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Gluten Free Pizza Bases


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Ingredients

Gluten Free Pizza Bases

  • 2 Tblspns linseeds or chia seeds
  • 2 Tblspns warm water
  • 120 g basmati rice, raw
  • 120 g brown rice, raw
  • 80 g millet, raw
  • 40 g dry chickpeas
  • 140 g arrowroot flour (or tapioca starch, or potato starch)
  • 40 g mixed seeds (linseeds, pepitas, sunflower seeds)
  • 2 tsp dry yeast, (or 1 sachet)
  • 2 tsp sea salt
  • 380 g warm water
  • 1 tbsp apple cider vinegar
  • 60 g extra virgin olive oil, (plus a little more for cooking)
  • 6
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Preheat oven to 220 degrees C.

    1.  Mix linseeds or chia seeds with water in a cup, and leave to soak for a few minutes.

    2.  Grind brown and basmati rice in Thermomix on speed 9 for 1 minute, or until finely ground.  (Tip: Put a piece of kitchen paper towel under the MC to stop the grains from spitting out onto the lid.)

    3.  Add millet and chickpeas and grind for another minute on speed 9, or until finely ground.

    4.  Add flour, yeast, seeds and salt and mix on speed 6 for 10 seconds.

    5.  Add oil and wet ingredients (including linseeds and water) and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed.  The mixture should be like a thick cake batter.  If it's too runny, add a little more flour.

    6.  Line three or four pizza trays with baking paper and drizzle with extra virgin olive oil.  Divide mixture between the pizza trays and spread each one into a circle with a spatula.

    7.  Drizzle pizza batter with some extra virgin olive oil, especially around the edges so that they crisp up nicely.  Spread with pizza sauce and toppings, and bake in hot oven for 25 - 30 minutes, or until browned and crispy.

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Tip

You can make 3 or 4 pizzas from this recipe, depending on how thick you like the crust.  The thinner it is, the cripier, of course.  And if you like it crispy, use plenty of olive oil on the baking paper and drizzled around the edges of the crust.


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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Comments

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  • Brilliant!!  We have a few

    Submitted by Shaz_B on 30. September 2016 - 12:56.

    Brilliant!! 

    We have a few people over this arvo for a get together!  Initially the plan was a bbq and I had to come up with another alternative quickly because of heavy rain!  I decided on GF pizza (GF guests) and they have turned out amazing!  Super easy base and definitely worth getting all th ingredients for!  I pre-cooked the bases first and found it easier.

     

    Cheers 

    Shaz

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  • Love this base!! Have made it

    Submitted by Naomidavies78 on 14. August 2016 - 14:46.

    Love this base!! Have made it over and over and always with great results and praise from the kids! I sometimes make extra and freeze it so I have some ready for "quick" meals when needed! 

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  • Hi,  im not sure if you have

    Submitted by Naomidavies78 on 14. August 2016 - 14:44.

    Hi, 

    im not sure if you have found a replacement for chickpeas, but we have the same issue in our family with intolerances. I usually weigh in the equal amount of quinoa or sorghum flour- whatever I have, after the grinding process. Obviously, if you have whole quinoa, add it at the same time as you would the chick peas, so they can be ground

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  • With a GF hubby and many

    Submitted by CinieCooking on 13. July 2016 - 14:13.

    With a GF hubby and many friends who like to "eat clean" this is a go to party favourite. Also works great cooked plain then cut into strips for use in dips. Dough freezes really well too for use at a later date. 

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  • Hi Jennae I've had this

    Submitted by letstryit on 29. June 2016 - 11:32.

    Hi Jennae

    I've had this happen with poor quality "baking paper" and it's seriously disappointing. I highly recommend using Glad Bake. It is so good that you can put a second piece of this paper over the big blob of pizza batter (plus sprinkling of oil) on the tray then use flat hands to spread out the batter to create your pizza. Leave the paper on, cook 5-10 mins, remove from oven, paper just pulls off, add topping and back into over for 10 mins. Magic!

    Happy GF pizza making,

    John

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • One of my favourite recipes

    Submitted by bellla on 28. June 2016 - 21:40.

    One of my favourite recipes on the community. This GF pizza base is better than normal pizza bases. I absolutely love these they are the best! Sometimes I cook one of them a bit longer and eat them as crackers. My non-GF friends like them too. Thanks!!

