As the name suggests, this pizza base is adapted from the amazing recipes on the ‘Quirky Cooking’ blog – you can find more here: http://www.quirkycooking.blogspot.com.au/
I have adapted it a bit and made it non Thermomix friendly.
- 2 tbsp chia seeds
- 2 tbsp water
- 120g brown rice flour
- 120g white rice flour
- 60g besan (chic pea) flour
- 60g finely ground buckwheat
- 140g arrowroot
- 25g sunflower seeds
- 15g flaxseeds
- 2 tsp dried yeast
- 2 tsp sea salt
- 380g warm water
- 1 tbsp apple cider vinegar
- 60g extra virgin olive oil.
Mix together the chia seeds and water and allow to soak.
In the large bowl of your mixer add the besan, brown and white rice flour, the buckwheat, arrowroot, seeds, yeast and salt.
Mix gently to combine.
In a large measuring jug combine the warm water, vinegar and oil, then add to the flour mix and mix well.
While the mixer is still running add in the soaked chia seeds and their water. Mix thoroughly.
It is not a normal pizza dough, it is more like a batter that you needs to spread with a spatula onto a baking tray lined with baking paper.
Allow to spread mix to sit for about 10 minutes so that it forms a bit of a skin – makes it easier to add toppings.
The number of bases this makes depends how thick you like you base. It makes 2 large and 1 smaller bases for us – quite thin.
Usually on the first one I drizzle it with garlic oil and sprinkle it with some maldon salt – so it is cooking while I do the others.
The second and third we top with our family favourites (ham, cheese and pineapple …. with the cheese left off for Ellie, and then bbq sauce topped with cheese, chicken, tomato and avocado).
Cook in a preheated hot oven for about 25 minutes, or until nice and crispy.
Delish! Enjoy 🙂