We adore experimenting with new plant based pizza bases! No two pizza bases are ever the same. We can decide upon different thicknesses, different oils, different flours, different seasonings, between crust or no crust – oh the decisions and choices are splendid! Any excuse to use our imagination!
This evening (mid-week) we were looking for a quite light and a not very crunchy base (since we are planning crunchy toppings!)
- 1 1/2 cups of coconut flour
- 1/2 cup of tapioca flour
- 1/2 cup of ground flax or linseed
- 3 tablespoons olive oil
- Pinch of salt
- 2 tablespoons basil
- 1 cup of warm water
Add the coconut flour and tapioca flour first and sift through together, we find this really helps to ensure the flours are mixed thoroughly when kneading. Tapioca flour acts rather like a glue that holds everything together – the coconut flour is extremely powdery and not a replacement for ordinary flour. If you don’t have tapioca flour we sometimes use buckwheat instead.
Add the rest of the ingredients to a mixing bowl and knead well until it forms a dough.
Then dust your pizza pan with a sprinkle of coconut flour to make sure the bottom doesn’t stick.
Now don’t worry if the dough is crumbly it won’t be when it bakes! However we find rather than rolling out into a flat dough we can just pour the mixture on top of our pizza pan and mould to the shape of the pan
Press down the mixture by pressing lightly with your fingers on the mixture or small rolling pin.
Then cook until base is solid and the base begins to crisp at edges – estimately 15-20 minutes.
Then spread your Perfect Pizza Sauce and simply add your toppings – as you can see below, we chose potato slices, Kale broccoli and onion for tonight’s pizza!