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  • Jennae wrote: Hello  some

    Submitted by CarlieR on 6. February 2016 - 16:00.

    Jennae

    Hello  :)

    some advice please. I have made this a few times and added oil to baking paper but when pizza is cooked, the paper always sticks to the bottom and I then have to tear peices off and some I just cannot remove. I am using tapioca starch. Could that be the problem?

    Thanks

    I had this problem as well. The third base I put directly onto the pizza tray with a lot of oil and it came off fine. 

     

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  • Hello  some advice please. I

    Submitted by Jennae on 5. January 2016 - 13:12.

    Hello  :)

    some advice please. I have made this a few times and added oil to baking paper but when pizza is cooked, the paper always sticks to the bottom and I then have to tear peices off and some I just cannot remove. I am using tapioca starch. Could that be the problem?

    Thanks

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  • Our household also has

    Submitted by letstryit on 29. November 2015 - 11:12.

    Our household also has intolerance issues with chickpeas. I substitute soy flour and it works really well. Jo will probably have other alternatives to suggest.

    A great tip with this recipe is to cover the portion of batter on the pizza tray with a little olive oil, cover with a piece of baking paper, then simply spread by pushing out with hands. Quick and no mess. Bake for 10 mins, then take out and lift of baking paper. Put on your topping ingredients and back into the oven for 10 to 15 mins. 

    This is a great recipe from Quirky Jo.

    John

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • Love this Pizza, finally GF

    Submitted by Glamour Grandma on 29. November 2015 - 06:59.

    Love this Pizza, finally GF pizza that tastes like real Pizza

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  • simple and scrumptious my

    Submitted by thermieforever on 27. November 2015 - 23:43.

    simple and scrumptious my perfect combination

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  • This is our favourite 'go to'

    Submitted by leishy_leish on 30. July 2015 - 14:30.

    This is our favourite 'go to' pizza base. I can't eat gluten so we always have to make gluten free.  This pizza base is absolutely delicious, full of nutrition and my partner even loves it. Said it's the best home made base he's had :) 

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  • Can I use something other

    Submitted by vanduinb on 6. May 2015 - 14:10.

    Can I use something other than ChickPeas? Sorry, intolerance issues.

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  • Highly recommended! Turned

    Submitted by gothermojo on 17. April 2015 - 17:33.

    Highly recommended! Turned out really well and tastes great - thanks for a top recipe!

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  • The best GF Pizza base and if

    Submitted by Mazza on 12. March 2015 - 09:27.

    The best GF Pizza base and if you dont want to make the full batch just do half the mixture.  They freeze great if you par cook them.

    Mazza FNQ

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  • What a great recipe. Made

    Submitted by Sarah Tobin on 23. February 2015 - 13:58.

    What a great recipe. Made this yesterday and par-baked them as suggested by others. Absolutely delicous. They are surprisingly filling so you eat much less pizza! Didn't have any millet so used quinoa. Worked brilliantly. LOVE this recipe and highly recommend. 

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  • Absolutely delicious! I pre

    Submitted by lcc on 1. February 2015 - 11:01.

    Absolutely delicious! I pre cooked the base for 10 minutes and then added the topping. Everyone raved about how good they were. So much better than store bought GF bases. Even the non gluten free people chose these over normal pizza bases! Thank you  :)

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  • Thankyou for sharing this

    Submitted by Shedwards on 11. January 2015 - 13:42.

    Thankyou for sharing this recipe, it was delicious!!! We had pizzas that night and I had it the next day to dip into my homemade pasta sauce. Thanks again :-)

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  • A perfect recipe! Had the

    Submitted by kirstnz on 7. January 2015 - 07:19.

    A perfect recipe! Had the family over to try this out and everyone loved it! None of u are gluten free but will definitely be using this recipe again :)

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  • Awesome, par-baked and popped

    Submitted by Holly P on 25. December 2014 - 18:53.

    Awesome, par-baked and popped on the oz-pig (woodfired pizza oven) - everyone devoured it.

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  • This recipe is amazing

    Submitted by Tdaelman on 20. September 2014 - 14:43.

