Gluten-Free Pizza Base

Recipes / Snacks & Accessories

Ingredients

DRY

2 tbsp flaxseed, ground

110 g (1/2 cup) basmati rice, raw

110 g (1/2 cup) brown rice, raw

100 g (1/2 cup) millet, raw

30 g (1/4 cup) chickpea flour

140 g (1 cup) arrowroot flour

40 g (1/4 cup) mixed seeds (pepitas, sunflower seeds, sesame seeds, linseeds)

2 tsp dry yeast (or 1 sachet)

2 tsp sea salt

 

WET

375 ml (1 1/2 cups) warm water

60 ml (1/4 cup) extra virgin olive oil

 

 

 

Method

Preheat oven to 220 degrees C.

 

Line 3 - 4 baking trays with parchment paper. Drizzle paper with olive oil.

 

Mix flaxseeds with 4 tbsp of water in a cup and leave to soak for a few minutes.

 

Grind basmati and brown rice in a high-speed food processor until finely ground.

 

Add millet and chickpea flour and grind for another minute, or until finely ground.

 

Add arrowroot flour, mixed seeds, dry yeast, and sea salt and mix again.

 

Add wet ingredients including flaxseed paste and
mix again.

 

Divide mixture between the pizza trays and spread into a circle/rectangle 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 and bake in hot oven for 25 - 30 minutes, or until browned and crispy.