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

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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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6

33min

Preparation 3min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9
Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Baking Freezing Creative Easy Natural Quick Dinner Lunch Snack Everyday Kids in the kitchen Main course Pizza, focaccia

Recipe's preparation

Pizza Base

Preheat oven 190 degrees and line a 30cm tray with baking paper.

If using buckwheat grouts Mill flour speed 9 for 60 seconds
or
If using buckwheat flour add and continue[/size]

Add the remaining dry ingredients and mix on speed 4 for 10 seconds.[/size]

Add remaining ingredients and mix on speed 5 until combined, Mixture will be really thick (like a cake batter)

Scoop out the dough and divide into 4 even portions.

Place portion onto lined tray and smooth out evenly with wet hands/spatula.

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

Add favourite toppings and bake for a further 10 minutes (Allow time to defrost if using stored bases)

Accessories you need

Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.