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
Quinoa pizza base
- ½ cup warm water
- ½ tsp honey
- 1½ 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
- 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.