Fajita Chicken & Salad Pizza on Quinoa & Chia Seed Flatbread

* This recipe includes support for Paprika * 

This morning when I got up I decided that the last thing I wanted for breakfast was porridge or granola or eggs - I was starving! I wanted PIZZA!!

I looked in the fridge and spied a lonely chicken breast and some baby spinach, and decided on a quick chicken and salad pizza... I know, that doesn't sound much like breakfast food, but I tend to have all sorts of odd things for breakfast. I prefer a savoury breakfast to a sweet one. (Although I will make an exception for chocolate.)

The base of this pizza is made from quinoa and chia seeds, so it's a lot higher in protein than a traditional base. Protein is great in the morning as it fills you up for longer and gives you energy, whereas carbs will make you feel stodgy and sleepy. So skip the cereal and toast and go for pizza! ;-) That is, healthy pizza - not a stodgy, carby pizza. This one is gluten free, dairy free, egg free... even grain free if you don't count quinoa as a grain! (Which I don't, since it's really a seed.)

You can make the base soft or crunchy, depending how you like it. I use this pizza base recipe for flatbread too - I make mini ones for the kids lunches quite often. Spread them thin and cook them until just cooked, and they'll wrap around a filling. Or cook them longer so they're crisp like crackers and serve them with dips.

Snack size quinoa & chia seed flatbread with avocado & fire-roasted capsicum

Try some different toppings, like smoked salmon, sheep's fetta (if you can have it), olives, avocado, or fire-roasted capsicum. Or for a more 'breakfast-y' breakfast, top with scrambled eggs, sun-dried tomatoes and spinach, or a poached egg! Yum.


Quinoa & Chia Seed Flatbread (gluten free, dairy free)

Makes 2 large pizza size flatbreads, or a few mini ones

1. Toast the quinoa in a dry frying pan by stirring over medium heat for a few minutes. Or toast in Thermomix at 100C for 10 mins, speed 1, with MC off. [Optional - to get rid of saponins on outside of quinoa as it may otherwise taste bitter.]
- 150g white quinoa

2. Grind quinoa, chia and salt in Thermomix bowl for 1 minute, speed 9:
- toasted quinoa
- 2 Tbspns chia seeds
- 1/2 tsp sea salt

3. Add water and mix on speed 5 for 10 seconds:
- 180g water

Note: For a soaked version of the flatbread, skip the toasting of the quinoa. Instead, cover quinoa in water and leave overnight, strain in the morning and add quinoa to the Thermomix bowl with the chia, salt and water. Blend on speed 9 for 2 minutes, adding a little more water if needed, and scraping down now and then with the spatula.

4. Drizzle pizza trays with some extra virgin olive oil (use baking paper if needed), and divide dough between trays. (The dough will be more like a sticky batter.) Drizzle the dough with some more oil.

Using your fingertips, pat the dough out evenly into a thin circle, about 3mm thick. I find it's easier to use my fingers than a spatula, as the dough is very sticky. The oil will stop it sticking to your hands.

There should be oil all around the edge of the dough, and a thin sheen over the top. This will make it crispy. If you want it soft, there's no need to use much oil.

5. Bake at 200C for 20-30 minutes, depending how crispy you like it.

(You'll notice mine's quite brown after 30 minutes - don't cook it this long if you want it soft like the picture of the snack size flatbread.)


Fajita Chicken & Salad Topping (gluten free, dairy free)

While the pizza bases are cooking, make the toppings.

1. Chop garlic on speed 7 for 3 seconds

- 2 garlic cloves

2. Add the remaining ingredients except the chicken and mix on speed 5 for 5 seconds

- 20g extra virgin olive oil
- 10g tamari or gf soy sauce
- 1 Tbspn honey
- juice of 1/2 a lime
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1/8 tsp onion powder
- dash of mesquite smoke seasoning (optional)

3. Add chicken and cook for 5 minutes, Varoma temperature, reverse speed soft, with MC off

- 1 chicken breast, thinly sliced

   (There will be a bit of 'juice' left after cooking the chicken - you can just lift the chicken out with a fork or slotted spoon. I actually drizzled the juice over the top of the pizza because it was too yummy to waste!)
 

4. When flatbread is cooked, remove from oven and top with
- baby spinach
- chopped tomato
- thinly sliced Spanish onion
- fajita chicken
- dairy free sour cream (optional - I didn't have any and was in a hurry to eat!)

Warning: this can be messy to eat, but it's worth it. :)

Salmon Salad Pizza

Salmon Salad Pizza

We had a great time at the 'Master Thermy Chef Challenge' last night - we had teams cooking against each other from a mystery box of ingredients, and we had 30 minutes (and two Thermomixes) to prepare/cook three dishes.  My team had in our box: a turnip, a piece of pumpkin, an orange, some soy sauce, some golden syrup, garlic, a tin of lemon salmon and a sprig of rosemary.  Our theme was 'Celebrate', and we had to make a sorbet, a bread and a main!  (Thankfully, we were allowed to add a few ingredients to the ones in our box!)  It was a lot of fun, and our team WON!!  Yay!  If any of you locals would like to have a go at the next cooking class, let me know.

