I love tuna pizza. Or better: I loved her. Because it’s not just my mostly vegan diet that’s to blame for me not eating Pizza Tonno anymore. The bycatch associated with fishing for tuna made me choose a different pizza from the menu when I was at the Italian restaurant even before I changed my diet. I was all the more surprised and positively surprised when I discovered the first fish-free tuna alternatives in the supermarket or organic market. Is there anything standing in the way of a vegan tuna pizza? I did the test.
So I tried different jars and cans and tasted the different varieties. Unfortunately, some of them didn’t convince me at all, but there were some products that came across as quite “real”. By the way: On the statement “I don’t understand why vegetarians and vegans eat something that tastes like meat.” I answer: I don’t come without meat because I don’t like it. So why shouldn’t you be glad that the vegan choice of substitute products – including cheese, milk and coke by the way – is getting bigger and bigger?
But: It doesn’t necessarily have to be the food from the supermarket. In any case, you should not eat too much of the processed products. Therefore, you can also prepare the fish substitute for the vegan tuna pizza yourself, for example tuna made from watermelon. Yes, it actually works! Because natural ingredients such as nori leaves give the typical fish flavor – similar to how Kala Namak is used to imitate the taste of egg. Take a look around our cooking school, where we will tell you many such tips, for example the best vegan egg alternatives or what vegan plant-based drinks are suitable for.
So, enough theory, let’s get back to practice. I will show you directly which Italian classics you can still veganize:
By the way: You don’t necessarily need plant-based cheese for the vegan tuna pizza. But if you don’t want to do without it, pay attention to the instructions on the packaging. Only buy vegan cheese that is suitable for gratin or “melting”.
How to make your own vegan tuna pizza
We make tuna pizza, but without the tuna. It’s easy!
For the dough
For the dough, crumble the yeast in 100 ml lukewarm water and add the sugar. Stir until dissolved and set aside for 10 minutes.
Meanwhile, mix the flour with the salt. Pour the yeast water into a well and mix it with a little flour. Add the remaining water and the olive oil to the flour and knead for 5 minutes to form a smooth dough. Add a little more water if needed if it is too dry. Then cover the dough and let it rise in a warm place for 30 minutes.
Meanwhile, stir up the tuna. Peel the onions and cut into rings or cubes. Mix the tomato passata and the tomato paste, press in the peeled garlic and season with salt, pepper and Italian herbs.
When the dough has risen, preheat the oven to 200 degrees. Halve the dough and roll out one after the other thinly and place each flatbread on a baking tray lined with baking paper. Then spread with the tomato sauce and, optionally, sprinkle with grated vegan cheese. Then spread the tuna over it, as well as the onions and capers if you like. Now put both pizzas in the oven for 15 minutes each and finally sprinkle with arugula, if desired.