This delicious, healthy pizza features a fiber-rich whole wheat crust, savory tuna, melty mozzarella, and sweet shallots.
If you are looking for a delicious way to upgrade your pizza night with a wholesome twist, this Whole Wheat Tuna and Shallot Pizza is the perfect choice!
Built on a fiber-rich, rustic whole wheat crust that is lovingly stretched by hand, this pizza strikes the ultimate balance between crispy edges and a soft, chewy base. The crust is topped with a classic savory tomato sauce and a generous blanket of perfectly melted, bubbly mozzarella cheese.
What truly sets this pizza apart is the sophisticated combination of toppings. Thoroughly drained, flaky tuna brings a rich, savory depth that pairs beautifully with the mild, sweet, and slightly sharp crunch of thinly sliced shallots. A final drizzle of extra virgin olive oil before heading into the oven ties all the flavors together, creating a beautiful aromatic finish.
Baked to perfection at 410°F using convection heat, this pizza comes out beautifully golden brown in just 10 minutes. It is a fantastic, protein-packed recipe that feels indulgent while keeping things clean, light, and deeply satisfying.
Ingredients to Make Whole Wheat Tuna and Shallot Pizza Recipe
For the Yeast Dough:
- Whole wheat flour
- Warm water
- Active dry yeast
- Sugar
- Olive oil
- Salt
For the Toppings:
- Tomato sauce or pizza sauce
- Shredded mozzarella cheese
- Canned tuna (in oil or water)
- Shallots
- Extra virgin olive oil
How to Make Whole Wheat Tuna and Shallot Pizza Recipe
Prepare the Dough
Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until it becomes frothy.
Mix ingredients: In a large mixing bowl, combine the whole wheat flour and salt. Pour in the yeast mixture and 1 tablespoon of olive oil.
Knead the dough: Stir until a dough forms, then transfer to a lightly floured surface. Knead by hand for about 6–8 minutes until smooth and elastic.
First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour (or until doubled in size).
Shape the Crust
Preheat the oven: Set your oven to 410°F(210°C) using the Bake mode with Convection (fan-assisted bottom and top heat).
Prepare the pan: Lightly dust your baking sheet with flour, or line it with a sheet of parchment paper to prevent sticking.
Stretch by hand: Place the risen dough onto the prepared baking sheet.
Form the borders: Gently press and stretch the dough outward using your fingers. Leave the edges slightly thicker to form a nice, defined crust (crust border).
Add the Toppings
Sauce: Spread the tomato sauce evenly over the base using the back of a spoon, leaving the borders bare.
Cheese: Sprinkle the shredded mozzarella cheese generously over the sauce.
Tuna: Drain the liquid or oil from the canned tuna completely. Flake the tuna with a fork and scatter it across the cheese.
Shallots: Distribute the thinly sliced shallots evenly on top of the tuna.
Drizzle: Finish with a light drizzle of extra virgin olive oil over the entire pizza.
Bake
Oven placement: Place the baking sheet on the middle rack of your preheated oven.
Baking time: Bake at 410°F with convection for 10 minutes, or until the crust is lightly golden brown and the cheese is bubbly and melted.
Serve: Slice hot and enjoy!
Frequently Asked Questions
- Can I use regular all-purpose flour instead of whole wheat?
Yes. You can swap whole wheat flour for all-purpose or bread flour at a 1:1 ratio. Keep in mind that white flour absorbs slightly less water, so you might need to add 1–2 extra tablespoons of flour if the dough feels too sticky. - What type of canned tuna is best for this pizza?
Both tuna in olive oil and tuna in water work great. Tuna in oil provides a richer flavor, while tuna in water keeps the pizza lighter. The most important step is to drain the liquid completely so the crust doesn’t get soggy. - What if my oven does not have a convection (fan) mode?
If your oven only has a standard bake mode, increase the temperature to 425°F (218°C) and bake the pizza for 12–15 minutes. Watch it closely and remove it once the crust turns golden and the cheese is melted. - Can I prepare the pizza dough ahead of time?
Absolutely. After kneading, place the dough in an airtight container rubbed with olive oil. You can store it in the refrigerator for up to 48 hours. Let the dough sit at room temperature for about 30 minutes before stretching. - How should I reheat leftover tuna pizza?
To keep the crust crispy, reheat leftovers in a skillet over medium heat for 3–5 minutes, or place them in an oven or air fryer at 350°F (175°C) for 5 minutes. Avoid the microwave, as it will make the crust rubbery. - What other toppings go well with tuna and shallots?
This combination pairs beautifully with Mediterranean flavors. You can add capers, black olives (like Kalamata), marinated artichokes, or a sprinkle of dried oregano right before baking.
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Whole Wheat Tuna and Shallot Pizza Recipe
Whole Wheat Tuna and Shallot Pizza Recipe
Ingredients
Method
- Dough: Mix warm water, yeast, and sugar; let sit for 5 minutes. Pour into whole wheat flour and salt, add olive oil. Knead by hand for 6–8 minutes and let rise for 1 hour.
- Crust: Preheat oven to 410°F (Convection Bake / top-bottom heat with fan). Dust a baking sheet with flour or line with parchment paper. Place dough on top and stretch by hand, leaving the borders slightly thicker.
- Toppings: Spread tomato sauce over the crust and sprinkle with mozzarella. Thoroughly drain the tuna, flake it with a fork, and add to the pizza. Top with thinly sliced shallots and drizzle with olive oil.
- Bake: Bake on the middle rack for exactly 10 minutes or until the crust is lightly golden brown.
