Preparation time
0min
Total time
0min
Portion
4
portion(s)
Level
--
Ingredients
- 30 grams Chia Seeds (Black or white)
- 40 grams buckwheat
- 40 grams Linseeds
- 140 grams arrowroot or tapioca starch
- 320 grams cauliflower
- 1 tablespoons apple cider vinegar
- 2 teaspoons Yeast (Dried)
- 1 teaspoon Coconut or rapadura sugar (Optional)
- 2 teaspoons fine himalayan or fine sea salt
- 60 grams olive oil
- 100 grams Water (warm)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place all seeds into bowl and mill on sp 10 for 10 sec
2. Add Tapioca or Arrowroot and cauliflower and chop on sp 7 for 10 sec or until its smooth(ish)
3. Add everything else and mix on sp 5 temp 40 deg for 1 min (or until combined and warm)
4. Half the mixture and devide over two or three trays and put in the oven on lowest temo for half an hour to proove
5. Turn oven up to 220degC and cook 15-20 mins on one side
6. Flip and cook 10-15 mins on other side
7. Freeze or top with your favorite toppings. Our favorite are the ketchup sauce from the basic cookbook with red onion, cherry tomatos, olives, capers, macadamia or cashew cheese and cook on 200DegC for about 10 mins until everythings warmed through. Top with fresh basil leaves to serve.
Alteration * Leave out the yeast and skip the proofing step to save time. This recipe was adapted from 4 different recipes and I find that it doesn't need the yeast at all.
Pizza Base Method
Tip
Sometimes you will need to adjust the water depending on how fresh the cauliflower is. Have it so it is smooth to paste onto the tray.
I also use this as a bread to dip into dips or soups or as a side to a Quinotto (paleo risotto).
Thermomix Model
-
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.
Recipe's categories:
Afternoon tea
Brunch
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Lunch
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Alcohol-free
Children food
Egg free
Gluten free
Lactose free
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Vegetarian
Nut free
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Comments
Easy and delicious base and suitable for all your favourite toppings. Holds together well. Will definitely keep making this base when cauliflowers are in season.
Really really yum! Tried with and without yeast and i think better with yeast - bit crunchier.
JenQ: Sorry for the late reply. To be honest I have taken the yeast and rising step out completely when I make it now as I find it an unessessary step. If I can't spead mine easily with a flat spatula then I know to add more water to as some bacthes of grains are more absobant than others. I hope this helps x
Cath’s Thermo Tricks
Great recipe! Good to see a GF base that isn't loaded with eggs or cheese. Just wondering if it is meant to rise much? And any tips for spreading it out more evenly?
This is an awesome recipe! Thank you for putting in the hard yards testing it to make it perfect
next time I'm planning on putting the dough in between two pieces of baking paper and rolling it to make the spread a bit more even as my edges were crunchy but the middle was still doughy. This is definitely on the 'make again' list.
I've been testing GF pizza bases for a couple of weeks now and have finally found my favourite! Thanks so much for sharing! I love the texture of it as well as the taste, plus the fact you're getting a vegetable thrown in for added nutrition. I was in a hurry for these to be finished so only waited 15 mins for it to prove (Step 4), but still turned out amazing. Thanks again.
Thanks for your receipe. this was fantastic and so far the best GF receipe ive tried, im thinking of using it the make hambuger buns. Awesome.
Wow you don't waste any time! I only posted this recipe at about 4:30pm today. I'm so pleased you like it. I've been tweaking it for a few months to get the texture right for my tastebuds!
Cath’s Thermo Tricks
Wow you don't waste any time! I only posted this recipe at about 4:30pm today.
Cath’s Thermo Tricks
Delicious!!!!