Smoked Salmon, Dill and Lemon Sour Cream Pizza with a Quinoa Base

This pizza base recipe is gluten free, using quinoa and quinoa flour, but feel free to use GF flour or plain high-grade flour if you wish. Hot smoked salmon is intensely flavoured, so a little goes a long way. It’s simply delicious on a pizza with a creamy caper, lemon and dill sauce drizzled over the top.

This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!

Smoked Salmon, Dill and Lemon Sour Cream Pizza with a Quinoa Base

Servings 4
Prep Time 15 mins
Cook Time 15 mins


Quinoa pizza base

  • ½ cup warm water
  • ½ tsp honey
  • tsp active dried yeast
  • 2 tsp olive oil
  • ½ tsp salt
  • 175g quinoa flour or GF flour
  • ½ cup cooked quinoa


  • ½ cup pizza sauce
  • ½ red onion, thinly sliced
  • ½ punnet cherry tomatoes, cut in half
  • 1 cup grated mozzarella cheese
  • ¼ cup lite sour cream or unsweetened natural Greek yoghurt
  • Finely grated zest and juice of ½ lemon
  • 2 Tbsp chopped dill
  • 2 tsp chopped capers
  • 200 g hot smoked salmon, flaked
  • 2 handfuls rocket or baby spinach leaves

To serve

  • green salad


  • Preheat oven to 220°C. Preheat 2 pizza stones or oven trays in the oven.
  • Mix warm water and honey in a bowl, sprinkle over yeast and stir gently. Stand in a warm place for about 10 minutes until frothy. Mix in olive oil and salt.
  • Place flour and cooked quinoa in a mixing bowl and add yeast mixture. Mix well to form a dough (there may be some leftover flour in the bowl after you've formed the dough, which is fine, or the dough might feel a little too sticky, in which case add a tiny bit more flour).
  • Knead dough for a few minutes then place in a bowl, cover with a tea towel and leave in a warm place for about 30 minutes until doubled in size.
  • Once dough has risen, tip out onto a lightly floured bench and divide into two pieces. Roll each piece out on a large piece of baking paper into a disc about 0.5cm thick and 20-25cm in diameter (rolling it out on baking paper will make it much easier to transfer the pizza to the oven later!)
  • Spread each base with pizza sauce and scatter with onion, tomatoes and mozzarella. Transfer pizzas (by lifting with baking paper) to hot pizza stone or oven trays. Bake for 14-15 minutes, swapping the positioning of the pizzas halfway through (so they get a chance to cook evenly), or until golden.
  • Mix sour cream/yoghurt, lemon zest and juice, dill and capers in a small bowl.
  • Top cooked pizzas with flakes of smoked salmon and a handful of leafy greens. Drizzle with dill and lemon sour cream.
  • To serve, cut each pizza into 6 even slices. Serve with green salad.


Nutrition information:
Energy: 429cals (1794kJ)
Protein: 29.0g
Carbohydrate: 40.0g (7.2g sugars)
Fat: 16.7g (5.2g saturated fat)
Pizza Sauce
Tip 1 x 400g can crushed tomatoes into a fry-pan. Stir in 2 Tbsp tomato paste, 1 tsp coconut sugar or honey, 1/2 tsp dried mixed herbs and 2 tsp extra-virgin olive oil. Simmer, stirring often, for about 10 minutes until sauce is thick and the consistency of chutney. Season to taste with salt and pepper. Allow to cool before using. Makes just over 1 cup (enough for 4 pizza bases). 
Calories: 429kcal

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