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)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh Brown Rice and Basmati Rice into bowl.
Mill into flour - 1 minute on speed 9.
*** Set Aside***
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.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.
Mill rice into flour
Activate yeast and adding psyllium
Making the pizza
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)
See also her additional tips.
Thermomix Model
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Recipe is created forTM 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.
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