Tuna, avocado, and egg pizza
| Ingredient | Qty, g | |
|---|---|---|
| Avocado ? 1 pc ≈ 200 g 200 g ≈ 1 sheet | ||
| Egg ? 1 pc ≈ 50 g 50 g ≈ 1 sheet | ||
| Tuna ? 1 pc ≈ 145 g 150 g ≈ 1 sheet | ||
| Almond flour | ||
| Himalayan salt | ||
| Black pepper | ||
| Sun-dried tomatoes | to taste | |
| Water | ||
| Product release: | 428 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 20 min | ||
| 5 min | ||
| 4 min | ||
34 min | ||
|---|---|---|
| Proteins | 13.8 g |
| Fats | 11.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.4 g |
| Calories | 169 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 15 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.32 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 267 |
| Weight loss | Detention | Set |
|---|---|---|
| 17% | 13% | 10% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tuna: 88% ◦ Egg: 13% B12 | 37373134? |
| iWhich products: ◦ Tuna: 82% ◦ Avocado: 14% ◦ Almond flour: 4% B3 | 35407031? |
| iWhich products: ◦ Tuna: 63% ◦ Avocado: 30% ◦ Egg: 5% ◦ Almond flour: 3% B6 | 31316721? |
| iWhich products: ◦ Avocado: 66% ◦ Egg: 17% ◦ Tuna: 13% ◦ Almond flour: 3% B5 | 20203316? |
| iWhich products: ◦ Almond flour: 51% ◦ Avocado: 34% ◦ Tuna: 11% ◦ Egg: 4% E | 19194019? |
| iWhich products: ◦ Avocado: 30% ◦ Almond flour: 30% ◦ Egg: 25% ◦ Tuna: 15% B2 | 16193415? |
| iWhich products: ◦ Egg: 53% ◦ Avocado: 42% ◦ Almond flour: 5% B7 | 15153713? |
| iWhich products: ◦ Egg: 48% ◦ Tuna: 37% ◦ Avocado: 11% ◦ Almond flour: 5% B4 (Choline) | 11152514? |
| iWhich products: ◦ Avocado: 84% ◦ Almond flour: 6% ◦ Egg: 6% ◦ Tuna: 4% B9 | 1111238? |
| iWhich products: ◦ Avocado: 96% ◦ Black pepper: 4% K | 9111911? |
| iWhich products: ◦ Avocado: 99% C | 561962 |
| iWhich products: ◦ Avocado: 50% ◦ Egg: 17% ◦ Tuna: 17% ◦ Almond flour: 17% B1 | 56115? |
| iWhich products: ◦ Avocado: 87% ◦ Egg: 13% B8 (Inositol) | 55115? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tuna: 86% ◦ Egg: 13% Selenium | 5252964829 |
| iWhich products: ◦ Avocado Prebiotics | 33336533? |
| iWhich products: ◦ Tuna: 59% ◦ Almond flour: 15% ◦ Avocado: 13% ◦ Egg: 13% Phosphorus | 26263726? |
| iWhich products: ◦ Avocado: 76% ◦ Almond flour: 24% Boron | 22224422? |
| iWhich products: ◦ Himalayan salt: 64% ◦ Tuna: 31% ◦ Egg: 4% Sodium | 17173317? |
| iWhich products: ◦ Tuna: 41% ◦ Avocado: 22% ◦ Almond flour: 19% ◦ Egg: 17% ◦ Black pepper: 2% Iron | 157124? |
| iWhich products: ◦ Avocado: 63% ◦ Tuna: 20% ◦ Almond flour: 11% ◦ Egg: 4% Potassium | 11141612? |
| iWhich products: ◦ Almond flour: 37% ◦ Avocado: 33% ◦ Tuna: 26% ◦ Egg: 3% Magnesium | 10133211? |
| iWhich products: ◦ Avocado: 83% ◦ Almond flour: 15% ◦ Black pepper: 2% Fibers | 10151513? |
| iWhich products: ◦ Almond flour: 62% ◦ Avocado: 33% ◦ Tuna: 5% Manganese | 9111410? |
| iWhich products: ◦ Tuna: 33% ◦ Avocado: 31% ◦ Almond flour: 20% ◦ Egg: 16% Zinc | 9121992 |
| iWhich products: ◦ Tuna: 79% ◦ Egg: 21% Iodine | 991567 |
| iWhich products: ◦ Tuna Molybdenum | 99198? |
| iWhich products: ◦ Almond flour: 91% ◦ Egg: 7% ◦ Tuna: 2% Copper | 88167? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tuna DHA (Omega-3) | 35357058? |
| iWhich products: ◦ Egg: 60% ◦ Almond flour: 19% ◦ Tuna: 11% ◦ Avocado: 10% Oleic acid (Omega-9) | 18223120? |
| iWhich products: ◦ Tuna EPA (Omega-3) | 14143523? |
| iWhich products: ◦ Almond flour: 59% ◦ Avocado: 41% Linoleic acid (Omega-6) | 710169? |
| iWhich products: ◦ Avocado: 63% ◦ Egg: 13% ◦ Tuna: 13% ◦ Almond flour: 13% Alpha-linolenic acid (Omega-3) | 58106? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 514289? |
Preheat the oven to 180 °C.
Drain the liquid from the canned tuna in its own juice (150 g) and place it in a bowl.
Add eggs (2 pcs.), almond flour (3 tbsp.), and spices: salt (1/4 tsp.) and black pepper to taste. Mix everything thoroughly. If the dough is not liquid enough, also add water (3 tbsp.).
Pour the mixture into a baking dish, shaping it as needed to resemble a pizza base (crust), and place it in the preheated oven.
Bake the dough for 15-20 minutes until it turns golden brown.
Mash the avocado (1 pc.) in a small bowl with a fork. Add salt and a little black pepper for taste.
If desired, you can use guacamole instead of regular avocado. The recipe is attached below.
Once the dough is ready, remove it from the oven and evenly spread the avocado puree over the entire surface.
Prepare a poached egg. To do this, bring water to a boil in a small saucepan and reduce the heat to low so that the water is not boiling. Create a whirlpool in the water and gently pour in the egg (1 pc.).
Cook the egg for 3-4 minutes to your desired doneness.
After that, carefully remove the egg with a slotted spoon and place it in the center of the pizza.
If desired, you can garnish the dish with sun-dried tomatoes.
