High-protein quark pizza with tuna and onions

High-protein quark pizza with tuna and onions: a pizza base with plenty of protein, made from low-fat quark and oat flour, with a savoury topping and quickly baked in the oven.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 60 g
• Fat: 10 g
• Carbs: 40 g

Ingredients

• 150 g low-fat quark
• 1 organic egg
• 50 g oat flour
• 100 g tuna (tinned)
• 50 g red onion
• 1 tbsp tomato purée

Method

You’ll need: oven · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Stir the low-fat quark, egg, oat flour and a little salt into a sticky dough.
2. Spread the dough into a flat round base on baking paper with a wet spoon. Smooth it out as evenly as possible.
3. Pre-bake the base at 200 °C for 12–15 min until it is visibly firmer and lightly coloured. This helps it hold the topping better later.
4. Drain the tuna well and flake it. Cut the red onion into thin rings.
5. Spread the pre-baked base with tomato purée and scatter the tuna and onion over it. Bake the pizza at 200 °C for another 8–10 min until the edge is golden brown.
6. Take the pizza out of the oven and let it rest briefly. Serve with a little olive oil and freshly ground pepper if you like.

Good to know

When you fancy pizza but want something satisfying, this version is just right. The base turns out nicely savoury and the topping stays pleasantly simple.

Swaps

Red onion → spring onion (a little milder). Oat flour → gram flour (more fibre and a little more plant protein). Tomato purée → unsweetened passata (a little juicier and milder in flavour).

Allergens

Contains milk, egg, fish and gluten (oats – oat flour contains gluten unless certified gluten-free). Generally suitable for children – go easier on the onion if they're sensitive. In pregnancy, make sure the fish is heated through and the tin is undamaged and freshly opened; the NHS also advises limiting tuna.