I’m so excited – I’ve finally come up with a great gluten free pizza base! I’ve tried lots of different recipes, but this one has been the best so far. It’s lovely and crispy, but not too hard, and definitely not crumbly (like so many gluten free recipes are). It’s delicious as Pizza Bianca – topped just with olive oil, fresh rosemary and garlic, and sea salt. Or bake it plain, and top with a dairy free avocado topping and chopped, raw veges. Or you can spread a homemade pizza sauce onto it (I use the back of a spoon) then bake and top with a salmon salad and dressing. Another one I love is the Lamb Mince & Salad Pizza. Or just make your usual version of pizzas.
This recipe makes three or four large pizzas, depending on how thick you like them. Don’t expect it to be the same texture as usual pizza dough – it’s more of a batter, and you spread it onto the baking paper lined trays with a spatula. Make sure you cook it until it’s nicely browned and crispy on the edges. Enjoy!
- 2 Tblspns chia seeds
- 2 Tblspns warm water
- 120g basmati rice, raw
- 120g brown rice, raw
- 80g millet, raw
- 40g dry chickpeas or buckwheat
- 140g arrowroot flour (or tapioca starch, or potato starch)
- 40g mixed seeds (linseeds, pepitas, sunflower seeds)
- 2 tsp dry yeast (or 1 sachet)
- 2 tsp sea salt
- 380g warm water
- 1 Tbspn apple cider vinegar
- 60g extra virgin olive oil
- soaked chia seeds; water
- Preheat oven to 220 degrees C.
- Mix chia seeds with water in a cup, and leave to soak for a few minutes.
- Grind basmati and brown rice in Thermomix on speed 9 for 1 minute, or until finely ground.
- Add millet, dry chickpeas or buckwheat and grind for another minute, or until finely ground.
- Add arrowroot flour, mixed seeds, dry yeast, sea salt and mix on speed 6 for 10 seconds.
- Add wet ingredients and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed.
- Divide mixture between the pizza trays (lined with baking paper) and spread into a circle with a spatula.
- Drizzle with some extra virgin olive oil, especially around the edges so that they crisp up nicely. Add herbs or sauces and toppings (see ideas and links above), and bake in hot oven for 25 - 30 minutes, or until browned and crispy.
Pizza Bianca is yummy served with a raw tomato soup!
[Note: This recipe was inspired by Cyndi O’Meara’s
gluten free bread recipe.]