Click here to print this page

Planning Retirement Online

Lakeland are the leading supplier in kitchen and homewares and we've teamed up with them to bring you a selection of vegetarian recipes.

Visit Lakeland's website for more recipes!

Margherita Pizza with Quinoa Crust

Oriental mini sweetcorn skewers

Serves: 1


For the quinoa crust

  • 150g quinoa
  • ½ tsp sea salt
  • ½ tsp gluten-free baking powder
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsp flat-leaf parsley, roughly chopped

For the tomato sauce

  • 1 tbsp extra virgin olive oil
  • 1 shallot, peeled and finely chopped
  • 1 clove garlic, peeled and chopped
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • Pinch sugar
  • Salt and freshly ground black pepper

To serve

  • 125g tub buffalo mozzarella, drained and sliced
  • 1 large vine tomato, thinly sliced
  • 2-3 fresh basil leaves, roughly torn
  • 1 tbsp Parmesan cheese, finely grated
  • Salt and freshly ground black pepper
  • Drizzle extra virgin olive oil


  1. The night before you want to make the pizza, place the quinoa in a large bowl and cover with 3cm cold water. Cover and leave to soak overnight.

  2. Next day, preheat the oven to 200°C/Gas 6. Drain the quinoa well, rinse thoroughly under cold water and drain off any excess water. Transfer the quinoa to a food processor with the salt, baking powder, oil, water and parsley, processing on high for 3-4 minutes and regularly scraping down the sides of the bowl with a spatula. Process until the mixture is very well blended and almost smooth, resembling a thick batter.

  3. Line the pizza crisper with baking parchment. Transfer the quinoa mix onto the paper and spread it into a 23cm circle with a spatula or palette knife. Bake for 15-20 minutes, or until firm and lightly coloured.

  4. Meanwhile, to make the tomato sauce, heat the oil in a saucepan and gently fry the shallot and garlic for 2-3 minutes, or until softened. Add the chopped tomatoes, tomato puree, sugar and seasoning, bring to a boil, reduce the heat and simmer for 10-12 minutes until slightly reduced and thickened. Blend with a stick blender until smooth.

  5. Spread the cooked pizza base with half the tomato sauce right to the edges. Top with the sliced mozzarella and tomato, scatter over the basil and Parmesan, season generously and drizzle a little olive oil over the top.

  6. Bake the pizza for 15-20 minutes or until piping hot with melted cheese and nicely browned edges. Cut into slices and serve immediately.


More Lakeland Recipies

Back to Laterlife Interest Index


Bookmark This Share on Facebook Receive more like this

Latest Articles:

Gene therapy - the future of our health

scientist in lab

Gene therapy is hugely exciting. Whether it will fulfil its promise and in future years produce terrific treatments for many health problems we don’t know but at the moment, although still in its early stages, the results are very encouraging.


Art Masterclass
Spring Flowers

Step by step guide to creating a beautiful spring flowers landscape.


Listen free to uplifting joyous birdsong

Turtle dove

It is great news that we can now all enjoy natural birdsong at any time of day and night thanks to a new birdsong audio that the RSPB have put together.


Win great prizes in our current Competitions

Silver Travel

Click here to visit the competitions page.

Article Archive

The LaterLife Article Archive provides a comprehensive list of links, to all the current regular article series' as well as quick links to older articles.
Back to LaterLife Today

Visit our Pre-retirement Courses section here on laterlife or our dedicated Retirement Courses site


Advertise on