Break the cauliflower into florets. Process the florets as finely as possible in a food processor. Much finer than you would for cauliflower rice.

Mix with the salt and leave to stand for a while. This helps draw out the moisture later.

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Take the oven rack out now too; you will need it later.

Meanwhile, grate the Pecorino. Use 50 grams in total. Half is for the crust, the other half for the topping.

Put the salted cauliflower in a clean kitchen towel. Squeeze out as much moisture as possible (at least ⅓ of its weight, preferably more). To do this, I twist the towel tightly shut and use a lid to press the whole bundle against the side of the sink.

You should now have about 250 grams of dry cauliflower. Put it in a mixing bowl. Mix in the cheese and egg.

Shape the “dough” into a pizza using your hands. I usually form a ball first, then flatten it, making it as round as possible.

Make sure the edges do not become too thin. Personally, I usually push the edges inward a little to create a very small rim. A thin edge will burn.

Place the pizza in the oven and bake for 20 minutes.

Then let it cool briefly before transferring it to an oven rack.

Put the olive oil in a small container. Brush the edges of the pizza with the oil.

Spread 3 tablespoons of passata over the crust. You can do this with the back of a spoon. Leave the oiled edges clear.

Cut the mozzarella into thin slices. Pat them dry. Use slightly less than a whole ball (usually about 125 grams). It will become too wet, as you are also using fresh tomato. Eat the small leftover piece if you like

Cut the tomato into thin slices. Arrange on the pizza along with the mozzarella and Pecorino.

Sprinkle with dried green herbs.

Return to the oven for a quarter of an hour