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.
Method
- 1
Step 1
Heat the oven to 180 degrees. Prepare 3 baking trays with paper and a generous amount of olive oil. I use a tbsp each and spread with a baking brush.
- 2
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.
- 3
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.
- 4
Step 4
Bake in the oven for 10 minutes until very light brown- cooked but not crisp. Now you are ready for pizza
Good to know
In the FODMAP kitchen cook book this recipe is made with 130 g buckwheat flour. I am allergic to buckwheat. You could also try the recipe with dried Italian herbs or use 1 tsp cumin for an Indian taste. Please however, keep the seasoning to one kind of herb with the salt or it will mess up your pizza taste. And finally, you can use these as flatbread and wraps as well. They are excellent and will surely become a staple.
Hungry for more allergy-friendly ideas?
The library is growing every week — new recipes, swaps and stories.