Pizza with a Tuna Bottom
It may sound a bit strange to make a pizza base from tuna, but I guarantee it is tasty, very filling and almost doesn't taste like tuna. And it even gets almost crunchy
Preheat the oven to 170 degrees Drain the tuna, put it in a bowl and mash it with a fork. Add the egg, psyllium husk and salt and mix well.
Place the tuna dough on a baking tray covered with baking paper and round it nicely with your hands. Bake the crust in the warm oven for 20 minutes, or until it is a nice golden yellow.
Remove the bottom from the oven. Divide the tomato sauce over the pizza base and sprinkle with the grated cheese. Cut the cherry tomatoes in half and divide them over the pizza, along with the olives.
Sprinkle over the oregano herbs. Bake the pizza in the oven for another 7-10 minutes, until the cheese has melted and is golden brown. Sprinkle the pesot on top and spread the pizza with watercress, basil or arugula on top or next to it
1 can of tuna in its own liquid
1 large egg
1 tbsp psyllium husks
1 small tsp salt
50 gr passata or other tomato sauce
50 g grated cheese
100 g cherry tomatoes
50 g pitted olives
1-2 tsp dried oregano
1 tbsp green pesto basil or arugula
Fat: 31 g
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