Prepare the cauliflower. Remove the leaves. Cut into florets discarding the main stem (or put aside to use in a vegetable stock or soup). Place the cauliflower florets into a food processor or high speed blender and pulse until you have cauliflower rice. You may need to do this in two or three batches.
Cook the cauliflower rice. Place the cauliflower rice into a bowl. Either steam it for 5-6 minutes, or microwave it for 5 minutes on full power.
Strain the cauliflower rice. Tip the cooked cauliflower rice into a muslin cloth, gather up the edges of the cloth and squeeze the ball of vegetable to remove any excess liquid. Alternatively use a fine sieve. Transfer the cauliflower rice into a good sized mixing bowl.
Preheat the oven to 210℃ / Fan 190℃ / Gas 6. Cut a sheet of greaseproof paper large enough to cover your large flat baking sheet (no sides). Set the greaseproof paper aside. Place the baking sheet into the centre of the oven.
Finish the cauliflower mixture. Add the lightly beaten egg, two cheeses and seasoning. Mix together well.
Shape the cauliflower crust pizza base. Lay the greaseproof paper on a large chopping board. Drizzle it with a little oil (1tsp) and spread it out either with your fingers or a pastry brush. Transfer the cauliflower mixture onto the greaseproof paper, compacting it into a circle about 1cm thick and 20cm in diameter. Drizzle over a little more oil (1tsp) over the pizza crust. Gently spread out the oil.
Bake. Remove the hot baking sheet from the oven. Lift up the chopping board and carefully slide the pizza and greaseproof paper onto the hot baking sheet. Return the baking sheet to the centre of the oven and bake until it is a nice golden brown for 15-18 minutes. You may need to rotate the cauliflower pizza base half way through the bake.
Cool. Remove the cauliflower pizza base from the oven. Set aside on a cooling tray until required. Preheat the oven to 220℃ / Fan 200℃ / Gas 7.
Roast the butternut squash. Carefully slice the butternut squash into 2cm discs, keeping the skin on. Cut the discs in half (so they resemble the letter ‘D’). Place onto a baking tray and toss in a little oil. Place the thyme stems on top of the squash discs. Roast the squash for 20 minutes, turning the pieces over half way through. Once ready you should be able to prod them with a sharp paring knife with little resistance. Remove the squash from the baking tray and set onto a piece of kitchen roll to absorb any excess oil. Use a paring knife to peel away the butternut squash skin. Cut the squash into bite sized chunks.
Prepare the tomato ‘sauce’. Place the tomato puree, garlic puree, and 3 – 4 teaspoon of vegetable or sunflower oil into a small bowl. Mix until combined.
Place the baking sheet into the centre of the oven again.
Assemble the pizza. Spoon the ‘tomato sauce’ over the pizza. Use the back of a spoon to spread it out. Scatter over the roasted butternut squash chunks (surplus squash could be added to a soup). Crumble over the soft goats’ cheese.
Bake. Slide the assembled pizza onto the hot baking sheet (with the greaseproof paper). Bake for 8 – 10 minutes.