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Gluten Free Pizza Base (with hidden veggies!) Makes 2 large bases


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Ingredients

8 piece(s)

Gluten Free Pizza Base (with hidden veggies!)

  • 1/2small cauliflower (florets)
  • 1small sweet potato
  • 1cup of warm water
  • 2tsp instant yeast
  • 1 1/2cups of gluten free flour
  • 1/3cup of almond meal
  • 1heaped tsp GF baking powder
  • 1tsp salt
  • 1tbsp psyllium husk powder
  • 2olive oil
  • 6
    1h 50min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    METHOD
  1. 1. Cut cauliflower and sweet potato into small pieces to fill the simmer basket of equal quantities. 50/50 ratio seems to work best but use what you have.

    [size= 14pt]2. Place simmer basket into jug with 1000ml of water. Put lid on an MC in place. Steam 20min 100C SP4.[/size]

    When cooked remove from the basket and spread the vegies on a tray lined with paper towel to cool. Once cool place the cauliflower into a tea towel/chux or similar to squeeze out the moisture.


    3. Place the sweet potato and squeezed cauliflower into the bowl with the olive oil and mix together till smooth ~20 sec SP4

    Set aside, no need to wash the bowl.

    4. Add warm water, sugar and yeast to the bowl. Let sit for 5min to activate the yeast.

    5. Add flour, almond meal, psyllium husk powder, baking powder, salt and reserved vegetable puree. Mix ~30sec SP4 to combine. At this point gauge the consistency of the dough. It needs to be midway between a batter and kneadable dough. This usually depends on the moisture content of the vegies. If it’s too wet add a little more flour. If it seems to stiff add a little water. The dough will rise better if it’s not too stiff.

    6. Place the dough into a greased bowl and cover with plastic wrap. A shower cap works well here! Let it rise in a warm place for ~45min to double in size.





    7. Cover 2 pizza trays with baking paper. Oil your spatula, divide the dough in half and slide each half onto a pizza tray. With a longer flexible spatula that has been oiled gently push the dough to spread it evenly to the edges of the tray (there will be some shrinkage on baking). The oil is necessary to stop the dough from sticking to the spatula and makes it easier to spread.






    8. Bake for 15-20min at 200C. Depending on your oven you may need to turn the trays around after 15 minutes.






    9. Top the base with your favorite toppings and bake 15-20min at 200C. My guide is when the cheese is melted and just turning brown.

    After much tweaking and perfecting we think this is the best gluten free pizza base we’ve tried. Hope you enjoy it as much as we do!
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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