650g cauliflower, trimmed and chopped
1 egg, lightly whisked
50g grated parmesan (2/3 cup)
80ml passata (1/3 cup)
60g green pitted olives (1/3 cup)
1 chorizo, sliced
Fresh thyme sprigs
Process the cauliflower in a food processor until finely chopped. Place into a microwave safe bowl. Cover and microwave for on high for 8-10 minutes or until very tender. Drain through a fine sieve, pressing down with a wooden spoon to remove excess liquid.
Combine cauliflower, egg and half the parmesan in a bowl.
Preheat oven to 230 degrees (210 degrees fan forced). Line a 30cm pizza tray with baking paper. Press cauliflower mixture firmly onto the tray. Bake for 20 minutes or until golden.
Spread passata over the base and sprinkle with olives, chorizo, thyme and remaining parmesan. Bake for 7 minutes or until chorizo is golden.