Step 1

Place cauliflower in a food processor. Process until very finely chopped. Place cauliflower and 1/3 cup (80ml) water in a microwave safe bowl. Cover and cook on high for 8 mins or until tender. Drain, pressing with the back of a spoon to remove as much moisture as possible. Place cauliflower in a large bowl (you should have 4 cups). Cool for 15 mins.

Step 2

Preheat oven to 220C. Line 2 large baking trays with baking paper.

Step 3

Stir egg, almond meal, 2 cups of the cheese and mixed herbs into cauliflower. Season. Divide among prepared trays and pat into two 16cm x 25cm rectangles, making sides a little thicker to form crust. Bake for 15 mins or until golden.

Step 4

Spread bases with passata. Top with eggplant, artichoke, salami, olives, roasted capsicum and remaining cheese. Bake for 10 mins or until cheese is golden. Top with basil leaves. Serve with mixed salad leaves.