Gluten Free Pizza Base

Baking - savoury

Preparation time

20min

Total time

35min

Portion

0 slice(s)

Level

easy

TM 5

by gfKirsty

published: 2016/07/15

changed: 2016/07/16

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Ingredients

Dough

350 g Whey, Leftovers from HOMEMADE RICOTTA (in Thermomix Favourites), can use 300g water
10 g Yeast - Active Dried
15 g Rice Malt Syrup (or honey)
2 tablespoon pysllium husks
2 Eggs (optional), (I used 3 leftover egg yolks)
30 g oil, (Canola, rice bran, grapeseed, etc.) Use 40g if eggs omitted.

Dry Ingredients

50 g brown rice
100 g basmati rice
20 g Potato flour/starch
170 g Tapioca or arrowroot starch
150 g sorghum flour
10 g poppy seeds
1 pinch rock salt

Topping

2-4 tablespoon GRAVY LIKE GRAVOX! (by flynnfam), or other suitable sauce option
1 heaped tablespoon tomato paste
1 teaspoon mixed herbs, dried
100 g Cheddar cheese, grated, or other preferred cheese
1 slice rindless short cut bacon, chopped, or ham, or any preferred toppings
2 cherry tomatoes, sliced
40 g camembert, sliced
1 slice Pineapple, chopped
1 pinch chilli flakes, (Optional)

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Recipe's preparation

Mill rice into flour

Weigh Brown Rice and Basmati Rice into bowl.

Mill into flour - 1 minute on speed 9.

*** Set Aside***

Activate yeast and adding psyllium

Add water, rice malt syrup and yeast to bowl and heat on 37 for 2 minutes at speed 1-2. Scrape down bowl and repeat.

Allow to rest and activate while gathering other ingredients (approximately 5-10 minutes).

Add psyllium and oil, egg/s if being used and mix for 5-10 seconds on speed 2 to combine. Scrape down sides and mix again.

Add dry ingredients and mix on speed 2-3 for 30-40 seconds. Pause and scrape sides down if needed.

Mix on "Dough mode" for 1.5-2 minutes to complete combining. Repeat until combined, adding a little extra water if required.

Making the pizza

Divide dough into four portions. Roll each portion separately between sheets of baking paper.

Can roll edges over grated cheese, if desired.

Top with your choice of sauces (mixed on the pizza with the back of a spoon), cheeses and other toppings.

Bake for 15-20 minutes at 200C or until browned on edges and cheeses melted.

Tip

Recipe works fine yeast-free. Simply omit yeast and sugar, then soak psyllium for 5 minutes before adding eggs, oil and remaining dry ingredients.

Unused dough portions (approx 250g each) can be frozen, but must be double-wrapped to prevent drying out. Thaw fully before rolling.

This volume should be fine in the TM31

Thanks to KristanK for original recipe: "Failsafe" Gluten, Dairy, Soy and Egg* free Pizza base (+ topping suggestion)

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

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!

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.