The dough of this pizza is made with cauliflower instead of flour. So the pizza is much lower in calories than regular pizzas and yet very filling and tasty. The toppings can be replaced and supplemented at will, e.g. with mushrooms, bell pepper, broccoli, low-fat ham or seafood. Just pay attention that you always use foods with a high protein content.
Ingredients for 16 cookies
- 1 cauliflower (600g or 21.2 oz.)
- 3 eggs
- 1 onion
- 30g (1.1 oz.) parmesan cheese
- ½ teaspoon oregano (fresh or dried)
- 300g (10.6 oz.) chopped tomatoes (canned)
- 30g (1.1 oz.) fresh spinach
- 150g (5.3 oz.) tuna (canned, natural, in own juice)
- 125g (4.4 oz.) low-fat mozzarella
- 1 small handful basil
- Preheat oven to 200° Celsius (392° F, no convection).
- Cover a baking sheet with a parchment paper.
- Bring a large pot of salted water to a boil.
- Divide cauliflower coarsely and cook for about 20 minutes.
- Meanwhile, skin onion, chop coarsely.
- Grate parmesan.
- After the end of the cooking time drain cauliflower, wrap in a kitchen towel, wring it out until no more liquid comes out.
- Blend drained cauliflower, eggs, onion cubes, parmesan and some pepper in a blender or with an immersion blender.
- Spread dough as thin as possible on the baking sheet.
- Bake on middle rack for about 35 minutes.
- Meanwhile wash spinach, spin or pat dry.
- Drain tuna and mozzarella.
- Pick tuna apart with a fork.
- Cut mozzarella into thin slices.
- Take the pizza base ou of the oven, set temperature high to 250° Celsius (482° F).
- Spread chopped tomatoes on the ground evenly, cover with spinach, tuna and mozzarella.
- Bake pizza on middle rack for about 6 minutes.
- If desired, spread some fresh basil leaves after baking on the pizza.