- 100 g brown rice
- 100 g sweet glutinous white rice
- 50 g potato starch
- 30 g cornflour
- 1 tsp xanthan gum
- 1 tsp salt, heaped
- 20 g sugar
- 180 g lukewarm water
- 20 g oilve oil
- 20 g apple cider vinegar
- 1 sachet dry yeast or 20g fresh yeast, or 2 tspn dry yeast
- --- olive oil
Describe the preparation steps of your recipe
1. Add brown and glutinous rice to dry TM Bowl and mill 2 Minutes Speed 8
2. Add potato starch, cornflour, xanthum gum, salt, sugar and yeast. Mix 5 seconds Speed 4.
3. Add water, vinegar and oil. Mix 15 Seconds Speed 4
4. Tip dough to a well oiled pizza tray and press out dough with lighlty oiled hands. Create a lip around the edge.
5. Cover base loosely with baking paper and let rest 20 - 30 minutes in a warm draught free spot whilst preheating Fan Forced Oven to 180C.
Remove paper and bake base 5 minutes.
6. Remove from oven and quickly dress with sauce/toppings of choice
OR Cool base, wrap well in foil and feeze for later use.
7. Bake 20 - 25 minutes until toppings are cooked.
- This will still be edible the next day, eaten cold from the fridge! Other recipes tend to go rock hard and crumbly as soon as they cool.
- If using as a frozen par cooked base, take straight from freezer to oven, just add toppings.
Thank you to Terri Steer for photograph and Laura Kempt for adaptation from:
Your vote and comments are always appreciated!.....Happy Cooking
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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