Ingredients
Starter
- 1` tablespoon honey
- 240 g hot water, (hot as it can get from the tap is fine, but not boiling water)
- 3.5 teaspoons active dry yeast
Main Ingredients
- 350 g Gluten free all purpose flour, (Plain flour)
- 2 heaped tablespoons xanthan gum
- 2 heaped tablespoons Gluten Free Baking Powder
- 1 teaspoon sea salt
- 2 X-Large eggs, (70g)
- 60 g Olive Oli
- 1.5 teaspoons Apple Cider Viniger
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
(Makes 2 soft medium crust bases or one thick pan style pizza base)
Suitable for TM31 users as well...
- 1. Preheat oven to 220 degrees, 200 degrees for fan forced ovens.
- 2. In the TM mixing bowl add the ingredients for the starter and mix for 10secs /speed 3.
- 3. Set the timer for 7 mins/40degrees/ gentle stirring to activate the yeast. The starter should double in size and become frothy during this time and will cover the bottom blades.
- 4. Into a bowl, crack the eggs and make sure no shell is in the dish.
- 5. Weigh the oil into the bowl with the eggs, add the cider vinegar and set aside. (You can do this with the Thermomix even while the starter is being activated.)
- 6. Measure the baking powder and xantham gum into a small dry bowl and set aside.
- 7. As soon as the starter is done, immediately weigh in the plain flour and the add xanthan gum, mix, the egg mix and the salt. Mix 6secs/speed 6. Scrape down sides.
- 8. Activate dough setting and knead for 2mins.
- 9. Turn out onto a Thermomat or a well oiled plastic board and cut the dough into two portions using the TM spatula dipped in water.
- 10. With wet or oiled hands press each portion into a round on pizza trays lined with baking paper, spray with oil so it doesn't dry out and allow to rise sitting on the stove for about 15-20 mins.
- 11. Bake each base for approx 10 mins before removing to top with your favourite toppings or cool them to store and freeze as per notes below.
- 12. Return completed pizzas to the oven for about 10-15 mins until toppings are cooked or until cheese/cheese-like toppings are golden and bubbling.
Notes:
A) Bases can be cooled to freeze. Make sure they are tightly wrapped in baking paper and cling wrap to maintain freshness.
B) Dough will appear stickier than normal flour based doughs because the protein structure of gluten free flours is different and they need more liquid to allow the dough to rise.
This is how the dough is meant to be in order to get a good result.
It will rise before baking and will puff up even more in the oven and be lovely and soft inside.
Method:
Tip
This has been created from many experiments and a combination of bits and pieces learnt when trialling lots of other recipes without success. Guidance in respect to Gluten Free flours and the differences in Gluten Free baking allowed me to understand the process and has resulted in a beautiful dough that almost matches any gluten based equivalent - even the non GF in the family is sure to love it!!
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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Comments
Kath Greene: I never tried freezing raw (sorry for the delay, i lost my notification emails and didnt realise)
hpt78: Guar Gum would work well (sorry for the delay, i lost my notification emails and didnt realise)
I use this recipe regularly and love it, I only use 1 level tsp of xanthan gum, as thats all I find thats needed.
Thank you for this recipe
I found this crust to be very yummy and similar in flavour to regular pizza dough, however, I didn't enjoy the consistency when trying to spread out on the pan - only reason I didn't give it a 5 star.
Big fan ! Although what's an alternative to xanthan gum in this recipe ? Anyone tried one? As xanthan gum is not always on hand
Hi can you freeze the dough rather than cook than freeze?
Kath
Kath g
My son with coeliac loves this pizza dough. Best one we've made (and we've made a lot)!!
Has anybody made this with an egg substitue? If so what did you find works best?
Tried doing a double batch of this. FYI it doesn't quite all fit in thermo bowl for tm31 anyway. Had to overcome a little speed bump with that but still tasted good in the end!
Ive made this twice now, first time was a roaring success, even though I forgot to cook them before I put the toppings on they still came out perfetly.. Second time I decided to do pizza scrolls and one of my darling cherubs decided to turn the oven up to 250.. needless to say they didn't turn out so well!!Love this recipe though