It was a bit of a challenge making a bread, a main, and a sorbet, from scratch in 30 minutes, but we managed it - with 30 seconds to spare!  The quickest bread we could think of was a pizza bread, so we decided to use the salmon and garlic for that, and added raw salad greens to make it a kind of entree.  It turned out really yummy.  Here it is, a great, quick meal for when you're running out of time but want something healthy and delicious!

Note: Our other recipes were Meatballs in Turnip and Pumpkin Sauce, and Chocolate Orange Sorbet... you knew I had to get chocolate in there somewhere, didn't you!! :D  Recipes coming soon for those...

If you have them, place 2 pizza stones in oven and preheat oven to 250 degrees.  (If not, it will still work - pizza stones just help make a crisper crust.)

1. Base: Mix all ingredients in Thermomix, 6 seconds, speed 6:


- 500g spelt flour
- 2 tsp sea salt
- 60g oil
- 2 tsp of yeast
- 270g water

  Knead for 1 ½ mins on interval setting.  Wrap in thermomat (or in an oiled bowl and cover) and set aside until sauce is ready. OR, cook base on it's own and top with raw sauce & other toppings once it's done.

2. Sauce: Mix all ingredients in Thermomix, 4 seconds, speed 6:

- 2 Italian tomatoes (quartered)
- 2 cloves of garlic
- small handful of fresh basil
- small handful fresh oregano (or 1/2 tsp dried)
- 2 tsp balsamic vinegar
- 1 tsp rapadura
- Pinch of sea salt
- 80g tomato paste
- 1/2 a fresh chilli, deseeded (optional)

  Remove to a large bowl, set aside.

3. Divide dough in two, roll out into two circles and place on lined or oiled pizza trays. Drizzle with oil.

- 2 Tblspns extra virgin olive oil (optional)

4. Spread sauce over pizzas, leaving about 3 tablespoons in bowl for salad; flake salmon over, and sprinkle with grated mozzarella.  (Mozarella is optional - if you can't have dairy it tastes fine without it.)

- 2 x 95g tins of lemon salmon, drained & flaked
- 100g mozzarella cheese, grated roughly

5. Place pizzas in oven on pizza stones and bake until crisp, about 15 mins.

6. Salad Topping: While pizzas are baking, chop in Thermomix, 3 seconds, sp 5:

- ½ red onion
- Handful Italian parsley
- handful fresh basil
- 2 Tblspns extra virgin olive oil
- juice of half a lemon
- Salt and pepper

7. Toss salad topping ingredients together with olives & greens in bowl with reserved sauce:

- 100g of sliced Kalamata olives
- a few handfuls of salad greens (rocket, mizuna, tatsoi, baby spinach, etc)

8. Sprinkle salad topping over pizza, slice, and serve.

Dairy-Free Raw 'Cream Cheese'

I love this tasty substitute for cream cheese - use it whenever you want a dairy-free, savoury, cream cheese. For example, try it on pizzas instead of cheese (pre-bake pizza without toppings, then spread with cream cheese and top with sun-dried tomatoes, olives, capsicum, salad, etc). Use as a dip (or as a substitute for dairy cream cheese in dips) with raw veges, crackers or corn chips. You can also use it as a tasty substitute for sour cream by adding a little more water.

For best results, cover the nuts and seeds with water and soak at room temperature for a few hours. If you don't have time to soak them, you can start with dry nuts & seeds, grind them in the Thermomix, then add the remaining ingredients and blend. You'll need to use the larger amount of water for this method. Experiment with the amounts of water until you get the consistency you like. If you don't want the flavour quite so strong, add a bit less lemon juice.

I use my Thermomix for this recipe, but you could use a regular blender or food processor, although it will take longer to blend to a smooth paste, and you'll need to scrape it down a few times.

'Cream Cheese' used as a pizza topping with salad

  

- 180g (1 1/4 cups) blanched almonds
- 180g (1 1/4 cups) sunflower seeds
- 160g (3/4 cup) lemon juice
- 3 cloves garlic
- some freshly ground black pepper
- 1 3/4 tsp sea salt
- 100-300g water

Soaked version:

- Soak nuts and seeds in water overnight, or for a few hours. Drain off water and discard.
- Place all ingredients in Thermomix bowl using 100g water, slowly turn dial to speed 8. Push mixture down into the blades with the spatula while mixing. Add a little more water if needed until you get the texture you like. Blend until you get a super smooth texture - takes 1-2 minutes.

Unsoaked version:

- Grind dry nuts and seeds on speed 9 for 10 seconds.
- Add remaining ingredients, using 200-300g water, depending how thick you like it, and mix on speed 8 until well mixed and super smooth. Use the spatula to help mixture along as it mixes.


Variation:
For a high protein, super-food 'green cheese', you can also add 1 bunch of parsley, 1 tsp spirulina powder and 2 TBS flax seed oil.

