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PIZZA BASE (GLUTEN FREE, CORN FREE, SULPHUR FREE, NUT FREE)


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Ingredients

4 portion(s)

Pizza Base

  • 250 grams Buckwheat groats
  • 1 tablespoon Flaxseed Meal
  • 3 tablespoons arrowroot flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 240 grams water
  • 60 grams olive oil
  • 1 tablespoon apple cider vinegar
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Recipe's preparation

    Pizza Base
  1. Preheat oven 190 degrees and line a 30cm tray with baking paper.
  2. If using buckwheat grouts Mill flour speed 9 for 60 seconds
    or
    If using buckwheat flour add and continue[/size]
  3. Add the remaining dry ingredients and mix on speed 4 for 10 seconds.[/size]
  4. Add remaining ingredients and mix on speed 5 until combined, Mixture will be really thick (like a cake batter)
  5. Scoop out the dough and divide into 4 even portions.
  6. Place portion onto lined tray and smooth out evenly with wet hands/spatula.
  7. if storing for future seperate each baked portion with baking paper & keep in an airtight container or sealed with beeswax paper/cling wrap store in freezer for to 3 months
  8. Add favourite toppings and bake for a further 10 minutes (Allow time to defrost if using stored bases)
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Accessories you need

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Tip

this recipe is a variation created to suit those that are gluten free corn free sulphur free nut free.

Buckwheat is a gluten free, low GI seed (despite its name). Buckwheat is high in minerals (copper, manganese, magnesium) and vitamins (B vitamins) as well as being high fibre and a good source of protein.

add your favourite toppings and enjoy delicious pizza that's filled with nutrition!


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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