Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the cauliflower in a food processor until it resembles breadcrumbs.

Steam the cauliflower on the hob for 5 mins, or transfer it to a microwaveable container, cover without sealing and microwave on high for 5 mins. Once steamed, spread out in a shallow bowl. Mix in the almonds and egg, and season. Heap the mixture onto a large baking tray lined with nonstick baking paper and press into a 28cm-30cm circle. Bake in the oven for 20 mins.

Spread the passata over the cauliflower pizza base and bake for a further 5 mins. Meanwhile, mix the yogurt and mint together, and season to taste.

Remove the base from the oven and then scatter over the peppers, chicken and rocket. To serve, spoon over the yogurt and slice into 4 wedges.