Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Finely grate the cauliflower or pulse it in a food processor into cauliflower rice.
Cook the cauliflower briefly and leave it to cool well. Then put it in a fresh tea towel and squeeze it out thoroughly to remove as much liquid as possible.
Mix the squeezed cauliflower with the eggs, parmesan, salt and pepper. Shape the mixture into a thin pizza base on the baking paper and pre-bake at 200 °C for 15–20 min, until firm and lightly golden.
Spread the base with the tomato purée. Top with the tuna, onion, capers and mozzarella and season with oregano.
Bake the pizza at 200 °C for another 8–10 min, until the cheese has melted and browned slightly. Leave to rest briefly so the base is easier to cut.
Cut into slices and serve hot. A simple green salad with olive oil goes well with it.
Good to know
If you fancy pizza but want something a bit different, this version is really good. The base turns out surprisingly sturdy and picks up lovely roasted flavours in the oven.
Swaps
Tuna → tinned salmon (similar protein content, and more omega-3 fatty acids) | Mozzarella → feta (stronger flavour, also provides calcium; pasteurised in pregnancy) | Parmesan → pecorino or another mature hard cheese (similar protein content and flavour) | Tomato purée → passata, briefly reduced (a little juicier)
Allergens
Contains egg, milk and fish. Well suited to children if you go easy on the onion and capers. In pregnancy, only with tuna that is heated through and cheese made from pasteurised milk; even then, only eat tuna rarely (because of mercury).
