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Pizza Base - Cost Effective!!

By kathyc on 23 May 2010 | Viewed 31246 times

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.


1 ½ cups Healtheries Simple Baking Mix
1 tsp baking powder
Pinch of salt
50g butter
½ cup milk


1. Preheat oven to 220˚C.
2. Sift Baking Mix, baking powder and salt into a large bowl. Cut butter into mixture until it resembles fine breadcrumbs. Stir in cheese. Add milk and mix quickly to a soft dough with a knife.
3. Separate into two balls – place on baking paper - then using your hands – pat down each one into flat base – about 1cm or less thick.
4. Bake for about 7 mins
5. Take out of oven – add toppings and cook pizza till done.

The recipe says stir in cheese… but there’s no cheese in the ingredients list! I’d like to try this anyway so I’ll just play and see what I can come up with but would appreciate some guidance :D

Posted by -Em-  on  04/06/10  at  03:43 AM

Woops sorry! The original scone recipe had 1/2 cup of cheese in it. I make mine without the cheese in it - so took it out of the ingredients list.

Posted by kathyc  on  07/06/10  at  09:05 PM

No worries Kathy - I ended up adding just a pinch of grated cheese, probably about 1/4 of a cup, and my pizzas were fantastic! Thanks smile

Posted by -Em-  on  08/06/10  at  02:20 AM

Hmm I should add that I used my own combination of flours - mostly tapioca flour with some buckwheat and rice. I’m not fond of the pre-made flour mixes (and they have other stuff added - lots of sugar in one of them!)

For a really yummy pizza topping, roast chunks of eggplant, zucchini and capsicum and top the base with tomato puree mixed with herbs, then the veg with a little feta, then top with a mix of tasty & mozzarella cheese. Yum!

Posted by -Em-  on  08/06/10  at  02:25 AM

Hey Em. I saw that you combined two different flours for this recipie. May I ask how much of each did you use? It would be a great help, as I have only just been diagnosed with Coeliac (I’m 15) and would LOVE some homemade pizzas :]

Posted by Samantha  on  05/07/10  at  02:11 PM

I don’t remember Samantha, but looking at the recipe I’d say I would have used 3/4 of a cup of buckwheat flour and the other 3/4 would probably be half tapioca and half rice, or similar. I don’t like rice flour much but it works well for pizza bases so you could use more of that and less of the others. I doubt it would be a fussy recipe so fiddle around with what you have and see how it goes smile

Posted by -Em-  on  10/07/10  at  03:13 PM

Do you know if this freezes ok?

Posted by Ingrid Raven  on  13/07/10  at  10:29 AM

Sorry Ingrid, I haven’t tried - it didn’t last long enough to freeze any! But I can’t see why it wouldn’t freeze. It might become crumblier I suppose… Let us know if you try it smile

Posted by -Em-  on  28/07/10  at  02:25 AM

I called Healtheries a few months back to find out if any of the flours they use in their baking mix were bleached. At that stage one of the 3 flours used was bleached. The lady I spoke to was very honest and was also quite horrified, said she would bring it up at the next meeting. I now make sure the flours I buy are in see-through bags, have good expiry dates and are not pure white.
I have also found that some companies use chemicals to peel the nuts they use, so make sure they are blanched with hot water only.

Posted by Julie  on  28/10/12  at  07:05 AM

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