It’s pizza night, but you’re also trying to incorporate more protein into every meal. Sure, you can top that ‘za with a mountain of sausage and pepperoni, but that gets pricey and fatty. Instead, consider reaching for a can of tuna. Much like mixing cottage cheese into egg salad adds another shot of protein, that simple can of tuna in the cupboard is a ready source of 30-40 grams of protein. It’s an easy way to sneak in a little more high-quality, low-fat energy food, whether you incorporate it into pizza dough or make an actual tuna-based crust.
The combo of seafood and pizza isn’t exactly unique. Chef Wolfgang Puck turned salmon and caviar into unexpectedly delicious pizza toppings. Clams have a long history as topping, thanks to East Coast stalwarts like Manhattan’s Lombardi’s and Frank Pepe in New Haven, Connecticut. But converting canned tuna into a crust (or adding it to the dough) might not be the first option most people land on. While not everyone takes a positive view of the current craze for increasing protein in everything from breakfast to desserts, we’re all for tasty, innovative takes on traditional meals.
Creating a canned tuna pizza crust
There are two ways of incorporating canned tuna in pizza crust. You can make the crust from the tuna itself instead of bread dough. An all-protein pizza crust is popular not only for its power-packed amino acids, but as a crispy, cheesy alternative for those avoiding gluten. It’s a method that works with various proteins, including chicken. Canned tuna (packed in water) works great, since it flakes so easily. Essentially, it’s a combination of tuna, Parmesan, egg (as a binder), and seasoning, spread on to a sheet, just like pizza dough. The major difference is you bake the crust on its own first. Then you add cheese, sauce, and toppings, baking a bit longer.
The second method is easier: Mix canned tuna directly into pizza dough (your own or pre-made), and add whatever toppings you like. You’ll get the flavor and protein hit of the tuna, with very little fuss. Make certain the fish is well drained, flaked with a fork, and patted dry before mixing it into the dough. You can increase the protein in pizza dough even more by adding yogurt in place of water, or using a high-protein dough like Modern Mountain Baking Company’s keto protein crust mix.
Toppings can be tricky with a tuna-flavored crust. Consider what already goes well with the fish: Slices of summer squash, mushrooms, bacon, olives, more cheese. Or bake the tuna-only crust completely, and top it with fresh-chopped romaine and Caesar dressing.
