1. Preheat the oven to 200°C, 400°F, gas mark 6. Line two baking trays with greaseproof paper.
2. Place pumpkin slices into the oven and bake for 15-20 minutes or until cooked through.
3. While the pumpkin is baking, place the cauliflower into a food processor and process until it resembles breadcrumbs. 
4. Decant into a bowl and cook in the microwave for 5 minutes, until softened (or steam).
5. Tip into a clean tea cloth and leave to cool for a few minutes.  When cool enough to handle, scrunch up the tea cloth and squeeze out as much liquid as possible (this is so your base doesn’t go soggy).
6. Transfer the cauliflower back to the bowl and mix in the ground almonds, egg and oregano. Season well.
7. Tip the cauliflower mixture onto the other prepared baking sheet and using your hands, press into a 10-15cm circle for each serve, with a slightly higher rim around the outside.
8. Bake for 12-15 minutes, until lightly golden.
9. When the cauliflower base is cooked, remove from the oven and spread over pesto and top with pumpkin slices.
10. Bake for another 5-6 minutes then serve topped with fresh rocket and chilli flakes, cut into wedges.

Notes