This recipe was in The Times on Saturday and I thought it would be of interest. I haven't made it or worked out the Syns, but I think they would be reasonable particularly if you used an HExA towards the cheese. It might make an interesting thing to take along for a taster session. Makes 2 pizzas (250 calories per portion)Preparation time: 10 minutes Cooking time: 35 minutes • Half a large cauliflower head, cut into florets (136 cals) • 1 large egg (91 cals) • 4 tbsp parmesan, finely grated (90 cals) • ½ tsp dried mixed herbs • Pinch of salt • 1 tsp cornflour (18 cals) • 2 garlic cloves, peeled and crushed (6 cals) • 2 tbsp passata (11 cals) • Half a small red onion, peeled and thinly sliced (11 cals) • Half a green pepper, deseeded and finely chopped (10 cals) • 1 tsp olive oil (27 cals) • 1 tsp balsamic vinegar (5 cals) • 60g low-fat mozzarella, sliced (95 cals) 1 Preheat the oven to 210C/Gas 6 and line a baking tray with baking parchment or a silicone sheet. 2 Put the cauliflower in a food processor and blitz to fine grains; do not overprocess, because you do not want a purée. Place the cauliflower grains in a microwave-proof bowl, cover with clingfilm and microwave on high for 5-6 minutes until tender. 3 In a large mixing bowl, combine the cauliflower, egg, parmesan, herbs, salt, cornflour and half the crushed garlic and mix well until you form a stiff dough. 4 Divide the dough in half and press out into two rough circles on the lined baking tray. Bake in the oven for 16-18 minutes. 5 Meanwhile, prepare your toppings: mix the passata with the remaining garlic and set aside. Place the onion, pepper, oil and vinegar in a microwave-proof bowl, cover with clingfilm and cook on high for 1-2 minutes. 6 Smooth the garlic passata equally over both pizzas, top with the onion and peppers and finish with the mozzarella. Return to the oven and bake for a further 10 minutes or until the cheese bubbles.