    This recipe is amazing whenever I've made it along with a normal pizza, people who can eat both always comment on how much they love the gluten free pizza.  Thank you for sharing

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  • Disappointed We made this

    Submitted by fakedelight on 7. August 2014 - 16:28.

    Disappointed

    We made this recipe and did everything exactly as it said, but my GF friend didnt like it at all, I tried some of it as well and it wasn't the best. Perhaps I messed it up somehow??

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  • This is a great recipe. Thank

    Submitted by Thermosaver Jo on 6. August 2014 - 13:24.

    This is a great recipe. Thank you now a family favourite :)

     Jo - Independant Thermomix Consultant

    https://www.facebook.com/Thermosaver

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  • This pizza base taste great.

    Submitted by maisey59 on 12. July 2014 - 18:23.

    This pizza base taste great. ;)

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  • Not one piece left! my hubbie

    Submitted by McGrath on 6. July 2014 - 18:28.

    Not one piece left!

    my hubbie and 3 kids devoured two whole pizzas.

    I did pre cook the bases first then added the toppings.

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  • This recipe is amazing delish

    Submitted by MissMindy on 30. June 2014 - 13:21.

    This recipe is amazing delish base and even loved by my fussy, gluten loving diva Husband!! Totally worth all of the ingredients can not wait to have pizzas again.

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  • I made two batches of this as

    Submitted by digibron on 21. June 2014 - 10:24.

    I made two batches of this as mini pizzas for an upcoming party. I don't eat gluten free but one of my guests does so I thought it would be easier to make the whole lot GF-friendly. I part-baked everything (for 10 min) in advance then stuck the bases in the freezer so I haven't tasted them properly yet, but I did break off a tiny piece and it was quite flavoursome. I coudn't find any millet so I used extra dried chickpeas.

    ETA: A week after the party I can confirm that this recipe does make a very tasty pizza base! I took the part-baked ones out of the freezer in the morning, added toppings and baked for 15 minutes just before guests arrived. They were very well received. Happily, I have some spare bases leftover too! :) A great thing to keep in the freezer for a quick and easy mid-week meal or weekend lunch.

     

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  • Hi Monniemon - it does come

    Submitted by digibron on 14. June 2014 - 22:17.

    Hi Monniemon - it does come out very sticky. You kind of have to spread it into the right shape on your baking tray rather than knead or roll it out.

     

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  • This is such a great recipe!

    Submitted by April and her Thermomix on 21. May 2014 - 13:52.

    This is such a great recipe! I'm hooked!

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  • I've made this recipe a few

    Submitted by sarahjgrace on 24. April 2014 - 09:13.

    I've made this recipe a few times now and everytime I am super impressed. The taste is amazing and if I can wait long enough for them to cook, they are nice and crispy :)

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  • A favourite for me! Sad,

    Submitted by JMRainbow on 9. March 2014 - 13:37.

    A favourite for me! Sad, though, as I made a heap of bases and froze them. My freezer has none left! They are great for lunches too :)

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  • Do you mean freezing it

    Submitted by JMRainbow on 9. March 2014 - 13:35.

    Do you mean freezing it uncooked? I froze mine once they were cooked for the inital time (put into freezer without any toppings). Froze beautifully with and without topppings on it. :)

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  • Not sure what I did wrong but

    Submitted by MONNIEMON on 1. March 2014 - 22:17.

    Not sure what I did wrong but my consistency was really sticky and not doughy so I had to  do another batch of flour. Loved the end result but would love to know what I did wrong or if it was suppose to be like I described above.

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  • a favorite in our house. I

    Submitted by Ezz.O on 1. March 2014 - 13:37.

    a favorite in our house. I use buckwheat instead of the brown rice because I like the flavor better, but always a winner. Love quirky cooking :D

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  • Thanks Jo! I love this

    Submitted by GezFaber on 5. February 2014 - 19:17.

    Thanks Jo! I love this recipe. I do it with the rosemary, salt and olive oil and serve it with soup. Yum!

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  • This is the best gluten free

    Submitted by gloriacicchini on 3. February 2014 - 18:35.

    :) This is the best gluten free pizza base I have ever tasted/made. Has anyone frozen the mixture? How did they go?

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  • I love this recipe! We all

    Submitted by shaz-the-wannabe-chef on 30. January 2014 - 22:22.

