Ingredients
- 2 Tblspns linseeds or chia seeds
- 2 Tblspns warm water
- 120 g basmati rice, raw
- 120 g brown rice, raw
- 80 g millet, raw
- 40 g dry chickpeas
- 140 garrowroot flour (or tapioca starch, or potato starch)
- 40 gmixed seeds (linseeds, pepitas, sunflower seeds)
- 2 tsp dry yeast, (or 1 sachet)
- 2 tsp sea salt
- 380 g warm water
- 1 tbsp apple cider vinegar
- 60 g extra virgin olive oil, (plus a little more for cooking)
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 220 degrees C.
1. Mix linseeds or chia seeds with water in a cup, and leave to soak for a few minutes.
2. Grind brown and basmati rice in Thermomix on speed 9 for 1 minute, or until finely ground. (Tip: Put a piece of kitchen paper towel under the MC to stop the grains from spitting out onto the lid.)
3. Add millet and chickpeas and grind for another minute on speed 9, or until finely ground.
4. Add flour, yeast, seeds and salt and mix on speed 6 for 10 seconds.
5. Add oil and wet ingredients (including linseeds and water) and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed. The mixture should be like a thick cake batter. If it's too runny, add a little more flour.
6. Line three or four pizza trays with baking paper and drizzle with extra virgin olive oil. Divide mixture between the pizza trays and spread each one into a circle with a spatula.
7. Drizzle pizza batter with some extra virgin olive oil, especially around the edges so that they crisp up nicely. Spread with pizza sauce and toppings, and bake in hot oven for 25 - 30 minutes, or until browned and crispy.
Tip
You can make 3 or 4 pizzas from this recipe, depending on how thick you like the crust. The thinner it is, the cripier, of course. And if you like it crispy, use plenty of olive oil on the baking paper and drizzled around the edges of the crust.
Thermomix Model
-
Recipe is created forTM 31
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
I made these tonight... so good.
For me, this recipe made three pizzas
Figuring out how to mair the dough into a circle was tricky, but olive oil to the rescue and we were good.
Thank you 🤩👍
Haven't made this for a few months, however, as I mentioned back in 2016 it is still one of my favourite recipes on the community. I usually make 4 bases out of this and two of them I bake a little longer and use those as crackers. Really enjoy the comments from others so I can try different GF flours and also techniques. Thank you for the delicious recipe
Turned out so well. I subbed in besan (chickpea) flour for the whole chickpeas. Tastes really good, is filling and you know whats in it (unlike the GF pizza bases from chain pizza stores). I did bake mine for about 15 min, then added toppings and baked again till the cheese was golden. Thanks for the recipe.
These are the BEST pizza bases ever! Would never even know their GF. Will make a regular appearance in our house.
Wanting to try this recipe tonight - can I make the bases this morning and let them sit on the bench until tonight? Should I par-bake them for 10 minutes first?
Sarah Tobin: great, you have just answered my question. Quinoa it is. .
This is the best gf pizza base I have ever made! I didn't have any millet so used lupin flakes and hemp seeds and it turned out perfectly. My husband and I both loved it. 🍕👍
My new go-to recipe! Thank you Jo. I use less water, or I have a too-thin batter. I have subbed in different grains, depending on what's in the pantry. It always seems to come good, and I get great pizza. And non coeliac hubby wants more. That's a win in my books!
Seems a pretty versatile recipe - I didn’t have a lot of the ingredients on hand but was able to substitute successfully and halved the recipe. Will definitely try again with all of the listed ingredients.
Have tried a number of gluten free pizza bases and this is the best by far. Thank you.
Are you sure to delete this comment ?