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Prep time:

30 minutes

Time to bake

10 minutes

Good for:


Pizza base- wheat-free

Or Gluten-free. This is a mix of a couple of different recipes, made simple and to fit my allergies. There are some days, where only pizza will do.


130 g Rye flour or use buckwheat for gluten-free version. Or use gluten-free oat flour

65 g brown rice flour

1 tsp dried basil

1 tsp sea salt

1/2 tsp freshly cracked pepper

1 egg

1tsp maple syrup

180 ml lactose-free milk

3 tbsp olive oil.


Step 1

Heat the oven to 180 degrees or 160 fan.

Prepare 3 baking trays with paper and a generous amount of olive oil. I use a tbsp each and spread with a baking brush.

Step 2

Add flour,salt,pepper,dried basil to a bowl. Mix well. make a well in the center and break in the egg. Beat into the mix with the maple syrup and slowly add the milk little by little until combined.

Step 3

Put spoonfuls on each prepared tray and spread with a spatula until approximate 1 cm thick.

Half the time i only get 2, but then they are a bit thicker.

Step 4

Bake in the oven for 10 minutes until very light brown- cooked but not crisp.

Now you are ready for pizza


I have borrowed the first part of this recipe from FODMAP friendly kitchen, where it is gluten-free and using

130 g buckwheat instead of my rye version. As i am also allergic to Buckwheat, i will mix gluten-free oat flour or a mix of rice and gluten-free oat.

You can also use mixed dried Italian herbs if you like that better as a herb.

Or use 1 tsp of cumin for a different flavor. Keep it to one kind of herb or it will mess up your pizza.

And finally use these- slightly under cooked -as flatbread or wraps as well. They are excellent and will surley be one of your basic recipes.

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