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Gluten free soft n fluffy pizza base


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Ingredients

2 piece(s)

Starter

  • 1` tablespoon honey
  • 240 g hot water, (hot as it can get from the tap is fine, but not boiling water)
  • 3.5 teaspoons active dry yeast

Main Ingredients

  • 350 g Gluten free all purpose flour, (Plain flour)
  • 2 heaped tablespoons xanthan gum
  • 2 heaped tablespoons Gluten Free Baking Powder
  • 1 teaspoon sea salt
  • 2 X-Large eggs, (70g)
  • 60 g Olive Oli
  • 1.5 teaspoons Apple Cider Viniger
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Recipe's preparation

    Method:
  1. (Makes 2 soft medium crust bases or one thick pan style pizza base)

    Suitable for TM31 users as well...

    1. 1.  Preheat oven to 220 degrees, 200 degrees for fan forced ovens.
    2. 2.  In the TM mixing bowl add the ingredients for the starter and mix for 10secs /speed 3.
    3. 3. Set the timer for 7 mins/40degrees/ gentle stirring to activate the yeast.  The starter should double in size and become frothy during this time and will cover the bottom blades.
    4. 4.  Into a bowl, crack the eggs and make sure no shell is in the dish.
    5. 5.  Weigh the oil into the bowl with the eggs, add the cider vinegar and set aside. (You can do this with the Thermomix even while the starter is being activated.)
    6. 6.  Measure the baking powder and xantham gum into a small dry bowl and set aside.
    7. 7.  As soon as the starter is done, immediately weigh in the plain flour and the add xanthan gum, mix, the egg mix and the salt. Mix 6secs/speed 6. Scrape down sides.
    8. 8.  Activate dough setting and knead for 2mins.
    9. 9.  Turn out onto a Thermomat or a well oiled plastic board and cut the dough into two portions using the TM spatula dipped in water.
    10. 10.  With wet or oiled hands press each portion into a round on pizza trays lined with baking paper, spray with oil so it doesn't dry out and allow to rise sitting on the stove for about 15-20 mins.
    11. 11.  Bake each base for approx 10 mins before removing to top with your favourite toppings or cool them to store and freeze as per notes below. 
    12. 12.  Return completed pizzas to the oven for about 10-15 mins until toppings are cooked or until cheese/cheese-like toppings are golden and bubbling.

    Notes:

    A) Bases can be cooled to freeze. Make sure they are tightly wrapped in baking paper and cling wrap to maintain freshness.

    B) Dough will appear stickier than normal flour based doughs because the protein structure of gluten free flours is different and they need more liquid to allow the dough to rise.

    This is how the dough is meant to be in order to get a good result.

    It will rise before baking and will puff up even more in the oven and be lovely and soft inside.

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Accessories you need

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Tip

This has been created from many experiments and a combination of bits and pieces learnt when trialling lots of other recipes without success.  Guidance in respect to Gluten Free flours and the differences in Gluten Free baking allowed me to understand the process and has resulted in a beautiful dough that almost matches any gluten based equivalent - even the non GF in the family is sure to love it!!


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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Comments

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  • Kath Greene: I never tried freezing raw (sorry for...

    Submitted by MadameKaz on 11. February 2019 - 15:13.

    Kath Greene: I never tried freezing raw (sorry for the delay, i lost my notification emails and didnt realise)

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  • hpt78: Guar Gum would work well (sorry for the...

    Submitted by MadameKaz on 11. February 2019 - 15:13.

    hpt78: Guar Gum would work well (sorry for the delay, i lost my notification emails and didnt realise)

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  • I use this recipe regularly and love it, I only...

    Submitted by hpt78 on 22. December 2018 - 17:07.

    I use this recipe regularly and love it, I only use 1 level tsp of xanthan gum, as thats all I find thats needed.
    Thank you for this recipe tmrc_emoticons.-)

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  • I found this crust to be very yummy and similar in...

    Submitted by maplekiwi17 on 22. October 2017 - 12:01.

    I found this crust to be very yummy and similar in flavour to regular pizza dough, however, I didn't enjoy the consistency when trying to spread out on the pan - only reason I didn't give it a 5 star.

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  • Big fan ! Although what's an alternative to...

    Submitted by hpt78 on 20. July 2017 - 14:43.

    Big fan ! Although what's an alternative to xanthan gum in this recipe ? Anyone tried one? As xanthan gum is not always on hand

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  • Hi can you freeze the dough rather than cook than...

    Submitted by Kath Greene on 12. May 2017 - 19:22.

    Hi can you freeze the dough rather than cook than freeze?
    Kath

     Kath g

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  • My son with coeliac loves this pizza dough. Best...

    Submitted by Cathcurrie on 19. December 2016 - 15:32.

    My son with coeliac loves this pizza dough. Best one we've made (and we've made a lot)!!

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  • Has anybody made this with an

    Submitted by BiUnderscoreAnca on 29. October 2016 - 14:01.

    Has anybody made this with an egg substitue? If so what did you find works best?

