Grain Free Thin & Crispy Pizza
This pizza is on the weekly meal rotation at our place. We have tweaked it and tweaked it and love it dearly. It has been so well received by family and friends who have put it on their meal rotation as well! To make this recipe best, use a pizza stone. They aren’t very expensive to purchase, and if you love pizza as much as we do you will get your money’s worth! We hope you love it as much as we do! -Bec
This recipe was originally featured in Episode 101 of the podcast: Thermomix Footy Food. Listen in to that episode if you need any more info on the technique we use to make the pizza.
To make this recipe you are best to use a pizza stone. They aren’t very expensive to purchase, and if you love pizza as much as we do you will get your money’s worth!
The recipe below is our ‘new and improved’ way of making this recipe, which we think gives an improved base. This means making the pizza base ahead of time (e.g. the night before or the morning of when you need them) and then sit the batter in the fridge all day. However, for ages we actually just threw everything in Speed 6 / 15 seconds and used it immediately. It still works great, so don’t let time deter you!
So you may have just picked up that I said ‘batter’. Yes, this ‘dough’ to make a grain free gluten free Thermomix pizza base is actually a batter. Following the instructions in the recipe below, pour the batter onto the pizza stone and spread it out with a spatula to make a base.
Recipe Tester Feedback: "I was recently reminded why this is my go-to pizza base recipe. It's so easy to make, so easy to use and gives a great result. I won't be needing to try other pizza bases from now on!" -Monique
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes + resting time
Cooking Time 10 minutes
Makes 3 large pizzas, can be doubled
Can be frozen before (as batter) or after (as pizza bases) cooking
- water - 240g
- olive oil - 10g
- apple cider vinegar - 20g
- yeast - 1 tsp, dry active
- besan / chickpea flour - 120g
- tapioca starch - 90g
- sunflower kernels - 40g
- xanthan gum - pinch
- salt - pinch
- toppings - of choice
- Add water (240g), oil (10g), vinegar (20g) and yeast (1 tsp) to the bowl. Be sure that the yeast is in the liquid and not sitting on the blades. Program 3 minutes / 37C /Speed 2.
- Add besan (120g), tapioca (90g), sunflower kernels (40g), xanthan (pinch) and salt (pinch) to the bowl. Combine Speed 6 / 15 seconds.
- Transfer batter into a large airtight container and store in the fridge overnight, or over the course of the day.
- When you are ready to make the bases, put a pizza stone into the oven and preheat as high as it will go (top heating element / grill off).
- After 15 minutes or so, carefully remove the pizza stone from the oven (really carefully, it's hot!) to a heatproof bench.
- Cover the stone with a piece of baking paper and carefully pour some batter into the centre of the stone.
- Using a spatula, spread the batter out to your preferred pizza size. You want the base to be relatively thin (5-7mm).
- Put the pizza stone with the base into the oven and allow it to cook. It will be ready for toppings once it has lost the "wet" look and has browned slightly on top. This will likely be 4-10 minutes, depending on your oven.
- Once the base has set, carefully remove the stone from the oven again and lift the base from the baking paper. With oven mitts on, tip the pizza base over to remove the baking paper, and then tip it back and sit it on the pizza stone. The only time you would NOT do this is if you are cooking for a Coeliac and the pizza stone has been used for dough containing gluten. If this is the case, leave the baking paper on the
base to avoid contamination.
- Lightly top the pizza with your preferred toppings (remember, too many toppings will make your pizza fall apart!) and return to the oven.
- At this point, you may wish to turn down the oven, or turn on the top element to grill your cheese (if you have topped your pizza with cheese).
- Slice and enjoy!