High-Protein Tuna Zucchini Pizza
Method
Preheat the oven to 180°C (350°F) and line a large baking tray or pizza pan with parchment paper. Lightly grease the parchment if necessary.
Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel. This step helps create a firmer pizza with a better texture.
Drain the tuna thoroughly and flake it into small pieces with a fork.
In a large mixing bowl, combine the zucchini, eggs, cottage cheese, Skyr, tuna, spelt flour, half of the shredded cheese, garlic powder, oregano, salt, and black pepper. Stir until the mixture is evenly combined.
Spread the mixture evenly onto the prepared baking tray, shaping it into a large round or rectangle about 2 cm (¾ inch) thick.
Sprinkle the remaining shredded cheese evenly over the top and bake for 25–30 minutes, or until the pizza is firm and the cheese is melted and golden brown.
Let the pizza rest for 5 minutes before slicing into portions. Serve warm with a crisp green salad or steamed vegetables.
For the best texture, remove as much moisture as possible from both the zucchini and the tuna before mixing the ingredients. If you don't have Skyr, simply use 300g of low-fat cottage cheese, as the recipe works just as well. This pizza is perfect for meal prep and stays delicious for up to 4 days in the refrigerator.
Nutrition Facts
Per 100 g
