Lily Simpson’s Quinoa Pizza


This is a healthy and filling version of a gluten- and dairy-free pizza, with yeast flakes creating the cheesy flavour

For the pizza base:
• 30g chia seeds
• 350g quinoa
• 70ml olive oil
1/2 teaspoon bicarbonate of soda
• a pinch flaked sea salt
• 1/2 lemon, juiced
• a handful sunflower seeds
30g nigella seeds

For the topping:
• 400g tin cherry tomatoes, drained
• 1 garlic clove
• a handful fresh thyme sprigs, leaves picked
a good pinch salt
• 4 large beef tomatoes, sliced
2 handfuls small broccoli florets
2 tablespoons yeast flakes

To make the pizza base:
1 Put the chia seeds in a bowl with 100ml water, stir well and leave for 30 minutes. This should form into a gel.
2 Preheat your oven to 200°C. Line a small loaf tin (25.5 x 13.5 x 6cm) with baking parchment.
3 Place the weighed quinoa in a measuring jug, then tip it into a saucepan. Cover with three times its volume of cold water.
4 Bring to the boil and simmer for 3 minutes – the quinoa will only be part-cooked, which is what you want.
5 Drain in a sieve and rinse under running cold water until completely cooled. Leave to drain for a few minutes. This is important because if it is too wet, your bread will be stodgy.
6 Combine the chia gel and quinoa in a food processor and blitz to combine. Add 150ml water together with the olive oil, bicarbonate of soda, salt and lemon juice. Run the food processor for 5 minutes – you want the consistency of the mixture to be quite wet, similar to a muffin batter.
7 Pour the mixture into the loaf tin and cover the top with the sunflower and nigella seeds. Bake in the heated oven for 1 hour until the bread is firm and slightly golden on top.
8 Remove from the oven and allow to cool in the tin for 15 minutes, then transfer to a wire rack and leave to cool completely.

To make the pizzas
1 Preheat your oven to 200°C. Line two baking trays with baking parchment (or one large tray if you are going to make one big pizza).
2 Divide the bread dough into four portions. Shape each portion into a disc just under 1cm thick on the lined baking trays. Bake these pizza bases in the heated oven for 40 minutes.
3 Meanwhile, make a tomato sauce by combining the cherry tomatoes, garlic, thyme leaves and salt in a blender or food processor and blitzing until smooth.
4 Remove the pizza bases from the oven and spread the tomato sauce over them in an even layer. Place the tomato slices on the sauce and top with the broccoli florets, then sprinkle with the yeast flakes.
5 Return to the oven and bake for 15 minutes until the broccoli is slightly charred and tender. Serve the pizzas hot.

Recipe courtesy of Lily Simpson, extracted from The Detox Kitchen Bible 

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