Prawn, asparagus and cherry tomato pizza with cauliflower crust

1 To make base, place cauliflower florets in a food processor or blender in 2-3 batches. Blend until finely chopped but retaining some texture.

2 Transfer cauliflower to a microwave-safe bowl and cover. Microwave on high for 8 minutes or until just tender. Drain well and leave to cool completely.

3 Preheat oven to 200°C and line 2 large pizza trays with baking paper. Place all pizza base ingredients except oil spray in a large bowl. Mix until well combined.

4 Press cauliflower mixture on trays into 2 x 22cm circles, each about 3-4mm thick. Spray with oil. Cook for 15 minutes or until edges turn golden. Remove from oven and allow to cool a little.

5 Spread cauliflower bases with an even layer of tomato paste then top with mushrooms, half of the tomatoes, prawns and asparagus. Scatter with mint, lemon zest and parmesan.

6 Place pizzas in oven and cook for 10 minutes or until cheese is bubbling and golden.

7 Combine remaining tomatoes with salad greens and combined balsamic and oil dressing. Season with freshly ground black pepper.

8 Garnish pizza with extra mint. Slice then serve with salad.