🍕 Low-Carb Shaken Pizza – A Quick Recipe
⏱️ Time: 15–20 minutes
🍽️ Servings: 1–2
✅ Features: Low-carb, gluten-free, high-protein, quick & easy, ideal for lunch, dinner, or a savory snack
🧾 Ingredients:
For the base:
1 can tuna in water (about 150 g), well-drained
1 egg
1 tbsp cream cheese or plain Greek yogurt
2 tbsp shredded cheese (e.g., mozzarella, cheddar)
Salt, pepper, and dried oregano to taste
Toppings (flexible):
2–3 tbsp sugar-free tomato sauce or passata
2–3 tbsp shredded cheese for topping
Sliced onions, olives, mushrooms, bell peppers
Optional: chili flakes, basil, arugula for garnish
👩🍳 Instructions:
1. Make the “shaken” base:
Place tuna, egg, cream cheese, cheese, and seasonings into a large jar with a screw-on lid (about 500 ml capacity) or into a bowl.
Shake vigorously or stir well until fully mixed and smooth.
2. Pre-bake the base:
Pour or spread the mixture onto a parchment-lined baking tray. Shape into a round or rectangular base (about 1–1.5 cm thick).
Bake in a preheated oven at 200°C (390°F) for 10 minutes, until firm and lightly golden.
3. Add toppings:
Remove from oven, spread with tomato sauce, add your favorite toppings, and sprinkle more cheese on top.
4. Finish baking:
Return to oven for 5–7 minutes or until the cheese is melted and bubbly.
5. Serve:
Garnish with fresh herbs or arugula if desired. Slice and enjoy hot!
🔄 Variations:
Vegan version: Use mashed chickpeas + flax egg + vegan cheese.
Extra crisp: Add 1 tsp almond flour or flaxseed meal to the base.
No oven? Cook the base in a non-stick skillet first, then top and cover with a lid until cheese melts.
🧊 Storage:
Fridge: Keeps for 1–2 days in an airtight container.
Reheating: Best reheated in a pan or oven for crispness.
Prep tip: Make and bake the base in advance, then just top and finish when ready to eat.
✅ Tips:
Squeeze tuna well to avoid a soggy base.
Want more structure? Add 1 tsp psyllium husk or a pinch of baking powder.
Great for lunchboxes – just cut into strips or triangles and pack cold.