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Tuna Flatbread


1. Thaw flatbread overnight at room temperature.
 2. Thaw alfredo sauce overnight in refrigerator. Measure required amounts of sauce and water into a non-reactive bowl and whisk to blend. Store in the refrigerator until time to assemble flatbreads.
3. Preheat convection oven to 350° F (175°C). Spray full size sheet pan(s) with pan release.
4. Place 8 flatbreads on each sheet pan. Top each with 1 – ½ oz tuna (#16 scoop), ¼ cup spinach leaves and 1½ tsp basil.
5. Distribute 1 oz (¼ cup) cheese over top of all ingredients.
6. Bake at 350°F for 5 – 8 minutes or until cheese melts.
7. While flatbreads are baking, heat the sauce to 135°F or above.
8. Remove flatbreads from oven and drizzle with ¼ cup heated alfredo sauce.

Additional Serving Suggestions

1 flatbread provides 2 ½ oz eq meat/meat alternate, 2 oz eq grain, and 1/8 cup dark green vegetable



Makes 28 servings, one flatbread each

28 flatbreads, oven fired, whole grain rich
5 1/4 cups alfredo sauce
1 cup water
3/4 cup + 2 Tbsp basil, fresh, chopped
1 lb 2 oz (1 quart + 3 cups) spinach, raw, pre-washed
1 pouch (43 oz) light tuna in water
1 lb, 12 oz mozzarella cheese, lite, shredded

Download the USDA Format of Tuna Flatbread Pizza here