Low Carb Pizza Tonno e Cipolla
Savor the bold and irresistible flavors of Italy with this Low Carb Pizza Tonno e Cipolla recipe, a deliciously keto-friendly twist on a classic favorite! Featuring a golden almond flour crust infused with melty mozzarella and cream cheese, this pizza is a testament to low-carb indulgence. Topped with savory canned tuna, sweet red onions, herby oregano, and fragrant fresh basil, every bite bursts with Mediterranean charm. A touch of olive oil and vibrant tomato sauce tie the flavors together beautifully, while keeping the carb count in check. Perfect for those seeking guilt-free comfort food, this quick and easy pizza comes together in just 35 minutes and serves as a delightful main course for any occasion. Whether you're following a ketogenic diet or simply craving something wholesome yet satisfying, this gluten-free pizza recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 cups mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 0.5 teaspoon salt
- 1 can canned tuna
- 0.5 medium red onion
- 1 tablespoon olive oil
- 0.5 cup tomato sauce
- 1 teaspoon oregano
- 0.5 teaspoon black pepper
- 5 leaves fresh basil
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 2 cups of mozzarella cheese and 2 tablespoons of cream cheese.
Microwave the cheeses for about 1 minute until melted and stir until smooth.
Add 1.5 cups of almond flour, 1/2 teaspoon of salt, and 1 large egg to the melted cheese mixture.
Mix the ingredients together until a dough forms. Knead with your hands if necessary.
Place the dough on the prepared baking sheet and roll or press it into a pizza shape, approximately 1/4 inch thick.
Bake the crust in the preheated oven for about 10 minutes or until it begins to brown lightly.
While the crust is baking, drain one can of tuna and slice 1/2 medium red onion thinly.
Remove the crust from the oven and spread 1/2 cup of tomato sauce evenly over it.
Distribute the drained tuna and sliced red onions over the sauce.
Sprinkle 1 teaspoon of oregano and 1/2 teaspoon of black pepper over the toppings.
Drizzle 1 tablespoon of olive oil over the entire pizza.
Return the pizza to the oven and bake for an additional 10 minutes until the edges are golden and crispy.
Remove from the oven and allow to cool slightly.
Tear 5 fresh basil leaves and scatter them over the pizza before serving.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 15.8 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2000 mg | 154% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
