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Close-up of a sliced Chicken Caesar Salad Pizza topped with fresh romaine and creamy dressing on a wood board

Tuna Crust Caesar Salad Pizza

An innovative and healthy twist on pizza, this recipe features a savory, crispy tuna crust topped with a fresh, vibrant Caesar salad. It's a low-carb, high-protein meal that's both satisfying and bursting with flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: American, Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Crust
  • 2 cans Tuna in Water 5 oz / 142g each, drained very well
  • 1 large Egg
  • 1/4 cup Parmesan Cheese grated
  • 2 tbsp Almond Flour
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For the Caesar Dressing
  • 1/4 cup Mayonnaise
  • 2 tbsp Parmesan Cheese grated
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1 clove Garlic minced
  • Pinch Salt
  • Pinch Black Pepper
For the Salad Topping
  • 4-5 cups Romaine Lettuce chopped
  • 1/2 cup Cherry Tomatoes halved
  • 2 tbsp Parmesan Cheese shaved or grated, for garnish
  • 1/4 cup Croutons optional, for extra crunch

Equipment

  • Baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Spatula
  • Air Fryer (optional)

Method
 

Prepare the Tuna Crust
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Thoroughly drain the canned tuna. This is crucial for a crispy crust. Press out as much liquid as possible using a fine-mesh sieve or paper towels.
  3. In a medium mixing bowl, combine the well-drained tuna, egg, 1/4 cup grated Parmesan cheese, almond flour, garlic powder, onion powder, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until well combined and sticky.
  4. Transfer the tuna mixture onto the prepared parchment paper. Using a spatula or your hands, spread and flatten the mixture into an even, approximately 8-inch round crust, about 1/4 to 1/3 inch thick.
  5. Bake for 15-20 minutes, or until the crust is golden brown and firm to the touch. If using an air fryer, cook at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy. Let the crust cool on the baking sheet for at least 5-10 minutes before topping.
Make the Caesar Dressing
  1. While the crust bakes, prepare the Caesar dressing. In a small mixing bowl, whisk together the mayonnaise, 2 tbsp grated Parmesan cheese, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, a pinch of salt, and a pinch of black pepper until smooth and well combined.
Prepare the Salad Topping
  1. In a clean bowl, combine the chopped romaine lettuce and halved cherry tomatoes.
Assemble and Serve
  1. Once the tuna crust has cooled slightly, transfer it to a serving plate.
  2. Lightly dress the chopped romaine and cherry tomatoes with about half of the prepared Caesar dressing, tossing gently to coat. You can add more dressing to taste.
  3. Pile the dressed Caesar salad generously onto the tuna crust. Garnish with shaved or grated Parmesan cheese and optional croutons.
  4. Slice and serve immediately. Enjoy your Tuna Crust Caesar Salad Pizza!

Notes

For an extra crispy crust, ensure you drain the tuna as thoroughly as possible. You can place the tuna in a cheesecloth or a fine-mesh sieve and press down firmly to remove excess moisture. This recipe is best enjoyed fresh, as the salad will wilt over time. Store any leftover tuna crust separately in an airtight container in the fridge for up to 2 days, and leftover dressing for up to 3-4 days.