Avocado Topping for a Dairy Free Pizza

When you love pizza and you can't have cheese, life is tough! But thank goodness I found this recipe for a creamy avocado pizza topping in 'Rejuvenate Your Life' by Serene Allison (which I've slightly altered). It is so delicious, even my kids love it and come back begging for more. Yay! So for all you dairy-free pizza lovers out there - here's one for you! (By the way, you don't have to be dairy free to love it. And it's great as a dip too.)

I also like to sprinkle macadamia 'cheese' on top - you can find that recipe here in this post.

1. First, make and cook your pizza bases - I usually make either a yeast spelt crust, or a yeast-free scone dough crust, or a gluten free crust. (The gluten free crust can be made with 2 tsp baking powder instead of yeast, if you want it to be yeast free.)  You can even make a raw, dehyrdrated crust if you like.

2. While they're cooling, make the topping. In your Thermomix, mince the garlic on speed 7 for 3 seconds, then add the remaining ingredients and mix until smooth & fluffy:
- 2 cloves garlic
- 4 large avocados
- 4 tblspns raw almond butter (or you can just chuck in a couple of handfuls of roasted or raw almonds and a tablespoon of olive oil if you don't have any almond butter made up already)
- 2 tblspns Tamari
- a small piece of fresh chilli (optional)
- handful of fresh parsley
- 1/4 tsp cumin powder
- 1/4 tsp curry powder
- 1/4 tsp ginger powder
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- sea salt to taste
- juice of 1 lemon 

3. Spread a good, thick layer on each pizza base, and top with some or all of the following:
- sun dried tomato strips
- kalamata olives
- green olives
- raw capsicum strips or pieces
- roasted red capsicum or eggplant
- diced fresh tomato or cherry tomato halves
- chopped fresh herbs (chives, lemon balm, oregano, basil)
- drizzle of fresh lemon juice (opt.)

I like to put all the toppings into separate bowls and let everyone choose their own toppings - the kids enjoy eating this way.  Warning: you will have garlic breath afterwards, but it will be completely worth it!!!  :D

Pizza!

This is an egg pizza with tomato paste, herbs, olives, sun-dried tomatoes, fetta, onion & capsicum.

Who doesn't love pizza?!! It's such an easy meal, and the options for toppings are endless. When there's lots of kids here (which is quite often!), pizza is a popular meal - the kids all like to help make them, and I save dishes and mess by serving slices on paper towels and sending the kids outside!

Pizza Dough

1. Preheat oven to 200° C (400° F).

2. Place in food processor/Thermomix:
• 1 tablespoon dry instant yeast
• 500g (approx. 18 oz) spelt flour (half w/meal half white is nice)
• 1 t salt
• 65 ml (2 fl oz) olive oil
• 3 teaspoons sugar or 2 t honey
• 265 ml (9 fl. oz) warmish water

3. Process on medium speed for 10 seconds, or until mixed in, then on kneading setting for 2 or 3 mins, adding more flour if needed, until dough is soft and springy, but not sticky. (Or knead by hand, approx. 10 mins.)

4. Leave in processor to rest while preparing toppings.

5. Divide dough in two, and roll out to fit two large pizza trays. If you like thick, bready bases, add toppings, leave for 20 mins, then cook. If you like thin bases, add toppings and cook straight away. Takes about 15 mins to cook, or until ready.

Topping Ideas
(pick a spread and try different variations of toppings - the more the merrier, except when it comes to a great mushroom, garlic, olive oil & mozzarella topping - my favouite!)

• Spread base with: tomato paste / pizza sauce / olive oil & fresh minced garlic / baba ghanoush (roasted eggplant & garlic dip)
• Sprinkle with mixed herbs / garlic powder / fresh chopped garlic / chopped onion, capsicum, olives, fetta cheese, fresh bocconcini, parmesan, ham, pineapple, sun-dried tomatoes, chargrilled eggplant or capsicum, anchovies, whisked raw eggs, etc...
• Top with shredded mozzarella or a little fresh parmesan if you can have it.

Dairy free toppings

• pesto; grilled eggplant, zucchini, mushroom and onion slices (brush w/ olive oil & crushed garlic, bake 5 mins in hot oven); roasted red pepper / sun-dried tomatoes; fresh tomato slices; chopped olives; fresh or dried basil & oregano.

Salad Pizza Bread

• Spray pizza bases with olive oil spray & prebake.
• Chop up 2 cups mixed lettuce leaves, 2 cups fresh tomatoes, 1 cup chopped avocado & 1/2 cup chopped red onions, and mix together in large bowl.
• Mix together in small bowl: 3 T red wine vinegar, 2 T fesh lemon juice, 1 t raw honey, 1 t sea salt, 2 T water, 1 minced garlic clove, 1/2 t each of dried oregano, dried basil, freshly ground black pepper, crushed red pepper flakes (opt); add 1/4 cup olive oil and whisk thoroughly. Pour over veges, mix in, spread on base, slice and enjoy!

I have another dairy free topping that's my favourite, and you don't even notice the cheese missing - I've lent out the recipe book, so I'll post that one next week.