Cut and floret the cauliflower and place it in a blender.
Blitz the cauliflower until fine.
Put the cauliflower into a frying pan and dry fry for around 15 minutes until all excess water is gone. Keep an eye on it, and keep stirring, as it can burn easily.
While you leave the cauliflower to cool cut up the cherry tomatoes and add them to a frying pan along with the chopped basil, 1 tbsp of olive oil and 1 tbsp of water.
Cook on a medium-low heat for 15 minutes until the sauce reduces.
When the cauliflower has cooled place it a mixing bowl along with 2/3 cheese finely grated and the egg.
Mix well and place on the centre of a baking tray lined with baking paper.
Press the mixture out to the edges of the tray using your hands to shape, then press down firmly over the whole base.
Bake for 35 minutes at 180C/355F (160C/320F fan).
Flip the base over and give it another 10 minutes in the oven.
Place on to a board and add the tomato sauce.
Sprinkle with rocket.
Fold the Prosciutto into bundles and add.
Sprinkle over olives, shave the remaining cheese and dot around the pizza.
Drizzle a little balsamic glaze over the pizza and cut into slices. Enjoy!