Set the oven to 180ºC.
Take your cauliflower, cut off the green stalks. Cut it up roughly and pop it into the food processor and pulse it until it is finely pulsed (smaller than rice, not quite flour).
If you don’t have a food processor chop it up with a knife, be patient and prepare to get your kitchen messy!
Once you have done this pop the chopped cauliflower in a bowl with the eggs, a large pinch of salt, the oregano and gluten free flour.
Mix together to form a dough and split into two. Place one half on baking paper and flatten out with a spoon or spatula until you form a circle just under 1cm high. Repeat with other half.
Melt 2 tsp of coconut oil on a medium heat and brush the oil over the pizza base.
Place them both in the oven to cook for 20 mins.
Make the topping by cutting the white onion up very small, sauté it is 1 tbsp of coconut oil with the rosemary on a medium heat with a pinch of sea salt for 5 minutes.
Add in the can of tomatoes and cook for another 5-10 minutes. Cut up your sweet potato into tiny cubes and sauté in some coconut oil or butter in a pan on a medium heat for 10 minutes. By this time it will be time to take the base’s out.
Evenly divide and poor half the tomato, then sweet potato and prawns on each pizza, sprinkle over the chilli flakes and cook both pizzas for another 5 minutes until the edges crisp (but don’t burn).