Preheat a conventional oven to 210°C, or fan-forced to 230°C.
Place cauliflower in a food processor and process until fine, cover and microwave on high for 10 minutes, or until very tender. Drain through a fine sifter, pressing down well with a wooden spoon to remove excess liquid. Lightly whisk the egg. In a bowl combine the cauliflower, half the parmesan, and the egg.
Line a 30cm-round pizza tray with baking paper. Spread cauliflower mixture evenly around the tray, pressing in firmly. Bake for 20 minutes or until golden.
Place the cubed pumpkin in a microwave container, and microwave on high for 5-7 minutes, or until soft. Mash or food process the pumpkin, mix in finely chopped tomato; add the salt, pepper, and chili flakes (optional).
Once the cauliflower base is out of the oven, evenly spread pumpkin mixture. Top with mozzarella, shredded chicken, capsicum, onion, shallots, and the remaining tomatoes. Sprinkle over remaining parmesan cheese, and place back in the oven for around 7 minutes, or cheese is melted.
10g of carbohydrates per serve.