Anna Jones' cauliflower pizza recipe is amazing but it helps not to think of it as a traditional pizza. I've made it countless times and although I love bread based pizzas, this cauliflower alternative means I get to eat loads without feeling guilty afterwards. It really is delicious and, to me at least, it doesn't feel like much of a compromise.
My first attempt was somewhat lacklustre but showed promise. The original recipe suggests using half a tin of chopped tomatoes, basil and olive oil for the sauce but I found that the chopped tomatoes didn't really cut it. Instead I now make a big batch of strong tomato sauce (enough for three pizzas) and freeze the leftovers to use later. The sauce doesn't take long to make and because it gets blended using a stick blender there's no need to finely chop anything so it's pretty effortless. If you don't have a stick or countertop blender then you'll need to finely dice the onions and garlic.
My favourite toppings include black olives, fresh basil, goat's cheese, pesto and the controversial pineapple but use whatever you like. I'm greedy when it comes to portion sizes but I find that this pizza is satisfying for two to share.
Note: This recipe requires a food processor.
Additional note: Anna Jones' vegetarian cookbook is an absolute favourite of mine. I've been using it for just under a year and it contains some incredible recipes, in particular the 'proper chilli', 'ribollita' and 'lemon lentil soup'. I can't recommend it enough.