Eating gluten-free doesn’t have to mean you miss out on pizza
About this Recipe
This recipe produces more of a batter than a dough, so spread it thinly and make sure to part-bake it before adding the toppings, to ensure a crispy crust. It makes a large quantity and freezes well.
Makes 3 medium to large pizzas
Step by Step Instructions
- 2 tbsp chia seeds
- 2 tbsp 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 (e.g. pumpkin, flax seed, sunflower seeds)
- 2 tsp dried yeast (or 1 sachet)
- 1 tsp sea salt
- 380g warm water
- 1 tbsp apple cider vinegar
- 60g extra virgin olive oil
Mix the chia seeds and 2 tbsp warm water in a small bowl or mug and leave to soak for a few minutes.
Using a food processor, grind the basmati and brown rice for a minute at full speed, until finely ground. Add the millet and chickpeas (or buckwheat) and grind for another minute, or until finely ground.
Add the arrowroot flour (or tapioca/potato starch), mixed seeds, yeast and salt and blend for 10 seconds to combine thoroughly.
Add 380g warm water, the apple cider vinegar, olive oil and soaked chia seeds and blend on a medium speed for 15 seconds, to combine thoroughly.
Divide the mixture between baking trays lined with baking paper and spread very thinly into the desired pizza base shape. Drizzle with a little olive oil and bake in a pre-heated oven at 200C for 10 minutes, to crisp the base before adding toppings.
The pizza base contains essential fats and fibre, but you need to load up with anti-oxidant toppings to balance out the nutrient profile. Go easy on the cheese; use lycopene-rich tomato paste or fresh basil pesto as the sauce; and load up with your favourite brightly-coloured vegetables, before topping with fresh rocket or baby spinach once you have removed it from the oven. Add prawns or canned tuna for protein, instead of processed meat.
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