Preheat your oven to 220 deg F, or 200 for fan ovens.

Microwave the mozzarella on full power in a microwaveable bowl for 1 minute 30 seconds, stirring every 30 seconds. The original recipe adds some cream cheese to this mix, and it does make the cheese smoother, but we've found that it also makes the dough quite wet, which will make it stick when you're cooking it.

Beat the egg, and stir into the melted cheese, with the almond flour or ground almonds, and the herbs. Stir until you have a dough.

The dough will be very sticky, so you'll need wet hands for the next part. Spread the dough onto your preferred baking surface. The original recipe prescribes baking paper underneath the dough, but we've found that it sticks badly and you end up eating a lot of paper! So we use a ceramic pizza stone, preheated in the oven. Sprinkle the dry polenta over the stone before spreading the dough on top. This helps avoid sticking, and adds a nice crispy crunch to the base of your cooked pizza.

Prick the base with a fork all over. This will prevent bubbles in the base as it cooks.

Sprinkle with garlic salt and a little paprika.

Bake your dough on its stone or baking sheet for around 12 minutes, or until it is golden brown and springy.

Spread the pizza sauce all over the dough, and top with the rest of your toppings.

Place back in the oven for around 5 more minutes, or as long as it takes to get your cheese golden and bubbling.