Baked Whole-Grain Tortilla Pizza with Tuna and Peppers
A crispy baked whole-grain gluten-free tortilla pizza loaded with canned tuna, sweet bell peppers, and melty mozzarella. Tuna makes this a selenium-rich dinner that comes together in under 20 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 1piecelarge gluten-free whole-grain tortilla
- 100gcanned tuna in water, drained
- 60gred bell pepper, thinly sliced
- 40ggreen bell pepper, thinly sliced
- 40gshredded mozzarella
- 3tbsptomato passata or crushed tomatoes
- 1tspextra-virgin olive oil
- 0.5tspdried oregano
- 1pinchblack pepper
- 1tbspfresh basil leaves, torn (optional)
Instructions
- 01
Preheat the oven to 220C (425F). Line a baking sheet with parchment paper.
- 02
Brush the tortilla lightly on both sides with the olive oil and place it on the baking sheet. Bake for 3-4 minutes until it starts to crisp and firm up.
- 03
Spread the tomato passata evenly over the tortilla, leaving a small border. Sprinkle with the oregano and black pepper.
- 04
Scatter the drained tuna and the sliced red and green bell peppers over the sauce, then top with the shredded mozzarella.
- 05
Return to the oven and bake for 8-9 minutes, until the cheese is melted and bubbling and the edges of the tortilla are golden and crisp.
- 06
Slide onto a plate, scatter with torn basil if using, slice into wedges, and serve hot.
Nutrition (per serving)
- Calories
- 430kcal
- Protein
- 37g
- Carbs
- 32g
- Fat
- 15g
- Fiber
- 5g
- Selenium
- 90mcg
- Zinc
- 2.6mg
- Iron
- 2.6mg
- B12
- 2.5mcg
- Iodine
- 27mcg
- Sodium
- 640mg
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