Tuna & Veggie Pizza+
lunch, main meals, snacks
Allergens: Fish, Wheat
1 cup (250ml) filtered water, warm
1 tsp coconut sugar
2 tsp dried yeast (organic if possible)
400g wholemeal spelt flour
4 tsp Wholesome Child Veggies+
1 ½ tbs extra virgin olive oil
Pinch sea salt
1 tbs (20ml) extra virgin olive oil
1 brown onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 stalks celery, rinsed and finely chopped
1 carrot, peeled and finely chopped or grated
500g canned tuna (skipjack), drained
650g tomato passata
1 tbs (4g) dried oregano
2 cups (160g) grated cheese
Preheat oven to 200°C and line a baking tray with baking paper.
To make the dough, place all ingredients into a high-speed food processor or kitchen machine with a dough hook and process/knead until well combined and a smooth dough is formed.
Alternatively, you can also add the ingredients to a large bowl and knead well together with your hands until the mixture resembles a ball of pizza dough.
Grease a large bowl with some olive oil and place dough in it.
Cover with a kitchen towel and allow to rest in a warm spot for 30 mins to 1 hour (dough will double in size).
To make the topping, heat the oil in a large frying pan and sauté onion and garlic for 2-3 mins.
Add celery and carrot and cook for another 2-3 mins or until the vegetables have softened.
Add tuna, passata and oregano and stir to combine.
Cook covered for 10 mins on medium heat.
Turn off heat and set aside.
Press the dough into the baking tray to a large rectangle approx. ½ - 1 cm thick. If it’s too sticky, oil your hands with some olive oil.
Spread the tomato tuna mix evenly over the pizza base (leftovers can be frozen for pasta sauces) and top with the grated cheese.
Bake in the oven for 15-20 mins or until the cheese is melted and golden brown.
Allow to cool, then cut in slices and serve with a garden salad or steamed vegetables on the side.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
- Sprinkle 2-4 tsp of Wholesome Child Veggies+ on the freshly baked pizza before serving.
- Top the tuna mix with sliced onions, capsicum or zucchini slices if your kids like vegetables.
Allergy advice and simple swaps:
- For a gluten-free alternative: Swap wholemeal spelt flour fora gluten-free flour mix.
- For a dairy-free alternative: Leave out the grated cheese.