Gluten-Free Cauliflower Pizza Base


Super Flour

0 from 0 votes
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Main Course
Servings 2 11in pizzas


  • 300 g PomPom Paddock Cauliflower Flour Mix
  • 214 ml Water tepid
  • 1/4 tsp Caster sugar
  • 5 gm Yeast dry
  • 22 ml Olive oil


  • Preheat the oven to 220°C, fan forced
  • Add the sugar to the yeast and add around 20ml of the tepid water and mix with a spoon. Leave for a few minutes
  • Add the Caulflower Flour to a mixing bowl of an electric mixer with the paddle attachment
  • Mix on a low speed
  • Add the yeast mixture, oil and the rest of the tepid water
  • Speed up the mixer to a medium speed and mix for 5 minutes
  • Form to dough into a ball and put it back into the mixing bowl, it maybe be a little wet but don't worry the cauliflour will soak up the water!
  • Cover with a damp tea towel and leave in a warm place for 30 minutes
  • After 30 minutes divide the dough into two
  • Roll both dough balls out to an 11inch disc (you can roll it out between two sheets of baking paper, top and bottom)
  • Put the pizza base on to a baking tray (You can leave the baking paper on the bottom)
  • Add your chosen topping then put into a pre-heated oven and cook for 10 minutes
Categories Pasta & Pizza, Savoury
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