This is actually a scone recipe – but makes a good pizza base!! And very cost effective. Makes two medium pizza bases – or one super large one.

Dairy, Egg & Gluten Free.

This is a modified version of another recipe I found online which when tested didn’t work out as well as I had hoped.

The dough in this recipe is not at all crumbly and holds well for moulding and shaping.
Note that if you cook it at too high a temperature or make the pieces to thick it will be quite soft when cooked.

Smaller pieces and the long slow cooking makes it more like the traditional teething rusk.

These are excellent as a lunchbox filler. They are quite light and fluffy. Lovely heated! Best to eat on day one or two, as with most gluten free baking. Really easy and quick to make. My kids loove these.

I got this recipe from the nutritionist at Christchurch Public hospital.

Delicious ginger crunch, that all my non-gluten free friends/family thought was the “real deal”!!