Ingredients
Pizza Dough
- 185 g lukewarm water
- 10 g chia seeds
- 5 g sugar raw
- 20 g dry yeast
- 280 g Gluten free plain flour
- 1 tsp salt
- 60 g olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease a medium size bowl with oil and set aside
In the bowl of your Thermomix add the water, chia seeds, sugar and yeast - mix 2 min / 37 degrees / speed 2
Add the rest of your ingredients and knead for 2 minutes using the kneading function
Remove your dough from the Thermomix and shape into a ball, place into your prepared bowl, cover with cling wrap and place in a warm area to rise for at least one hour.
Once ready for use, cut your dough into 4 equal pieces and roll out on baking paper to avoid the need for additional oils, top with your favourite toppings.
Gluten Free Pizza Base
Tip
If the weather is cold give your dough a helping hand by filling your thermoserver with hot water while you prepare your dough. Once prepared, dry your thermo server thoroughly and use that for your rise.
For a delicious dairy free topping marinate some chopped garlic & rosemary in olive oil for a few hours then after you roll out your dough brush generously over the base prior to cooking. Season with some sea salt.
For a traditional stone baked texture invest in a pizza stone, these are available at a very reasonable price at bunnings and make all the difference.
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
I love this recipe. Works everytime. The dough comes out quite sticky but once it's left to prove for the hour it's perfect to work with, I don't even use a rolling pin I just squish it out with my hands to save some washing up. I squish to the size and thickness I want, poke some holes in it with a fork and cook in the oven for 5 minutes before adding the toppings.
deconing:I had the same issue.
There are no words to describe how amazing this pizza dough is. I made it as my husband is gluten intolerant but seriously this the best pizza dough I've made, with or without gluten. The chia seeds truly are the secret ingredient!
I must say this is amazing, I was ready to give up after trying three gluten free dough recipees that all failed on some level, this was perfect - it kneaded well in the thermo, it rolled beautifully, it cooked well, and tasted great - many thanks.
Whole family loved this recipe. Way better then store board bases.
The dough came out a bit sticky. Should I have added the 60ml of oil to the dough mixture?
Has anyone frozen this dough before. I'm the only gf I the house and am not going to eat it all hopfully it freezes well
We used this dough to make a batch of mini pizzas for Mr 8 to take to school for lunch.
The dough was easy to make and easy to roll out. Everyone in the family loved them hot. Hopefully they go ok in the school lunchbox.
This was quick, easy and got the thumbs up from Master 9. It is a little heavier than a regular pizza base, but had a nutty flavour and wasn’t dry like gluten free can sometimes be. It worked well for us and made 1 large pizza.
I was was in a hurry so didn’t let it rise but noticed that once I rolled it out it rose whils5 I chopped up all the toppings. I cooked it at 200 degrees for 15 mins.
Loved this recipe....very easy and delicious!
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