I've found a couple but they differ in the oil amount, one says only 2tbsp in the dough the other 1/4cup... . . any one got a good recipe please! !
lizab,
Aug 20, 8:02pm
maybe you could just use a scone dough?
floralsun,
Aug 20, 9:41pm
A scone dough works - add fresh or dried herbs if you want - no oil needed, or you could add a tablespoon.
chef1964,
Aug 20, 10:09pm
the difference in mills between 2 tblspns and 1/4 cup is not a lot
1/4 cup = 60 mls 2 tblspn = 30 mls
uli,
Aug 21, 4:52am
There is a very special Italian recipe called "Torta di Cavolfiore" - not many people know this ... but here is the recipe and this is yeast free, wheat free, baking powder free, gluten free:
Ingredients: 1 cup cooked, grated cauliflower 1 egg 1 cup mozzarella cheese 1 tsp oregano 2 tsp parsley
Directions: Preheat oven to 250 degrees C. Spray a baking sheet with non-stick spray or use baking paper. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly onto the pan. Sprinkle with oregano and parsley.
Bake at 250 degrees for 12-15 minutes.
Remove the pan from the oven.
Add desired pizza toppings (sauce, cheese, etc. ) and place under a broiler at high heat until cheese is melted.
We make pizza once a fortnight here and I find the cracker recipe makes a fantastic pizza base.
2 Cups Flour 1 tsp baking powder 1/2 tsp salt 1/3 cup oil 2/3 cup warm water
mix altogether and spread onto baking paper on a tray or pizza dish.
Add your toppings and bake for 20 mins at around 180.
So easy and quick, tastes good too :)
elliehen,
Aug 22, 1:43am
x1
Source please? ?
uli,
Aug 22, 2:28am
Ahh ellie - I am sure it is just as "secret" a recipe as all yours are :) Try it out and tell us how wonderful it is ...
edited for typos ...
elliehen,
Aug 22, 6:31am
Not like you to be so coy, uli? ? ?
None of my recipes are secret. I give the source whenever I can... plagiarism is anathema to me!
uli,
Aug 22, 8:58pm
So if I tell you that "Mamma" who lived in Monfalcone about 1983 told me - is that ok with you? Or do you need her full name, address, shoe size and number of bambinos too?
davidt4,
Aug 22, 9:03pm
Hi Uli, that's fascinating. I remember eating something very similar in a little vegetarian cafe in Rome (in Cavour, from memory). The owner/cook was from the North-East, and served the torta with tomatoes on top. It was delicious.
lythande1,
Aug 22, 10:20pm
Yeast free isn't bread dough. If it isn't bread dough it isn't pizza.
elliehen,
Aug 23, 1:20am
Thanks, uli. This is truly a revelation!
Up till now any pizza recipe that was posted without a yeast dough you said adamantly was not a pizza and not authentic!
Pleased to discover that you DO have an open mind... unsure why you've been hiding this dark secret of Monfalcone ;)
motorbo,
Aug 23, 1:30am
omg how exciting, what type of mozzeralla do i use? ive so gotta make this
davidt4,
Aug 23, 1:37am
I wouldn't waste expensive buffalo mozzarella on this base, I would use a NZ fresh mozzarella like Kapiti or Matatoki.
I make something quite similar using haloumi and no egg, which has a different character but is very nice.
anne1955,
Aug 23, 2:05am
The just so simple Pizza Base. . a old tupperware one. . that when I loose this page I loose my mind haha 1cup flour, 1tsp baking powder, pinch of salt, 1tbsp oil, 1 cup tepid milk or water. . (just sit on bench not need to warm just not cold room temp) Place flour, BP Salt in small mixing bowl, Add oil, then milk or water seal and burp, (I use and bowl that has a good seal) Roll and top with what ever you like, cook for 20mins at 350Excellent for lunch cold or reheated just so simple...
elliehen,
Aug 23, 6:05pm
Bumping to liberate the pizza base for all time and set it free from the pointless debates about needing a yeast base to be 'authentic' :)
honeybean,
Jan 21, 11:46pm
Thank goodness for the message board :-) Just made this base - in the oven as I type. I added a bit of cheese and some garlic and herb salt -and did it in the food processor. Quick as and a perfect texture. Looking forward to eating some soon -smells good.
honeybean,
Jan 22, 1:37am
Great taste and great texture.
elliehen,
Jan 22, 2:00am
Great taste, great texture...and 'quick as' too.All good :)
toschi,
Aug 20, 7:52pm
I've found a couple but they differ in the oil amount, one says only 2tbsp in the dough the other 1/4cup. any one got a good recipe please!
lizab,
Aug 20, 8:02pm
maybe you could just use a scone dough!
floralsun,
Aug 20, 9:41pm
A scone dough works - add fresh or dried herbs if you want - no oil needed, or you could add a tablespoon.
uli,
Aug 21, 4:52am
There is a very special Italian recipe called "Torta di Cavolfiore" - not many people know this . but here is the recipe and this is yeast free, wheat free, baking powder free, gluten free:
Ingredients: 1 cup cooked, grated cauliflower 1 egg 1 cup mozzarella cheese 1 tsp oregano 2 tsp parsley
Directions: Preheat oven to 250 degrees C. Spray a baking sheet with non-stick spray or use baking paper. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly onto the pan. Sprinkle with oregano and parsley.
Bake at 250 degrees for 12-15 minutes.
Remove the pan from the oven.
Add desired pizza toppings (sauce, cheese, etc.) and place under a broiler at high heat until cheese is melted.
We make pizza once a fortnight here and I find the cracker recipe makes a fantastic pizza base.
2 Cups Flour 1 tsp baking powder 1/2 tsp salt 1/3 cup oil 2/3 cup warm water
mix altogether and spread onto baking paper on a tray or pizza dish.
Add your toppings and bake for 20 mins at around 180.
So easy and quick, tastes good too :)
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