Increase the oven temperature to 200ºC
Start by making the chia ‘egg’ and set aside
Oil and flour the pizza dish generously
Place the cauliflower florets into a food processor and blend until a flour like substance forms
Place into a nut milk bag and squeeze out the excess liquid. It is really important that you squeeze out as much liquid as you can at this stage otherwise you will end up with a soggy base
Once all the liquid has been removed place the cauliflower into a bowl and add the rest of the ingredients
Mix thoroughly with your hands until a sticky dough has formed. It should resemble wet sand but should stick together once gathered into a ball
Press the doughy mixture with your fingers until it fills the pizza dish evenly
Bake for 20-30 minutes. The base will shrink a little during cooking and should be nice and dry in the middle. If it is still a little soggy, cover the edges of the base with foil and return to the oven for a further 10-15 minutes
Once the base is firm, remove from the oven and cover with tomato sauce and preferred toppings
Bake for a further 5-10 minutes