Quirky Cooking
Ingredients
- 2 Tblspns linseeds or chia seeds
- 2 Tblspns warm water
- 120 g basmati rice, raw
- 120 g brown rice, raw
- 80 g millet, raw
- 40 g dry chickpeas
- 140 garrowroot flour (or tapioca starch, or potato starch)
- 40 gmixed seeds (linseeds, pepitas, sunflower seeds)
- 2 tsp dry yeast, (or 1 sachet)
- 2 tsp sea salt
- 380 g warm water
- 1 tbsp apple cider vinegar
- 60 g extra virgin olive oil, (plus a little more for cooking)
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6
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7Preparation
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8
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Recipe is created forTM 31
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9
Recipe's preparation
Preheat oven to 220 degrees C.
1. Mix linseeds or chia seeds with water in a cup, and leave to soak for a few minutes.
2. Grind brown and basmati rice in Thermomix on speed 9 for 1 minute, or until finely ground. (Tip: Put a piece of kitchen paper towel under the MC to stop the grains from spitting out onto the lid.)
3. Add millet and chickpeas and grind for another minute on speed 9, or until finely ground.
4. Add flour, yeast, seeds and salt and mix on speed 6 for 10 seconds.
5. Add oil and wet ingredients (including linseeds and water) and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed. The mixture should be like a thick cake batter. If it's too runny, add a little more flour.
6. Line three or four pizza trays with baking paper and drizzle with extra virgin olive oil. Divide mixture between the pizza trays and spread each one into a circle with a spatula.
7. Drizzle pizza batter with some extra virgin olive oil, especially around the edges so that they crisp up nicely. Spread with pizza sauce and toppings, and bake in hot oven for 25 - 30 minutes, or until browned and crispy.
Accessories you need
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Spatula TM5/TM6
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Tip
You can make 3 or 4 pizzas from this recipe, depending on how thick you like the crust. The thinner it is, the cripier, of course. And if you like it crispy, use plenty of olive oil on the baking paper and drizzled around the edges of the crust.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentI made these tonight... so good. ...
I made these tonight... so good.
For me, this recipe made three pizzas
Figuring out how to mair the dough into a circle was tricky, but olive oil to the rescue and we were good.
Thank you 🤩👍
[size= medium]Haven't made this for a few months,...
[size= medium]Haven't made this for a few months, however, as I mentioned back in 2016 it is still one of my favourite recipes on the community. I usually make 4 bases out of this and two of them I bake a little longer and use those as crackers. Really enjoy the comments from others so I can try different GF flours and also techniques. Thank you for the delicious recipe[/size]
Turned out so well. I subbed in besan (chickpea)...
Turned out so well. I subbed in besan (chickpea) flour for the whole chickpeas. Tastes really good, is filling and you know whats in it (unlike the GF pizza bases from chain pizza stores). I did bake mine for about 15 min, then added toppings and baked again till the cheese was golden. Thanks for the recipe.
These are the BEST pizza bases ever! Would never...
These are the BEST pizza bases ever! Would never even know their GF. Will make a regular appearance in our house.
Wanting to try this recipe tonight - can I make...
Wanting to try this recipe tonight - can I make the bases this morning and let them sit on the bench until tonight? Should I par-bake them for 10 minutes first?
Sarah Tobin: great, you have just answered my...
Sarah Tobin: great, you have just answered my question. Quinoa it is. .
This is the best gf pizza base I have ever made! I...
This is the best gf pizza base I have ever made! I didn't have any millet so used lupin flakes and hemp seeds and it turned out perfectly. My husband and I both loved it. 🍕👍
My new go-to recipe! Thank you Jo. I use less...
My new go-to recipe! Thank you Jo. I use less water, or I have a too-thin batter. I have subbed in different grains, depending on what's in the pantry. It always seems to come good, and I get great pizza. And non coeliac hubby wants more. That's a win in my books!
Seems a pretty versatile recipe - I didn’t have...
Seems a pretty versatile recipe - I didn’t have a lot of the ingredients on hand but was able to substitute successfully and halved the recipe. Will definitely try again with all of the listed ingredients.
