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