John Myers
Ingredients for 2 servings:
- 1 can of tuna, natural (in water – without oil)
- 1 tsp locust bean gum
- 1 egg(s), size M
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
a pizza dough made from tuna, without carbohydrates
Roughly drain the water from the tuna can (not all of it). Place the tuna in a bowl and add the egg. Now mix the tuna and egg until they form a smooth mixture. This may take a few minutes, but it’s best done with a flat whisk. Finally, add the locust bean gum and mix well with the tuna mixture. Now place the dough on the baking sheet. Place a piece of baking paper on a baking sheet and spread the mixture on it. It should be about 4-6 mm thick (about half the baking sheet). It’s best to spread everything roughly with a large spoon and then smooth it out with moistened hands. The dough then goes into the oven at 180°C (convection oven) for about 20 minutes. Depending on the thickness of the dough, this time may be slightly longer or shorter. The longer the dough stays in the oven, the crispier it will be (less water). The dough should feel dry to the touch. The tuna pizza dough is now ready. It can now be topped as desired like a pizza and should be baked for another 15-20 minutes (like a regular pizza). The nutritional values for the dough alone are as follows: Calories: approx. 253 Protein: approx. 45g Carbohydrates: 0.7g Fat: 7.7g With 0.7g of carbohydrates, this dough is ideal for a low-carb diet like Atkins, LC, Logi, etc., and a wonderful way to enjoy a pizza.
Facebook Comments