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Gluten free pizza base



2 piece(s)

  • 300 grams Well and good pastry flour, (Not tried with other brands)
  • 1 sachet yeast dry
  • 1 pinch salt
  • 200 grams lukewarm water
  • 20 grams Evoo
  • 6
    1h 5min
    Preparation 35min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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's preparation

  1. Add water and yeast to bowl. Mix speed 2 for 20 seconds

  2. Add all other ingredients to bowl and knead for 1 min 30 secs - 2 mins.  add extra flour if necessary, should be a soft dough and not sticky or wet. 


  3. Prove in Thermomat or oiled covered bowl for approx half an hour

  4. Split dough into two, press out into desired pizza base shape.

  5. Bake in oven at 220 degrees for 5 mins

  6. Top with whatever you like, bake on 220 degrees until your toppings are done! 



I used the well and good pastry flour, this resulted in a soft dough.  Additional flour may be needed if dough is sticky.  Not tested with other type of flour.

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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