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Photo of Middle Eastern beef and quinoa pizza by WW

Middle Eastern beef and quinoa pizza

Total Time
2 hr 10 min
25 min
45 min


Flour, plain, gluten free

1 cup(s), (135g)

Quinoa flakes

65 g, (1/3 cup)

Dry yeast

1 tsp, instant

Olive oil

1 tbs

Brown onion

½ medium, finely chopped


1 clove(s), crushed

Lean beef mince, raw

300 g

Ground cayenne pepper

¼ tsp

Ground allspice

½ tsp

Ground cumin

1 tsp

Lemon juice

1 tbs

Beef stock

½ cup(s), (125ml)

Tomato paste

1 tbs


2 medium, finely chopped

Orange sweet potato (kumara)

150 g, cut into 1cm pieces


1 small, thinly sliced

Pine nuts

3 tsp

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Fresh coriander

cup(s), leaves

Oil spray

2 x 3 second spray(s)


  1. Using electric beaters fitted with a dough hook, combine flour, quinoa, yeast and salt in a mixing bowl. Gradually add ⅓ cup (80ml) warm water and half the oil and mix until dough comes together. Increase speed to medium and knead for 3–4 minutes or until dough is smooth and elastic (see tip).
  2. Lightly spray a large bowl with oil. Using a spatula, transfer dough to bowl. Set aside, covered, in a warm, draught-free place for 1 hour or until dough increases in size slightly.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  4. Add pepper, allspice and cumin and cook, stirring, for 1 minute or until fragrant. Add juice, stock, paste and tomatoes and cook, stirring, for 5 minutes or until mixture has thickened. Set aside for 10 minutes to cool.
  5. Meanwhile, boil, steam or microwave sweet potato until just tender. Drain.
  6. Preheat oven to 240°C or 220°C fan-forced. Lightly spray a baking tray with oil. Using oiled hands, flatten dough on tray until it forms a 28cm x 18cm oval shape. Bake for 8 minutes.
  7. Spoon mince mixture over pizza base. Top with sweet potato and zucchini. Lightly spray vegetables with oil. Bake for 10–12 minutes or until golden and crisp, adding pine nuts for the last 5 minutes of cooking.
  8. Meanwhile, combine yoghurt and 1 tablespoon water in a small bowl. Drizzle pizza with yoghurt and sprinkle with coriander to serve.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: If you don’t have a dough hook, combine the ingredients with a spoon and then knead dough with your hands on a lightly floured work bench for 5 minutes or until smooth and elastic. Gluten-free dough won’t rise as much as regular dough (it’s the gluten that traps the air bubbles made by the yeast). It will also be a little stickier, so lightly spray your hands with oil to make it easier to spread out.