Salmon and seaweed pizza

Salmon and seaweed pizza

Everyone loves a pizza and this is no exception. This gluten free pizza with a twist is an original, adaptable and delicious addition to your recipe repertoire.

SERVES: 4 PREP TIME: 20 mins COOK TIME: 15 mins

Ingredients

  • 4 sheets nori seaweed, gluten free
  • 3 fillets salmon, skinned and boned
  • ½ cup fresh dill, roughly chopped
  • ½ cup coriander, roughly chopped
  • ½ cup parsley, roughly chopped
  • 280g baby spinach
  • 1 medium chilli, roughly chopped

Method

  1. Pre-heat oven to 150˚C.
  2. Lay single seaweed sheets out on lightly oiled baking trays.
  3. Place all the other ingredients in a food processor and blend until well combined – the mixture will become dough-like.
  4. Spread the mixture evenly over each seaweed sheet – approximately 1cm deep.
  5. Place in the oven and bake for 15-20 minutes until slightly golden on the top but still moist.
  6. Cut into slices and serve.

Inspirations and top tips

  • Mix it up with the toppings – try pesto, garlic, baby spinach, roasted broccoli or baby tomatoes. Once cooked you can sprinkle fresh herbs, rocket and/or a sprinkle of sesame seeds on top
  • If you are feeling really adventurous you can roll the nori sheets before baking and then slice once cooked
  • Can be stored in an airtight container for up to 3 days in the fridge

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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