Cauliflower, Ricotta and Parmesan Pizza with Celeriac Remoulade

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1cm chips and toss on first prepared tray with fries spice and a drizzle of oil. Season and roast on lower rack of oven for about 25 minutes, until golden and crunchy.
2. Grate cauliflower until you have 2 cups worth. Add to a large bowl with the egg and salt and mix together, until well combined. Season with pepper and mix in chickpea flour blend and first measure of Parmesan, until a sticky batter forms.
3. Spoon mixture onto second prepared tray, lay a sheet of baking paper over top and press out the mixture into a thin and even rectangle, approximately 15cmx30cm. Remove top layer of baking paper and bake on rack above potatoes for 18-20 minutes, until base is golden and set.
4. While base and fries cook, peel and grate celeriac until you have ½ cup worth and finely chop capers and gherkins. Combine in a bowl with salt, horseradish and mayo and season to taste with cracked pepper. Dice tomato 1cm.
5. Once base has cooked, switch oven to high grill. Spread pizza sauce evenly over base, top with ricotta and tomato and shave or grate over remaining Parmesan. Grill for 5-6 minutes, until cheese is melted. Top with some remoulade, basil and rocket and slice into 8-10 pieces.
6. To serve, place slices of pizza on the plate. Serve fries on the side with a dollop of remaining remoulade.