Place the cauliflower in a food processor and pulse into tiny, fine cauliflower pieces - it should resemble rice

Add 1 tablespoon of coconut oil to a frying pan and place over medium heat. Lightly cook the cauliflower for 4-6 minutes, or until soft. Allow to cool completely

Place the cauliflower rice into the center of a tea towel, ball the edges of the towel, twist and squeeze out the excess liquid so it is completely dry

Preheat Pizza oven on setting PREHEAT for 15 minutes

Place the cauliflower rice, buckwheat flour, egg, 1/2 tablespoon coconut oil, salt and pepper in a bowl and mix thoroughly to form a smooth, thick batter

Grease a 30cm (12 inch) pizza pan with oil and line with baking paper

Pour the cauliflower mixture onto the lined tray and spread out evenly using a pallet knife to form a round base

Select CLASSIC crust setting

Transfer the pizza base onto the pizza stone and the close lid. Cook for 3 minutes or until the base is cooked through. Remove from the oven and set aside to cool

Place canned coconut cream in the fridge for 2-3 hours

Combine 1/2 cup coconut cream with lemon rind, juice and capers. Season with salt and pepper

To Cook the Pizza flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper

Top base with 2 tablespoons tomato sauce

Divide toppings evenly into two. Top with spinach, tomatoes and salmon. Season with salt and pepper

Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes

Open the lid and slide the paper out carefully, close the lid and cook a further 6-10 minutes or until cooked to your liking. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown

Open the lid carefully with oven mitt and remove pizza onto a chopping board

Top with dollops of lemon caper sauce, sprinkle with dill and drizzle with avocado oil

Cut into 8 wedges and serve