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Pizza keto à la pâte de thon - En-tete

Keto Pizza with a Tuna Crust

This keto tuna-crust pizza combines a Pecorino base with a topping of passata, anchovies, Kalamata olives, and capers.
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Prep Time: 10 minutes
Two rounds of baking: 40 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Italian
Servings: 1 serving
Author: Marc Winer

Ingredients

Crust

  • 1 small can tuna 160 g, about 100 g drained weight
  • 50 g Pecorino
  • 1 egg
  • 1 teaspoon onion powder or garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon rosemary

Toppings

  • 2 tablespoons passata
  • 1 tablespoon extra virgin olive oil
  • 40 g Pecorino
  • 0.5 small red onion
  • 4 fillets anchovies from a small can or jar
  • 5 Kalamata olives
  • 1 teaspoon capers
  • 2 pinches rosemary

Optional for the crust

  • 1 teaspoon salt (Celtic sea salt) if the toppings do not include (salty) anchovies and olives

Procédé

  • Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Remove the oven rack now as well; you will need it later.
  • Drain the tuna in a small sieve.
    1 small can tuna
  • Meanwhile, grate the Pecorino. Use 90 grams in total: 50 for the crust and the rest for the topping.
    50 g Pecorino, 40 g Pecorino
  • Pat the tuna dry with paper towels. Repeat a few times until about 75 to 80 grams remain.
  • Place the tuna in a mixing bowl. Mix in the cheese and egg.
    1 egg, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon rosemary, 1 teaspoon salt (Celtic sea salt)
  • Use your hands to form a ball, flatten it and shape the “dough” into a pizza.
  • Make sure the edges don't become too thin. I usually push the edges inward a little to create a very small raised rim. A thin edge will burn.
  • Place the pizza in the oven and bake for 20 minutes.
  • Let cool briefly, then place on the oven rack.
  • Pour the olive oil into a small bowl. Brush the edges of the pizza with the oil using a pastry brush.
    1 tablespoon extra virgin olive oil
  • Spread 2 tablespoons of passata over the top using the back of a spoon. Leave the oiled edges uncovered.
    2 tablespoons passata
  • Sprinkle the cheese over the tomato sauce.
  • Cut the olives into pieces. Top the pizza with the olive pieces, anchovies and capers.
    0.5 small red onion, 4 fillets anchovies, 5 Kalamata olives, 1 teaspoon capers
  • Sprinkle with dried green herbs.
    2 pinches rosemary
  • Return to the oven for another 10 minutes or so.

Notes

Equipment: oven at 200 degrees, oven rack, baking sheet, PFAS-free parchment paper, mixing bowl, small sieve, paper towels, small bowl + pastry brush.
Did you make this recipe?Tag @marcwiner on Instagram!