Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and pre-line a baking tray with parchment paper.
Cook the frozen cauliflower rice in the microwave as directed on the pack (or steam until cooked) then set aside until cool enough to handle. Once cool, wring out as much of the liquid as possible, EITHER by squeezing the bag firmly (some have some holes in for the liquid to escape) OR by tipping the cooked rice into the centre of a clean tea towel, scrunching up the corners and squeezing firmly to remove as much of the liquid as possible.
Don’t be alarmed, if you don’t seem to have much left – there’s more to come!
Place the cooled, drained cauliflower into a bowl, then add the 30g grated mozzarella cheese, the beaten egg, seasoning and dried oregano and combine well.
Tip the cauliflower mixture onto the parchment paper lined baking sheet and, using the back of a large metal spoon, spread the mix evenly out to form a round “base” (aim for about 8-10 inches/20cm-25cm), pressing it together and down firmly to ensure that it’s all well compressed. If you like a deeper crust then, at this stage, you can build the edges up slightly but resist the urge to make them too thick or thin. Place the baking sheet into the oven and bake for 20 minutes until the base starts to turn golden brown, then remove and carefully turn the base over and return it to the oven to cook for a further 10 minutes.
Once the base has cooked, remove it from the oven and spread the tomato sauce evenly over the surface before seasoning with a touch of sea salt (or herbamare) and cracked black pepper. Top with the remaining grated mozzarella cheese and the cherry tomato halves then place back into the oven for 8-10 minutes (or longer if you like it crispier) until the cheese has melted and the tomatoes have softened.
Remove from the oven and garnish with parmesan shavings and rocket leaves.
Serve and enjoy!
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