Have tried a number of gluten free pizza bases and...
Have tried a number of gluten free pizza bases and this is the best by far. Thank you.
Brilliant!! We have a few
Brilliant!!
We have a few people over this arvo for a get together! Initially the plan was a bbq and I had to come up with another alternative quickly because of heavy rain! I decided on GF pizza (GF guests) and they have turned out amazing! Super easy base and definitely worth getting all th ingredients for! I pre-cooked the bases first and found it easier.
Cheers
Shaz
Love this base!! Have made it
Love this base!! Have made it over and over and always with great results and praise from the kids! I sometimes make extra and freeze it so I have some ready for "quick" meals when needed!
Hi, im not sure if you have
Hi,
im not sure if you have found a replacement for chickpeas, but we have the same issue in our family with intolerances. I usually weigh in the equal amount of quinoa or sorghum flour- whatever I have, after the grinding process. Obviously, if you have whole quinoa, add it at the same time as you would the chick peas, so they can be ground
With a GF hubby and many
With a GF hubby and many friends who like to "eat clean" this is a go to party favourite. Also works great cooked plain then cut into strips for use in dips. Dough freezes really well too for use at a later date.
Hi Jennae I've had this
Hi Jennae
I've had this happen with poor quality "baking paper" and it's seriously disappointing. I highly recommend using Glad Bake. It is so good that you can put a second piece of this paper over the big blob of pizza batter (plus sprinkling of oil) on the tray then use flat hands to spread out the batter to create your pizza. Leave the paper on, cook 5-10 mins, remove from oven, paper just pulls off, add topping and back into over for 10 mins. Magic!
Happy GF pizza making,
John
John Clark
Independent Consultant (WA)
One of my favourite recipes
One of my favourite recipes on the community. This GF pizza base is better than normal pizza bases. I absolutely love these they are the best! Sometimes I cook one of them a bit longer and eat them as crackers. My non-GF friends like them too. Thanks!!
Jennae wrote: Hello some
I had this problem as well. The third base I put directly onto the pizza tray with a lot of oil and it came off fine.
Hello some advice please. I
Hello
some advice please. I have made this a few times and added oil to baking paper but when pizza is cooked, the paper always sticks to the bottom and I then have to tear peices off and some I just cannot remove. I am using tapioca starch. Could that be the problem?
Thanks
Our household also has
Our household also has intolerance issues with chickpeas. I substitute soy flour and it works really well. Jo will probably have other alternatives to suggest.
A great tip with this recipe is to cover the portion of batter on the pizza tray with a little olive oil, cover with a piece of baking paper, then simply spread by pushing out with hands. Quick and no mess. Bake for 10 mins, then take out and lift of baking paper. Put on your topping ingredients and back into the oven for 10 to 15 mins.
This is a great recipe from Quirky Jo.
John
John Clark
Independent Consultant (WA)
Love this Pizza, finally GF
Love this Pizza, finally GF pizza that tastes like real Pizza
simple and scrumptious my
simple and scrumptious my perfect combination
This is our favourite 'go to'
This is our favourite 'go to' pizza base. I can't eat gluten so we always have to make gluten free. This pizza base is absolutely delicious, full of nutrition and my partner even loves it. Said it's the best home made base he's had
Can I use something other
Can I use something other than ChickPeas? Sorry, intolerance issues.
Highly recommended! Turned
Highly recommended! Turned out really well and tastes great - thanks for a top recipe!
The best GF Pizza base and if
The best GF Pizza base and if you dont want to make the full batch just do half the mixture. They freeze great if you par cook them.
Mazza FNQ
What a great recipe. Made
What a great recipe. Made this yesterday and par-baked them as suggested by others. Absolutely delicous. They are surprisingly filling so you eat much less pizza! Didn't have any millet so used quinoa. Worked brilliantly. LOVE this recipe and highly recommend.
