

1 large egg

1 tbsp basil

50g of vegetarian Parmesan cheese

4 tbsp marinara sauce

1/2 ball of mozzarella

Your desired toppings

Method

1. Preheat the oven to 200c/gas mark 6 and prepare a tray with baking paper or foil to cook your crust on.

2. Start by grating your cauliflower florets (either by hand or in a blender)- make sure you don't use the stalks as these hold too much water. A medium cauliflower should yield around 500g of cauliflower 'flour'.

3. Put the grated cauliflower into the bowl and cook in the microwave on high for around 4 minutes. This will cook the veg slightly, making it softer.

4. Once cool enough, put the mircrowaved cauliflower into a cotton cloth and begin to squeeze the water out. The secret to the perfect crust is to get as much water out as possible so squeeze, squeeze, squeeeeze. You should end up with what looks like a ball of dough.

5. Put your ball of cauliflower into a mixing bowl and add the egg, cheese and basil. Mix together to form another ball- it will be much more delicate and crumbly than real dough, don't panic!

6. Place the dough ball onto the tray you prepared earlier and use your fingers to spread it out into a pizza crust. It should be around half a cm deep to avoid burning.

7. Pop into the oven and bake for 15-20 minutes until your can see the cheese bubbling and the crust is browning around the edges.

8. Take out of oven, and spread your marinara sauce, mozzarella and any other toppings upon your crust.

9. Put the pizza under the grill on a medium setting until the cheese has melted to your preference and any other toppings your have included are cooked.

And there you have it a tasty little taste of Italy with a a healthy twist. Delicious!