This recipe is from Quirky Jo at Quirky Cooking. If you’re intolerant or allergic to anything, it’s really worthwhile checking out her blog. She makes a lot of recipes that are gluten & dairy free. She’s a bit of a rock star in the Thermomix world!
I’m doing a demo this week & the host requested a gluten free pizza. I hadn’t made one before & upon research, found Quirky Jo’s recipe to have many positive comments. Here is the recipe & the base I made. Makes 4 thin bases.
20g chia seeds
20g warm water
120g basmati rice, raw
120g brown rice, raw
80g millet, raw,
40g dry chickpeas
140g arrowroot flour
40g mixed seeds (linseeds, pepitas, sunflower seeds)
1 sachet dry yeast (or 2 tsp dry yeast)
2 tsp salt
380g warm water
20g apple cider vinegar
60g olive oil
1) Pre heat oven to 220 degrees
2) Mix chia seeds in 20g warm water & leave to soak for a few minutes.
3) Place rice, millet & chickpeas in TM bowl & mill for 1 minute/speed 9
4) Add arrowroot flour, mixed seeds, dry yeast & salt. Mix 10 seconds/speed 6
5) Add 380g warm water, vinegar, oil & soaked chia seeds. Mix for 15 seconds/speed 6.
6) Divide mixture between 4 pizza trays lined with baking paper. The mixture is like a batter & needs to be spread into shape with a spatula.
7) Par bake pizza base for 10 minutes, until the top has formed a crust. Spread pizza toppings over pizza & bake for a further 15 minutes (25 minutes in total).
This batter doesn’t freeze well, like regular pizza dough. If you don’t want all the bases, bake the rest & freeze. I’ve frozen mine to have with soups.