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Grain Free Pizza Base (AIP, paleo, low carb, yeast free, egg free)



4 person(s)

Grain Free Pizza Base (AIP, paleo, Tapioca/arrowroot free, yeast free)

  • 40 g chia seeds
  • 220 g almonds
  • 150 g Coconut Flour
  • 2 teaspoons Psyllium husk
  • 2 tablespoons Gelatine powder
  • 4 tablespoons olive oil
  • 1 teaspoons Bi Carb Soda
  • 1 teaspoons Cream of Tater
  • 250 g warm water
  • 1 teaspoons salt

Recipe's preparation

  1. -Pre-heat oven to 210C.
    -Mill Chia seeds and almonds 10 sec, sp 8.
    -Add Coconut flour, psyllium, gelatine, Bi carb, cream of tarter and salt, mix 5 secs, sp 5.
    -Add water and oil and mix 5 secs, sp 5.
    -Knead for 1 min interval speed (kneading function)
    -Check consistency and add extra coconut flour by desert spoon if dough is sticky.
    -Divide into two and roll into two thin and crispy bases. A silicone mat is handy for this step (or baking paper).
    -Cook for 10-15 minutes until lightly golden.
    -Top with desired toppings and cook for another 8-10 mins depending on toppings. Please watch the edges as they can brown up quite quickly.

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Thanks to 'Grazed and Enthused' who inspired this recipe with her AIP pizza base.

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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