Chia pizza with Sichuan pineapple and tomato

Pineapple is my absolute favourite pizza topping!


  • 350 gplain flour
  • 40 gchia seeds
  • 2 tspbicarbonate soda
  • 1 tspsalt
  • 1 tbspolive oil
  • 260 gwarm water
  • 10 gsemolina (to dust trays)
  • 300 gmozzarella

 For the sauce

  • 15 golive oil
  • 120 gonion, finely diced
  • 2 clovesgarlic, finely chopped
  • 400 gcan diced tomatoes
  • 5 gsalt
  • 2 gVegemite

Spiced pineapple

  • 200 gwater
  • 10 gfresh ginger
  • 1 stalk lemongrass
  • ½ tspwhole Sichuan pepper
  • ½ tspwhole black peppercorns
  • 1 tbspsugar
  • juice of half a lime
  • ½pineapple, peeled, cored and cut into chunks


Preheat oven to 200°C.

For the base, combine flour, chia, bicarbonate of soda and salt in a bowl. Pour in the oil and warm water and mix together. Turn out the mixture onto a clean, floured surface and kneed until the dough forms (about 2 minutes). Use a floured rolling pin to make two 28cm circles from the dough. Dust pizza trays with semolina and place the dough on the tray, pinching the edges to form a crust.

Bake pizza bases for 12 minutes, or until they start to look dry.

Meanwhile, for the sauce, heat the olive oil and sauté onion and garlic until translucent. Stir in the tomatoes, salt and Vegemite, and cook on medium heat until thick.

For the spiced pineapple, in a saucepan, bring the water, ginger, lemongrass, pepper, peppercorns and sugar to the boil, and simmer for 5 minutes before adding the lime juice. Pour over the pineapple and leave to cool.

Assemble the pizza on the cooked pizza base. Spread over the tomato sauce and mozzarella, finishing with well-drained pineapple chunks. Put back in the oven for a further 10 minutes, or until the cheese is golden.


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