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  • Tried doing a double batch of

    Submitted by thermonelly on 27. June 2016 - 18:32.

    Tried doing a double batch of this. FYI it doesn't quite all fit in thermo bowl for tm31 anyway. Had to overcome a little speed bump with that but still tasted good in the end! 

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  • Ive made this twice now,

    Submitted by amandahs on 30. May 2016 - 19:37.

    Ive made this twice now, first time was a roaring success, even though I forgot to cook them before I put the toppings on they still came out perfetly.. Second time I decided to do pizza scrolls and one of my darling cherubs decided to turn the oven up to 250.. needless to say they didn't turn out so well!!Love this recipe though tmrc_emoticons.)

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  • Fabulous Pizza Dough. Easy to

    Submitted by StellsBells on 19. March 2016 - 15:12.

    Fabulous Pizza Dough. Easy to make and tastes like real pizza dough just like my BF non na used to make tmrc_emoticons.)

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  • This pizza base is

    Submitted by Kendre on 17. March 2016 - 22:05.

    This pizza base is amazing!!!!!!!!!! My friends love this base more than glutinous bases. Well done! So happy with this recipe and so very easy!

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  • Fantastic - the kids loved

    Submitted by Thermie-me on 11. February 2016 - 14:12.

    Fantastic - the kids loved it! I wouldn't have known it was gluten free if I hadn't of cooked it myself!

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  • Aahhh .... Cannot change the

    Submitted by TrudyB on 11. January 2016 - 19:51.

    Aahhh .... Cannot change the 1 star to 5 stars. Definatly a 5 star recipe

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  • Fantastic pizza base Used

    Submitted by TrudyB on 11. January 2016 - 19:48.

    Fantastic pizza base

    Used white wine vinegar as I didnt have apple cider vinegar. First GF pizza base Ive found i can knead in the thermy. Topped straight away and cooked on pizza stone. Even my sons teenage friends loved it. Thanks for the recipe. 

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  • Absolutely  devine. 

    Submitted by MandyC74 on 10. January 2016 - 11:57.

    Absolutely  devine.  Everybody  was a little doubtful being gluten free and we all know what gluten free bread can be like but this was amazing never going back to buying pizza bases  again.

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  • Made these tonight for the

    Submitted by Rowe_em on 1. January 2016 - 21:18.

    Made these tonight for the first time and they did not disappoint! Recipe was easy to follow and the bases were delicious. Thanks so much for the recipe I will be using it more often. 

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  • Great Recipe thank you for

    Submitted by MinkaW on 30. December 2015 - 17:12.

    Great Recipe thank you for sharing.

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  • Wow, so many alternative uses

    Submitted by MadameKaz on 28. December 2015 - 21:20.

    Wow, so many alternative uses for this dough that I hadn't thought to try.... Perhaps I should rename it Gluten Free Soft n Fluffy Everything! Lol

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  • Thank you GlutenFreeForMe29,

    Submitted by MadameKaz on 28. December 2015 - 21:16.

    Thank you GlutenFreeForMe29, I never thought of that application either... So happy people are enjoying the recipe!

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  • You are very welcome Jess, I

    Submitted by MadameKaz on 28. December 2015 - 21:13.

    You are very welcome Jess, I created the recipe to fill a gap as I have allergies and intolerances as well as friends of mine And it can be difficult when you have to make different dishes for other members of the family.

    So happy to hear it was successful for you on all counts!

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  • I used this recipe to make a

    Submitted by Glutenfreeforme29 on 28. December 2015 - 21:10.

    I used this recipe to make a herb and garlic bread pull apart and it turned out perfect

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  • Hi CHO, ive used all kinds of

    Submitted by MadameKaz on 28. December 2015 - 18:16.

    Hi CHO, ive used all kinds of GF plain flour and it works fine with any , it doesnt matter if yours has xanthum gum in it (all store biught plain flours have xanthum/guar gum or similar) the recipe is purposely adding extra to get the right consistency in the dough. 

    I do find that the best and least expensive GF flours from Aldi or Coles own brand are excellent though.

    Let me know how you went!

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  • Thanks

    Submitted by ChiefHomeExec on 28. December 2015 - 18:14.

    Thanks tmrc_emoticons.-)

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  • I originally used this recipe

    Submitted by Jessb1986 on 28. December 2015 - 13:36.

    I originally used this recipe for a Gozleme style dough.....was beyond amazing for that! I then used it for a Cob loaf and omg,  to die for! I shared this recipe on several Facebook groups and my own page because I NEEDED the world to know how delicious this bread is. My fussy gluten loving husband just loved it! This will be our go to dough recipe FOR EVER!! THANKYOU 

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  • Could you please mention

    Submitted by ChiefHomeExec on 27. December 2015 - 22:01.

    Could you please mention which brand of plain GF flour you used, as I think mine might already have xanthan gum in it, will adding more still be ok? Thanks tmrc_emoticons.-)

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  • Great pizza base. Had this

    Submitted by bekstuff on 25. October 2015 - 22:14.

    Great pizza base. Had this for dinner tonight. What a great recipe. 

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