    :) I love this recipe! We all agreed (4 in my family plus 3 friends) it's nicer than an ordinary pizza base. And so easy to make. No kneading a dough - you just spread it with a spatula. We put the hide-the-vegies pizza sauce on it and some mozzarella cheese - yummo.

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  • Best best tasting pizza base

    Submitted by Kateris on 21. January 2014 - 22:40.

    Best best tasting pizza base ever! Love the taste of this, my kids aren't a huge fan of the base, but they eat it. Make these once a fortnight. Yum yum! Thanks Jo you're an inspiration, I love all of your recipes!

    m.

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  • I used this as the base of a

    Submitted by ContentMum on 18. January 2014 - 21:06.

    I used this as the base of a BBQ chicken pizza tonight for my family. I am very new to the gluten free cooking but this turned out great. I cooked the base for 10 minutes before adding the topping also. I don't think I had the oven temp hot enough though as the base didn't turn out crisp :( But it was very filling!! And the kids ate it all!  Thank you :)

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  • Brilliant! I found it worked

    Submitted by breinganc on 15. October 2013 - 22:28.

    Brilliant! I found it worked best when I cooked the base first, then took it out of the oven, added toppings and put it back in the oven. This made the base very crispy and lovely. Also replaced the chickpeas with buckwheat.  :)

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  • I have made this recipe twice

    Submitted by letstryit on 30. September 2013 - 15:37.

    I have made this recipe twice and am so pleased to have it in my repertoire!

    My wife is a coeliac and I am always on the lookout for good GF recipes.

    Don't be put off by the number of ingredients in the recipe. Track them down then create! 

    I prefer to cook the base for 10 minutes, then take out of the oven (can have another base cooking whilst you work on the topping for the one just out of the oven) and create the pizza of the moment ! I make three pizzas from the recipe.

    The cooled bases or complete pizzas freeze beautifully.

    Our favourite topping is based on the pizza Bianca recipe on this recipe community (chop the potatoes and fresh rosemary together) and supplement with what's in the fridge, but not too "busy" with flavours.

    Plain flour pizza bases come a distant second compared to this recipe! I don't know that I would bother now.

     

    John

     

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • This is hands down one of the

    Submitted by rhiannonnath on 16. September 2013 - 10:43.

    This is hands down one of the best GF pizza doughs I have ever eaten, even better that it was homemade by me! I gave some to hubby (Mr anti GF) and even he agreed that it was yummy :-)

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  • I tried this one last night -

    Submitted by jo_cairns on 7. September 2013 - 09:37.

    I tried this one last night - it tasted great!! But for some reason the base didn't hold together very well when we tried to slice the pizza and it fell apart. I'm new to both the Thermomix and to gluten free cooking. I'd appreciate any hints on what might have happened? Thanks!

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  • So impressed with this

    Submitted by CatrionaH on 4. June 2013 - 20:16.

    So impressed with this recipe....love it. Thank you so much.

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  • We absolutely LOVE this

    Submitted by Marina Powell on 1. May 2013 - 20:23.

    We absolutely LOVE this recipe. The wholefood elements are great!! Sooo healthy.

    Thank you, thank you, thank you XXX

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  • Thank you. I'm a new

    Submitted by DeniseT on 6. March 2013 - 13:20.

    Thank you. I'm a new consultant and need to cook gluten free pizza soon.

     

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  • Thanks guys, glad you like

    Submitted by Quirky Cooking on 30. January 2013 - 17:41.

    Thanks guys, glad you like it! :D

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

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  • Husband was impressed!

    Submitted by Ambstah on 29. January 2013 - 23:32.

    Husband was impressed!

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  • Thank you!  Thankyou! Thank

    Submitted by VeganAnni on 21. January 2013 - 23:18.

    Thank you!  Thankyou! Thank you!

    This is a brilliant recipe! I've been using the chia seeds instead of linseeds - just delicious. And I find it easier to spread on my lightly oiled trays with wet hands - pressing out to shape with knuckles then smoothing out.

    Such a great crispy base!

    Anni Turnbull

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  • I'm about to make this Gluten

    Submitted by AndieMerle on 14. October 2012 - 16:38.

    I'm about to make this Gluten Free Pizza Base, but don't have any flax seeds.. Will it matter?

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