Ingredients
Dry Goods
- 350 grams gluten free flour
- 10 grams xanthan gum
- 15 grams instant yeast
- 5 grams salt
- 5 grams suger
- 30 grams Dry Milk Powder, Can be omitted
Fluids
- 25 grams olive oil
- 230 grams warm water, -- Not hot
- 5 grams Apple Cider Viniger
- 1 egg
- 1 egg white
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This base makes a slightly thicker base. Is quiet soft and most people will not pick that its GF
Add all dry ingredients to bowl
mix on 4 for 10 seconds
add fluids
mix on 4 for 15 seconds
Sit for 10 minutes
"Dough mode" Mix on dough mode for 4 minutesConventioinal Oven Pre-Heat to 425°F/ 220°C
Divide the dough between 2 pizza pans lined with baking paper
Spread the dough approx 13" or 33 cm
sit for approx 35 minutes in a warm draft free area untill it looks puffed up.
Bake in oven for 10 minutes
Remove and add toppings
Cook a further 10-15 minutes or untill toppings are hot bubbly and cheese is just starting to brown.
Heat WFO as per normal instriuctions
Divide the dough between 2 pizza pans lined with baking paper
Spread the dough approx 12" or 30 cm
sit for approx 35 minutes in a warm draft free area untill it looks puffed up.
Add toppings and cook to taste
Mix
Wood Fired Oven
Tip
If you are cooking in a wood fired oven try cooking the first minute or so on the tray and as soon as the dough can be lifted out of the pan safely... place pizza bareback on floor of your oven.
Goes well with
//www.recipecommunity.com.au/sauces-dips-spreads-recipes/cherry-tomato-sauce-pizza/204958
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.
Comments
Yeah, this is amazing! Thanks so much for sharing! I just wet my hands before working with the dough and it was super easy. Left half the dough out till later, as the first half was for my little kids, and the second dough was so thick and delicious. Also didn't use the milk powder and it was great!
Was the worst "dough" I've ever tried to work with. Took a good 20 minutes to get it on the tray and resembling somthing that looked like a circle. I couldn't use a spatula. It stuck to everything. I had to use my hands and it was just impossible.
I've decided to just bin it. Not going to bother baking it.
Amazing! I added more flour so I could roll it with my hands since as mentioned it was a very sticky dough.
This recipe was easy to make. I substituded chia seeds (milled) for xantham gum as I couldn't find it at my local supermarket. Tasted great and worked out really well. I would say it was decieving at first because the dough was really runny but once spread out and baked was perfect.
I'd like to freeze too. Has anyone tried it?
This pizza dough was delicious a bit sticky and it didnt look pretty going into oven but it certainly tasted amazing and even reheated well the next day...thankyou
This turned out so well. As others have commented the dough is very sticky, however, once I got it on the tray and flattened out a bit with the spatula I gave it a dusting of gf flour and loosely spread it over with my hands then I could even use the rolling pin without it sticking and got a lovely base. I've found the flour trick has worked for other sticky gf recipes (gnocci). I cooked the base for 10 minutes before adding the topping, but I reckon I'd cook it for 15. Turned out pretty nice.
Forgot to rate
I have just made this and couldnt wait for the 35 minutes sitting time and then didnt read it properly and failed to cook 10 minutes before adding the toppings. So even though i put it straight in a hot oven with toppings on, it turned out perfect and puffed up anyway while it was cooking. It was thick, crunchy on the edges and light in the middle, absolutely beautiful. Will be our go-to gf pizza recipe from now on, thanks for the recipe.
Made a batch for a friend who is trialling a gluten free diet and bought some GF flour for this recipe. Great success! I substituted same amount of ground linseed as a binding agent instead of xantham gum as I had none and didn't use the milk powder. quite deceiving as the mixture had to spread with a spatula on the baking paper as it was so wet but it set beautifully and puffed up to make a very tasty base, we all tried some
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