Ingredients

2 large heads broccoli, broken into florets 100g Coop ground almonds 1 tsp rapeseed oil 125g dairy-free soft cheese alternative 3 mixed peppers, chopped 125g red cabbage Handful basil leaves, shredded 2 x 125g bags Coop baby spinach;

Method

Preheat the oven to 220°C/fan 200°C/gas 7 Put the broccoli florets into a food processor and blitz until they resemble fine breadcrumbs — you may need to do this in batches Dry fry the broccoli crumbs in a large non-stick pan for 8 mins, stirring frequently, to dry it out Season with black pepper, then transfer to a bowl and set aside When the broccoli mixture has cooled slightly, stir in the ground almonds and shape into two balls Put onto lined baking trays and roll out into round pizza bases Brush with the oil and bake for 8 mins Remove the bases from the oven Gently spread them with the soft cheese alternative, then top with the peppers and red cabbage — the bases will be quite soft, so handle with care Cook for 8 -10 mins more, until the veg has softened Season, then scatter with the basil leaves and serve with the spinach on the side