Grate and cook cauliflower, strain, tip onto clean tea towel and allow to cool
Once cool enough to handle use tea towel to squeeze out as much excess moisture as possible then transfer to a bowl.
Stir in ground almonds, beaten egg, oregano and lots of seasoning. Place in the centre of a lined and greased baking tray and using a spoon, spread out into a 30cm round making slightly thicker to create a crust and bake (GM6/200C/180C Fan) for 15-18 mins until golden. Brush onions with oil and griddle until soft.
Once pizza base is cooked allow to cool a little then thinly spread base with pizza sauce. Thinly slice aubergine, place on sauced base with onionsmozzarella balls, grated grana Padano & chilli flakes and bake for a further 10-12 mins. Garnish with ripped basil leaves and a sprinkling of grana Padano