Whole grain oat pan pizza, "Pizza piccanta Tonno e Cipolla"

Ingredients for 1 servings:

• 75 g oat flakes, wholegrain
• 2 eggs (organic)
• 125 ml milk
• 1 tsp, leveled Himalayan salt
• 3 vine tomatoes
• 200 g tuna, in its own juice
• 1 onion(s)
• 2 garlic cloves
• 1 pepper, red
• 100 g low-fat cheese, grated
• 1 tsp, heaped oregano
• 2 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low in gluten, low in fat, high in protein

Heat the oil in a 28 cm frying pan. Grind the oats into oat flour in a food processor and place in a bowl. Add the beaten eggs and milk. Season with the level teaspoon of Himalayan salt. Peel the garlic clove, wash the chili peppers, remove the stems, and slice them into rings. Place both in a food processor and finely chop. Then add the chili pepper and garlic mixture to the batter and mix well. Mix everything until smooth and let it swell, then add it to the pan. Wash the tomatoes, quarter them, remove the cores, and cut the flesh into strips and then into cubes. Place the diced tomatoes, very finely chopped onion rings, and the shredded, drained tuna on top of the batter. Leave the pan pizza in the pan until a light brown edge forms. Then sprinkle the cheese over the pizza and bake the pizza on the middle rack of a preheated oven at 180 degrees Celsius. Slide the pizza onto a plate using a spatula, sprinkle with oregano, and serve immediately.