Tuna, Red onion and Feta Low – Carb Pizza

There are loads of low-carb cauliflower pizza base recipes out there and I have tried quite a few. I have found this one to work really well. If you have a pizza stone all the better – i however do not:( (father xmas please can I have a pizza stone?)

For the pizza “dough”

Makes 2 medium pizzas

1 medium head of cauliflower, florets removed and stem discarded

1 teaspoon salt

1 teaspoon dried origanum

1 teaspoon dried chilli flakes

1/4 cup grated mozzerella

3/4 cup grated parmasan

1 tablespoon psyllium husks

1 large egg

You will also need:

Baking paper (NOT wax paper)

Cling film

For the toppings

For both pizzas (halve the below If you just making one now or putting diff toppings on the other)

1 tin tuna chunks in water

1 red onion, sliced into rings

2 handfuls grated parmasan

1 block of feta cheese

2 small red chillies diced (seeds removed if you don’t like it too hot)

A handful fresh basil leaves

2 tablespoons of crushed tomatoes, or passata or even tomato sauce with some garlic mixed into it

Salt and pepper

Olive oil for drizzling

Preheat your oven to 220 degrees celcius

First, let’s make the “dough”.

1. Put your cauliflower florets into a food processor and blitz until a fine cauliflower snow

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2. Place your cauliflower snow in a large microwaveable bowl, and cover with cling wrap. Microwave on high for 5 minutes

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3. Get your cauliflower out. Let it cool for 5 minutes

4. Put your cauliflower in a clean tea towel, and ring it out over the sink to get as much moisture out as possible – seriously this can make or break it – you should get at LEAST half a cup of moisture out. Yes I know it burns but our fingers were made for burning! (As Curtis stone from masterchef australia would say) You will now have something that slightly resembles flour! (slightly). Also, it would have shrunk dramatically but you should still have about a cup and a half.

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5. Place your cauliFLOUR in a large bowel, and add the rest of the dough ingredients (1 tsp salt, 1 tsp origanum, 1 tsp chilli flakes, 1 tblsp psyllium husks, 1 egg, Parmesan and mozzarella) Mix with your hands and form a ball

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6. Let it rest for 5 minutes

7. Divide the ball in half, this makes 2 medium pizza’s

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8. Now place one half of your dough on top of a piece of baking paper (big enough to hold the whole pizza)

9. Cut another piece of baking paper to place on top

10. Get a rolling pin, or in my case a wine bottle worked fine. Roll out your pizza dough until its sort of round and quite thin but not too thin so that holes appear

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11. Remove your top piece of baking paper, but keep the base on the bottom piece of baking paper. Place on a baking tray or pizza stone

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12. Place in the oven and cook for 8/9 minutes until it starts going golden and crispy on the edges

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13. Take out of the oven, and peel the pizza off the baking paper and put BACK on the baking tray or pizza stone, and let’s add the toppings!

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14. Start by using the back of a tablespoon to smooth your tomato mix on the pizza base

15. Now Sprinkle your parmasan on the base

16. Next add half your flaked tuna, half your red onion, half the chilli and half the feta, making sure you get the ratio right and don’t put too much in the middle. Season with salt and pepper

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17. Now back in the oven for about 10 minutes, or until cheese is golden and base is crispy. Tear up your basil leaves and sprinkle on top, along with a drizzle of olive oil. Do the process again for the other pizza

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18. Slice up into pizza wedges and serve!

9 thoughts on “Tuna, Red onion and Feta Low – Carb Pizza

    1. Thank you! Look it isnt better than pizza make no mistake – but it’s still really good and kills a pizza craving! Tonight i am attempting cauliflower “risotto”…wish me luck!

Let me know what you think!