Tuna Pizza with Cauliflower Crust

Instructions

1. 1

   Preheat the oven to 220 °C (425 °F). Pulse the 250 g of raw cauliflower into fine grains. Put them in a covered microwave-safe container with 20 ml of water; cook for 7 to 8 minutes at 800 W, stirring halfway, until tender. Let cool for 10 minutes.

2. 2

   Wrap the cauliflower in a clean towel and squeeze hard over the sink until almost no more water comes out. Weigh the pulp as a check: about 100 to 130 g, but do not discard any pulp to reach this weight. Spread it out and squeeze again if it seems very wet.

3. 3

   Mix all this pulp with the 50 g of beaten raw egg, the 20 g of grated Parmesan, the pepper and 0.4 g of salt. Grease a sheet of parchment paper with 2 g of oil. Press all the mixture into a 21 cm disk, about 5 to 6 mm thick, with no holes and even edges.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.