This is a thermomix adaption of Pete Evans GF pizza base. I roll mine very thin and cook in a pizza oven. I use leftover whey from yogurt making, but original recipe called for water.
430G GF flour
1/4 teas baking soda (bicarb)
1 teas salt
2 teas sugar
2 eggs, lightly beaten
80mls oil
140 mls whey or water
Method
place 140mls whey into TM. Mix for 1 minute on speed 1 temperature 37°
Add eggs, olive oil to bowl. Mix speed 5 for 5 secs.
Add dry ingredients. Put lid on closed position, and knead until mixture comes together in a ball. Check consistency, add more flour if needed.
divides into 4 x 12 inch pizzas. Mixture freezes successfully. I freeze leftovers in indiviual pizza base portions. May just need to knead gently together by hand to become pliable again.
This a gluten free mix, so handle gently.
