Gluten Free Pizza Bases
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Thermomix TM 31
Created: 2011-02-17 15:43
Changed: 2013-01-30 14:39
baking paper, 3 or 4 pizza trays
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients2 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 g arrowroot flour (or tapioca starch, or potato starch)
40 g mixed 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)
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.
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.