Place some grease-proof paper on a pizza dish or standard round baking tray.

Spread the mince out on the dish and flatten it, spreading out as thinly as possible to ensure the base is as wide as possible.

Place it under the grill on medium heat. As it cooks, prepare the toppings.

Place about 150 grams of tomato puree in a bowl with a tablespoon of mixed herbs and some salt. Mix together.

Grate 150 grams of cheese.

Prepare a fresh bowl of salad by mixing salad leaves (spinach, romaine lettuce, etc.), tomatoes, gherkins, peppers and grated carrot (and any other typical salad pieces you like). Top of with a tablespoon or so of coconut oil (or extra virgin olive oil).

After about 15 minutes, drain any excess oil from the base (necessary if you used anything other than super-lean beef) and place it back under for a few minutes.

Monitor over the next few minutes, and when it seems cooked through, take out the base.

Add the tomato puree with a spoon and spread it out evenly across the base. Top off with the grated cheese.

At this stage, you can add any other toppings that you have. I just used some chopped gherkins in mine.

Place the pizza back under the grill and turn it down to low heat. Cook for another 5 to 10 minutes or until the cheese has completely melted.

Take out, serve and enjoy!