Step 1 – Make the Dairy-Free Cream (if using):
In a powerful blender, combine soaked almonds, nutritional yeast, a pinch of salt, and 60ml water. Blend until smooth and creamy, adding up to 40ml more water to reach your desired consistency. Set aside.

Step 2 – Roast the Tomatoes:
Preheat the oven to 200°C (180°C fan) or gas mark 6. Spread the cherry tomatoes on a baking tray, drizzle with olive oil and a pinch of salt, and toss well. Roast for 20–25 minutes until soft and slightly caramelized.

Step 3 – Prep the Cauliflower:
Microwave the cauliflower rice for 5 minutes or sauté in a pan until tender. Wrap in a nut milk bag or clean dish towel and, while still warm, squeeze out as much moisture as possible. Let sit for a few minutes, then squeeze again to remove excess liquid.

Step 4 – Make the Crust Dough:
Heat a pan over medium heat with 1 tbsp olive oil. Add the cooked cauliflower rice and dried herbs, stir for 5 minutes, then remove from heat. In a mixing bowl, whisk the eggs with a pinch of salt. Add the cauliflower mixture, coconut flour, flaxseed, and nutritional yeast. Mix until well combined.

Step 5 – Shape and Bake the Crust:
Line a baking tray with parchment paper. Shape the mixture into a rectangle about 18 x 20 cm. Keep it thick enough to hold together. Bake for 15–20 minutes until golden and firm to the touch.

Step 6 – Add Toppings and Finish:
Remove the crust from the oven. Spread with your dairy-free cream or cheese, then add the roasted cherry tomatoes and black olives. Return to the oven for 5–10 minutes until the toppings are heated through and the edges are crisp.

Step 7 – Serve:
Top with fresh rocket, a crack of black pepper, and a drizzle of olive oil. Slice and enjoy!