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 higher in protein and lower in carbs than a traditional pizza base. And with some chicken on top, you get a great, protein-rich meal, which is great in the morning as it fills you up for longer and gives you energy. If you have fluffy bread and cereal for breakfast, the 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, and egg free.
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.
- 150g white quinoa
- 2 Tbspns chia seeds
- 1/2 tsp sea salt
- 180g water
- 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.]
- Grind quinoa, chia and salt in Thermomix bowl for 1 minute, speed 9.
- Add water and mix on speed 5 for 10 seconds.
- 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.
- Bake at 200C for 20-30 minutes, depending how crispy you like it.
- 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.
(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.)
- 2 garlic cloves
- 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)
- 1 chicken breast, thinly sliced
- baby spinach
- chopped tomato
- thinly sliced Spanish onion
- fajita chicken
- dairy free sour cream
- While the pizza bases are cooking, make the toppings.
- Chop garlic on speed 7 for 3 seconds
- Add the remaining ingredients except the chicken and mix on speed 5 for 5 seconds
- Add chicken and cook for 5 minutes, Varoma temperature, reverse speed soft, with MC off. 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!
- When flatbread is cooked, remove from oven and add the toppings