Cauliflower pizzas with blueberries, sage and prosciutto

Preheat the oven to 180°C.

For the pizza bases, place the chopped cauliflower florets in a bowl, cover with cling film and place in the microwave, 10 minutes. Remove from microwave and allow to cool, 10 minutes. Add the Parmesan, eggs and sage and blend in a food processor until smooth.

Line a baking tray with baking paper. Shape the cauliflower mixture into 13cm rounds. Don’t worry if the mixture looks soggy or runny – it will firm up nicely in the oven. Place in the oven and bake until golden brown, 30 minutes.

Increase the heat to 200°C and turn on the grill. Take the pizzas out, sprinkle with the bocconcini, blueberries and prosciutto and return to the oven until golden brown, about 5 minutes. Serve garnished with microherbs and deep-fried sage.