Ingredients
- 15 grams raw sugar, Milled on 8 for 4secs
- 650 grams cold water
- 500 grams Gluten Free SR Flour
- 2 level teaspoons salt
- 1 level teaspoon xanthan gum
- 40 grams extra virgin olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix all the ingredients in the above order for 30 seconds on speed 7. You are looking for a smooth batter.
Spoon about one eighth of the mixture onto baking paper, 2 to a tray. Using the back of a spoon, smooth into either a circular or oblong shape.
Bake in a 180 degree fan-forced oven for about 15 minutes until the bases feel firm
Leave to cool slightly before adding your choice of toppings and baking for a further 5 - 8 minutes.
Gluten Free Pizza Bases
Tip
I like to ues a combination of Tomato Ketchup (pg 61), and Capsicum and Sundried Tomato Dip (pg54) for the base, and then top with whatever is in the pantry or fridge.
Thermomix Model
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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
Best gluten free pizza base I have eaten. Just needs practice with the thickness. I also cooked mine longer to get a crispier base.
Made these, very happy with the results! I added a couple of tablespoons of Italian herbs and subbed 50g of the flour for buckwheat flour. This quantity made two 12 inch bases and 5 6-inch bases at about 1-1.5cm thickness.
Quite easy to whip up, just need to practice with the thickness of the pizza bases.
Looks good - and easy. Can't wait to try!
Looks good - and easy. Can't wait to try!
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