Cauliflower Crust Pizza with Spiced Mince and Tzatziki

Cauliflower crust sounds like a trick, and in a way it is. Pizza bases have been made from all sorts of things over the centuries when flour was short, and this one is really a cousin of the vegetable fritters and rice-style dishes that cooks have made for generations. What makes it work is moisture. Cauliflower is mostly water, so the crust only turns crisp if you squeeze it properly after boiling. Don't skip that step. Twist the muslin or tea towel until nothing more drips out, and your base will bake up firm enough to lift with a spatula instead of collapsing under the toppings.

A word on the cauliflower itself. It is at its best when it's firm and creamy-white with tight florets, and it keeps well in the fridge for several days, which makes it a handy vegetable to have on hand for this sort of thing. Once it's riced, it doesn't keep as well, so do the processing just before you boil it.

For the topping, the spiced Quorn does a lot of the heavy lifting. Smoked paprika, cumin and coriander give it a warm, slightly smoky edge, and browning it properly in the pan matters more than people expect. Let it sit for a moment before you stir so it picks up some colour. The cool cucumber yoghurt on top is not just a nice extra. It balances the spices and gives each bite something fresh and creamy to cut through the heat.

Leftovers reheat better than you'd think. Keep any extra spiced Quorn in a covered container in the fridge, and warm it through in a dry pan before scattering it over a slice of base. The base itself is best eaten the same day, but a slice reheated in a hot oven for a few minutes will firm up again nicely.

If you want to round the meal out, a bowl of Hearty Lentil and Vegetable Bolognese makes a filling side for anyone who wants more to eat, and Crispy Potatoes with Smoky Tomato Sauce pair well with the smoky spices. For a lighter lunch the next day, the Mini wholemeal pizzettas with tomato and oregano are a good companion on the table.