Carnivore Tuna Pizza with a Cheese & Onion Crust

This recipe creates a rich, savory “tuna melt” style pizza without any flour or traditional crust. The key is to pre-bake the cheese and onion crust until it’s firm enough to hold the toppings.

Yields: 1 personal pizza (about 9-10 inches)

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients

For the Crust:

• 1,5 cups (approx. 170g) shredded low-moisture mozzarella cheese
• 1/2​ cup (approx. 50g) grated Parmesan cheese
• 1/4​ of a medium onion, very finely diced
• 1 large egg, beaten
• 1 tsp butter or tallow (for sautéing onion)
• Salt and black pepper to taste

For the Topping:

• 1 can (approx. 150g or 5 oz) of tuna, in oil or water
• 2 tbsp cream cheese or sour cream (optional, as a “sauce” base)
• 1/2 cup (approx. 55g) shredded cheese blend (e.g., mozzarella, cheddar, or provolone)

Instructions

1. Preheat and Prepare: Preheat your oven to 200∘C (400∘F). Line a baking sheet with parchment paper. Do not skip the parchment paper, as the cheese crust will stick to anything else.
2. Sauté the Onion: Melt the butter or tallow in a small skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until it becomes soft and translucent. This step cooks out the excess water, which is crucial for a firm crust. Set aside to cool slightly.
3. Mix the Crust: In a medium bowl, combine the shredded mozzarella, grated Parmesan, the beaten egg, and the sautéed onions. Season with a pinch of salt and pepper. Mix thoroughly until everything is well incorporated into a sticky “dough.”
4. Form and Par-Bake the Crust: Dump the cheese mixture onto the center of your prepared parchment paper. Using your hands or a spatula (wetting it slightly can prevent sticking), press and spread the mixture into a round pizza shape, about 41​ inch thick. Don’t make it too thin, or it might become too brittle.
5. First Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The crust is ready when it’s golden brown around the edges and firm to the touch in the center.
6. Prepare the Topping: While the crust is baking, drain the can of tuna thoroughly. Squeeze out as much liquid as possible to prevent a soggy pizza. Flake the tuna apart with a fork.
7. Top the Pizza: Remove the par-baked crust from the oven.
   • If using, spread the cream cheese or sour cream evenly over the crust, leaving a small border.
   • Distribute the drained, flaked tuna evenly over the top.
   • Sprinkle the final 21​ cup of shredded cheese blend over the tuna.
8. Final Bake: Return the pizza to the oven and bake for another 5-8 minutes, or until the topping cheese is fully melted and bubbly. For a little extra browning on top, you can switch the oven to the broil setting for the last 60 seconds (watch it carefully to prevent burning).
9. Rest and Serve: Let the pizza cool on the baking sheet for at least 5 minutes. This allows the crust to set and firm up, making it easier to slice and handle. Cut with a pizza wheel or sharp knife and enjoy!

Tips for Success & Variations

• Strict Carnivore: Omit the onion entirely. You can add a pinch of onion powder to the crust mix for flavor if you include that in your diet.
• Crispier Crust: For an even crispier crust, you can carefully flip it after the first 10 minutes of baking, then bake for another 3-5 minutes before adding toppings.
• Add-ins: Feel free to add other carnivore-friendly toppings like crumbled bacon, cooked ground beef, or pork rinds (crushed and sprinkled on top before the final bake for a crunch).
• Spice it Up: If you allow for spices, a dash of smoked paprika or garlic powder in the crust mixture adds another layer of flavor.