Get your Coach

Tuna pizza with cauliflower dough


The toppings can be replaced and supplemented at will, e.g. with mushrooms, bell pepper, broccoli, low-fat hamor seafood. Just pay attention that you always use foods with a high protein content.


  • 1 cauliflower (600g or 21.2 oz.)

  • 3 eggs

  • 1 onion

  • 30g (1.1 oz.) parmesan cheese

  • ½ tea spoon oregano (fresh or dried)

  • pepper

  • 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 prep the onion and parmesan. Skin onion, chop coarsely. Grate parmesan.

After the end of the cooking time drain cauliflower, wrap it 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 the mix (dough) as thin as possible on the baking sheet. Bake on middle rack for about 35 minutes.

Meanwhile wash the spinach, spin or pat dry. Drain tuna and mozzarella. Pick tuna apart with a fork. Cut mozzarella into thin slices.

Take the pizza dough out 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.