Preheat the oven to 200°C / 180°C fan/ gas mark 6. Cut peppers into strips. Cut courgette lengthwise then into 5 mm slices. Crush the garlic.

Scatter the peppers and courgettes on a baking tray. Drizzle with olive oil. Roast in the oven for 20 mins. When done, remove from the oven and set aside.

Line a round pizza tray/flat baking tray with parchment paper. Heat some water in a large saucepan. Pulse small batches of raw cauliflower florets in a food processor until you get a texture similar to rice. Alternatively you can use the coarse side of a cheese grater.

Cook cauliflower rice in boiling water for 5 mins. Drain in a colander. Leave to cool a little, then transfer to a kitchen towel and strain as much water out as you can.

Transfer cauliflower rice to a bowl. Mix in beaten eggs, oregano,  crushed garlic clove. Season with pepper.

Tip mixture on pizza/baking tray. Spread evenly with a spoon, creating a slightly thicker border around the edges. Bake for 30 minutes.

In the meantime make the pesto by whizzing together basil leaves, pine nuts, garlic, and lemon juice. Transfer to a bowl. Mix in oregano and olive oil.

When pizza crust is done, spread hummus or passata on top.

Top with roasted vegetables and olives. Return to the oven to bake for a further 5-10 minutes. Serve with a drizzle of pesto on top.