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Poached Salmon and Lemon Caper Pizza

The whole family can help create quick delicious meals with the Breville Crispy Crust bench top pizza oven - it's fast and you won't get stuck in a hot kitchen.


  • Cauliflower dough

  • 300g cauliflower, chopped

  • 1½ tablespoons coconut oil

  • 50g buckwheat flour

  • ½ teaspoon sea salt

  • 2 pinches ground white pepper

  • 1 organic free–range egg

  • Topping

  • 1⁄3 cup tomato sauce

  • 1 cup baby spinach leaves

  • 200g poached salmon, flaked (see note)

  • 12 cherry tomatoes, halved

  • Salt and pepper, to taste

  • Lemon caper sauce

  • ½ cup coconut cream

  • 1–2 teaspoons lemon rind

  • 1–2 tablespoons lemon juice

  • 1 tablespoon capers, chopped

  • Salt and pepper, to taste

  • To serve

  • Chopped dill

  • Avocado oil


  • Cauliflower dough:

  • 1.

    Place the cauliflower in a food processor and pulse into tiny, fine cauliflower pieces - it should resemble rice.

  • 2.

    Add 1 tablespoon of coconut oil to a frying pan and place over medium heat. Lightly cook the cauliflower for 4–6 minutes, or until soft. Allow to cool completely.

  • 3.

    Place the cauliflower rice into the center of a tea towel, ball the edges of the towel, twist and squeeze out the excess liquid so it is completely dry.

  • 4.

    Preheat Pizza oven on setting PREHEAT for 15 minutes.

  • 5.

    Place the cauliflower rice, buckwheat flour, egg, ½ tablespoon coconut oil, salt and pepper in a bowl and mix thoroughly to form a smooth, thick batter.

  • 6.

    Grease a 30cm (12 inch) pizza pan with oil and line with baking paper.

  • 7.

    Pour the cauliflower mixture onto the lined tray and spread out evenly using a pallet knife to form a round base.

  • 8.

    Select CLASSIC crust setting.

  • 9.

    Transfer the pizza base onto the pizza stone and the close lid. Cook for 3 minutes or until the base is cooked through. Remove from the oven and set aside to cool.

  • Lemon caper sauce:

  • 1.

    Place canned coconut cream in the fridge for 2–3 hours.

  • 2.

    Combine ½ cup coconut cream with lemon rind, juice and capers. Season with salt and pepper.

  • Cooking the pizza:

  • 1.

    Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper.

  • 2.

    Top base with 2 tablespoons tomato sauce.

  • 3.

    Divide toppings evenly into two. Top with spinach, tomatoes and salmon. Season with salt and pepper.

  • 4.

    Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes.

  • 5.

    Open the lid and slide the paper out carefully, close the lid and cook a further 6–10 minutes or until cooked to your liking. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown.

  • 6.

    Open the lid carefully with oven mitt and remove pizza onto a chopping board.

  • 7.

    Top with dollops of lemon caper sauce, sprinkle with dill and drizzle with avocado oil.

  • 8.

    Cut into 8 wedges and serve.

  • Note:

  • 1.

    To poach salmon, bring 1 litre water to the boil add salmon and cook for 5–6 minutes, when cool flake salmon.


Recipe developed by Luke Hines for Breville. For more recipes, click HERE.

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