Heat the oven to 180’C
Remove the leaves and the hard stem from the cauliflower and break into chunks.
Blitz it in a food processor until fine (you may need to do this in batches.
Place it in a microwave bowl, cover with cling film and cook on high for 5 minutes, until softened.
Once cool enough to handle, scrunch it up in a tea towel and give it a good squeeze over a sink to get rid of all the moisture ,and then tip into a clean bowl.
Stir in the oregano, chilli and a good twist of salt and pepper and then beat in the eggs until well combined.
Line and oil a large round baking tray and tip the cauliflower mix into the middle.
Using a large spoon, spread the mixture into a 30cm round (if you don’t have round tray make it fit an equivalent size.)
Bake the crust in the oven for 15-18 minutes, until it is starting to crisp around the edges.
Once cooked, remove from the oven and set aside until you are ready to assemble.
In a large saucepan, heat the oil and gently fry the onion until soft.
Add the celery and the garlic and fry for another couple of minutes.
Stir in the remaining ingredients, bring to the boil and then simmer for 15 minutes.
Blend the sauce until smooth and then pass it through a fine sieve to create a thicker, smoother sauce for the pizza.
While your sauce is cooking, grill your bacon until crisp and then break into pieces.
Take a ladle of the sauce and spread it over the pizza – if you’re a saucy pizza fan you may want to add a little more.
Cover with your toppings and then crack the eggs on top.
Return to the oven for 10-12 minutes and then serve with heaps of salad.