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Preparation time
Total time
16 portion(s)


Pizza base

  • 260 g raw almonds
  • 2 tbsp arrowroot starch
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp dried basil
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 2 tbsp olive oil

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Recipe's preparation

  1. Preheat oven to 200°C. Set aside two baking trays (30 x 40 cm).
  2. Place almonds into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
  3. Add all remaining ingredients and mix 5 sec/speed 5.
  4. Transfer half of the dough onto a sheet of baking paper (50 x 30 cm), then place another piece of baking paper over the top. Roll out dough into desired shape (approx. 1/2 cm thick). Remove top layer of baking paper and transfer pizza base onto baking tray. Repeat process with remaining half of dough and place onto second baking tray.
  5. Bake for 5 minutes (200°C), then set aside to cool. Increase oven temperature to 220°C.
  6. Top pizza bases with desired toppings, then bake for a further 5-8 minutes (220°C) until golden brown. Transfer pizzas onto a chopping board and cut into slices. Serve immediately.


For our pizza we used salmon, red onion, creme fraiche, watercress and cappers as toppings.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

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Pizza base



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