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Paleo Cauliflower Pizza Base that doesn't crumble


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Ingredients

4 portion(s)

  • 30 grams Chia Seeds (Black or white)
  • 40 grams buckwheat
  • 40 grams Linseeds
  • 140 grams arrowroot or tapioca starch
  • 320 grams cauliflower
  • 1 tablespoons apple cider vinegar
  • 2 teaspoons Yeast (Dried)
  • 1 teaspoon Coconut or rapadura sugar (Optional)
  • 2 teaspoons fine himalayan or fine sea salt
  • 60 grams olive oil
  • 100 grams Water (warm)
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Recipe's preparation

    Pizza Base Method
  1. 1.  Place all seeds into bowl and mill on sp 10 for 10  sec

    2.  Add Tapioca or Arrowroot and cauliflower and chop on sp 7 for 10 sec or until its smooth(ish)

    3.  Add everything else and mix on sp 5 temp 40 deg for 1 min (or until combined and warm)

    4.  Half the mixture and devide over two or three trays and put in the oven on lowest temo for half an hour to proove

    5.  Turn oven up to 220degC and cook 15-20 mins on one side

    6.  Flip and cook 10-15 mins on other side

    7.  Freeze or top with your favorite toppings.  Our favorite are the ketchup sauce from the basic cookbook with red onion, cherry tomatos, olives, capers, macadamia or cashew cheese and cook on 200DegC for about 10 mins until everythings warmed through.  Top with fresh basil leaves to serve.  

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Accessories you need

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Tip

Sometimes you will need to adjust the water depending on how fresh the cauliflower is.  Have it so it is smooth to paste onto the tray.  

I also use this as a bread to dip into dips or soups or as a side to a Quinotto (paleo risotto).  


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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  • Great recipe! Good to see a GF base that isn't...

    Submitted by JenQ on 22. July 2018 - 09:48.

    Great recipe! Good to see a GF base that isn't loaded with eggs or cheese. Just wondering if it is meant to rise much? And any tips for spreading it out more evenly?

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  • This is an awesome recipe! Thank you for putting...

    Submitted by ecorbetto on 13. February 2018 - 22:04.

    This is an awesome recipe! Thank you for putting in the hard yards testing it to make it perfect tmrc_emoticons.) next time I'm planning on putting the dough in between two pieces of baking paper and rolling it to make the spread a bit more even as my edges were crunchy but the middle was still doughy. This is definitely on the 'make again' list.

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  • I've been testing GF pizza bases for a couple of...

    Submitted by banarie on 17. February 2017 - 17:07.

    I've been testing GF pizza bases for a couple of weeks now and have finally found my favourite! Thanks so much for sharing! I love the texture of it as well as the taste, plus the fact you're getting a vegetable thrown in for added nutrition. I was in a hurry for these to be finished so only waited 15 mins for it to prove (Step 4), but still turned out amazing. Thanks again.

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  • Thanks for your receipe. this

    Submitted by Turnhorri on 15. October 2016 - 13:22.

    Thanks for your receipe. this was fantastic and so far the best GF receipe ive tried, im thinking of using it the make hambuger buns. Awesome. 

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  •   Wow you don't waste any

    Submitted by cathd on 1. August 2016 - 22:46.

     

    Wow you don't waste any time!  I only posted this recipe at about 4:30pm today.  I'm so pleased you like it. I've been tweaking it for a few months to get the texture right for my tastebuds!  

    Cath’s Thermo Tricks

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  • Wow you don't waste any time!

    Submitted by cathd on 1. August 2016 - 22:44.

    Wow you don't waste any time!  I only posted this recipe at about 4:30pm today.

    Cath’s Thermo Tricks

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  • Delicious!!!!

    Submitted by erikaandco on 1. August 2016 - 20:00.

    Delicious!!!!

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