For the cauliflower base, first mix the ground chia seeds with 135ml of water in a small mixing bowl. Whisk lightly with a fork until well combined and put in the fridge to set.
Bring a pan of water to the boil over a medium–high heat. Add the cauliflower rice, reduce the heat and cook for 7-8 minutes, until it softens. Strain the cooked cauliflower using a fine mesh sieve to remove as much water as possible, then set aside to cool completely. Drain again by pressing the cauliflower with the back of a wooden spoon.
Preheat the oven to 200°C (Gas Mark 6, 400°F).
Put the cauliflower in a large mixing bowl with the ground almonds, dried herbs, salt and baking powder. Add the chilled chia mixture, which should be gloopy and thick, and mix well using your hands to ensure the chia is well spread throughout the dough. Add the psyllium husk powder, mix, cover and set aside for 30-45 minutes.
Cut the dough into four pieces and shape it into a round circles by hand, each about 71/2 cm/3 inches wide and 13 mm/1/2 inch thick. Place on the prepared baking sheet and bake in the preheated oven for 30 minutes. Remove from the oven, turn the pizzettas over onto a clean sheet of baking parchment, transfer to the baking sheet and bake again for another 15 minutes.
Remove the bases from the oven and reduce the heat to 150°C (Gas Mark 2, 300°F). Spread each base with tomato pasta sauce and add the toppings. Return the pizzettas to the oven for a final 5 minutes.
Remove from the oven, scatter with fresh basil and serve hot.
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