Tuna-Crust Pizza
If you love pizza but want to skip the carbs, you'll adore this tuna crust. Instead of a classic yeast dough, tuna and eggs form a protein-packed base that comes together in minutes. Top it however you like with colourful veg and plenty of cheese. The result is crisp, satisfying and surprisingly light.
Ingredients
- 4 eggs
- 4 tins tuna in spring water
- sweetcorn, to taste
- mushrooms, to taste
- bell pepper, to taste
- olives, to taste
- onions, to taste
- cheese, for topping, to taste
- seasonings, e.g. oregano, rosemary, basil
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 420 kcal | 840 kcal |
| Carbohydrates | 6 g | 12 g |
| Protein | 52 g | 104 g |
| Fat | 20 g | 40 g |
| Fibre | 1 g | 2 g |
| of which sugar | 2 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Drain the tuna well, then press out any extra liquid so the crust doesn't turn out watery.
- Mix the eggs thoroughly with the drained tuna, then spread the mixture thinly and evenly over a baking tray.
- Pre-bake the crust at 180C (fan) for 10 to 15 minutes.
- Top the pre-baked crust as you like: sweetcorn, bell pepper, mushrooms, olives, onions or anchovies all work brilliantly. Finish with a generous scattering of cheese.
- Bake the topped pizza for a further 15 to 20 minutes until golden.
- Serve with a fresh green salad on the side for a light finish.
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Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 6 g |
| Protein | 52 g |
| Fat | 20 g |
| Fibre | 1 g |
| of which sugar | 2 g |
Frequently asked questions
How do I get the tuna crust crispy and not soggy?
Drain the tuna really well before mixing and press out any extra liquid. This keeps the crust firm as it bakes instead of going watery.
Is this pizza really low carb?
Yes, the crust is made purely from tuna and eggs, so it contains very few carbs. Almost all the carbs in the recipe come from the vegetable toppings.
Which toppings work best on a tuna crust?
Sweetcorn, bell pepper, mushrooms, olives and onions are classic choices. For something bolder, add anchovies or spicy pepperoni.
At what temperature do I bake tuna-crust pizza?
Pre-bake the crust at 180C (fan). Once topped, return the pizza to the oven at 180C (fan) for 15 to 20 minutes.
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