Absolutely delicious! I pre
Absolutely delicious! I pre cooked the base for 10 minutes and then added the topping. Everyone raved about how good they were. So much better than store bought GF bases. Even the non gluten free people chose these over normal pizza bases! Thank you
Thankyou for sharing this
Thankyou for sharing this recipe, it was delicious!!! We had pizzas that night and I had it the next day to dip into my homemade pasta sauce. Thanks again
A perfect recipe! Had the
A perfect recipe! Had the family over to try this out and everyone loved it! None of u are gluten free but will definitely be using this recipe again
Awesome, par-baked and popped
Awesome, par-baked and popped on the oz-pig (woodfired pizza oven) - everyone devoured it.
This recipe is amazing
This recipe is amazing whenever I've made it along with a normal pizza, people who can eat both always comment on how much they love the gluten free pizza. Thank you for sharing
Disappointed We made this
Disappointed
We made this recipe and did everything exactly as it said, but my GF friend didnt like it at all, I tried some of it as well and it wasn't the best. Perhaps I messed it up somehow??
This is a great recipe. Thank
This is a great recipe. Thank you now a family favourite
Jo - Independant Thermomix Consultant
https://www.facebook.com/Thermosaver
This pizza base taste great.
This pizza base taste great.
Not one piece left! my hubbie
Not one piece left!
my hubbie and 3 kids devoured two whole pizzas.
I did pre cook the bases first then added the toppings.
This recipe is amazing delish
This recipe is amazing delish base and even loved by my fussy, gluten loving diva Husband!! Totally worth all of the ingredients can not wait to have pizzas again.
I made two batches of this as
I made two batches of this as mini pizzas for an upcoming party. I don't eat gluten free but one of my guests does so I thought it would be easier to make the whole lot GF-friendly. I part-baked everything (for 10 min) in advance then stuck the bases in the freezer so I haven't tasted them properly yet, but I did break off a tiny piece and it was quite flavoursome. I coudn't find any millet so I used extra dried chickpeas.
ETA: A week after the party I can confirm that this recipe does make a very tasty pizza base! I took the part-baked ones out of the freezer in the morning, added toppings and baked for 15 minutes just before guests arrived. They were very well received. Happily, I have some spare bases leftover too!
A great thing to keep in the freezer for a quick and easy mid-week meal or weekend lunch.
Hi Monniemon - it does come
Hi Monniemon - it does come out very sticky. You kind of have to spread it into the right shape on your baking tray rather than knead or roll it out.
This is such a great recipe!
This is such a great recipe! I'm hooked!
I've made this recipe a few
I've made this recipe a few times now and everytime I am super impressed. The taste is amazing and if I can wait long enough for them to cook, they are nice and crispy
A favourite for me! Sad,
A favourite for me! Sad, though, as I made a heap of bases and froze them. My freezer has none left! They are great for lunches too
Do you mean freezing it
Do you mean freezing it uncooked? I froze mine once they were cooked for the inital time (put into freezer without any toppings). Froze beautifully with and without topppings on it.
Not sure what I did wrong but
Not sure what I did wrong but my consistency was really sticky and not doughy so I had to do another batch of flour. Loved the end result but would love to know what I did wrong or if it was suppose to be like I described above.
a favorite in our house. I
a favorite in our house. I use buckwheat instead of the brown rice because I like the flavor better, but always a winner. Love quirky cooking
Thanks Jo! I love this
Thanks Jo! I love this recipe. I do it with the rosemary, salt and olive oil and serve it with soup. Yum!
This is the best gluten free
I love this recipe! We all
Best best tasting pizza base
Best best tasting pizza base ever! Love the taste of this, my kids aren't a huge fan of the base, but they eat it. Make these once a fortnight. Yum yum! Thanks Jo you're an inspiration, I love all of your recipes!
m.
I used this as the base of a
I used this as the base of a BBQ chicken pizza tonight for my family. I am very new to the gluten free cooking but this turned out great. I cooked the base for 10 minutes before adding the topping also. I don't think I had the oven temp hot enough though as the base didn't turn out crisp
But it was very filling!! And the kids ate it all! Thank you 
Brilliant! I found it worked
Brilliant! I found it worked best when I cooked the base first, then took it out of the oven, added toppings and put it back in the oven. This made the base very crispy and lovely. Also replaced the chickpeas with buckwheat.