PIZZA WITH CAULIFLOWER CRUST

Makes 4 small pizzas or 1 large one
For the crusts
1 medium-size cauliflower, grated 
3 1/2 oz. (100g) goat's cream cheese   (I used half an 8 oz. pkg. cream cheese)
1 egg
Salt and black pepper
For the tomato sauce
Olive oil
1 onion, chopped
3-4 garlic cloves, minced
14 oz.(400g) can of chopped tomatoes   (I used 1 15 oz. can)
A handful of fresh basil, chopped   (I substituted dried basil)
A pinch of dried chili flakes   (I also added dried red pepper)
Salt and black pepper
Optional:
sausage
green pepper
spinach
cheese

1 Preheat oven to 400F and line a baking tray with baking parchment.

2 To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a tea towel and squeeze out any excess water.  (Note:  boiling the cauliflower may not be essential; when I forgot this step, I didn’t notice much difference).

3 In a bowl, mix the cauliflower with the cream cheese and egg and season.  Shape the crusts on the sheet, about 1/2 inch thick. Bake for 30-35 minutes until firm and golden.

4 While the crusts are baking, heat the oil in a frying pan. Add the sausage, green pepper, onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.

5 When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese.
6 Bake the pizzas for about 10 minutes at 450F, until the cheese is golden.