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Gluten free pizza base (thin crust)



2 piece(s)

Gluten free pizza base (thin crust)

  • 245 g water
  • 1 tsp sugar, (optional)
  • 15 g dried instant yeast
  • 400 g gluten free flour
  • 30 g olive oil, plus extra for greasing
  • 1 tsp salt
  • 1 tsp xanthan gum, (optional - depends on flour blend)

Recipe's preparation

  1. Lightly grease a large bowl with oil and set aside
  2. Place water, sugar or malt powder and yeast into mixing bowl and mix 1 min 30 sec/37°C/speed 2.
  3. Add gluten free flour, oil, and salt. Mix 8sec / sp3
  4. Knead Dough mode2 min.
  5. Transfer dough into prepared bowl and work into a ball. Cover bowl with plastic wrap and leave to prove in a warm place until doubled in size (approx. 1 hour). Use as required.

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When using take small ball of dough from main batch and do a quick finger knead on a floured surface to make into a smooth ball. Use rolling pin to roll into thin crust.
For extra crisp base sprinkle polenta on tray under dough.

Cook for approximately 8-10 mins in oven / BBQ / pizza oven at 200 deg (temp and time depends on oven)

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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