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.

Ingredients:
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

Method:

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).

Notes:

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.