A few weeks ago our family had a cooking experience that will forever change the way we do meal time and gluten free pizza! Seriously, no joke!
If you follow along with us on Instagram you know how excited we were to spend 90-minutes in the kitchen with Gina of Thermomix!
In that short span of time we made lemonade, focaccia, saffron risotto, and a decadent whipped berry dessert all in the Thermomix.
This incredible kitchen appliance blew our minds because it literally did ALL the work of a scale, mixing bowl, blender, food processor, stand mixer, and stove top heating element. Oh, and I don’t want to forget to mention it also has a Cook-Key that houses a world of recipes that you can pull up and cook from on the machine! It’s like having a cookbook library inside a kitchen appliance.
While Thermomix is just now launching in the United States, it has had an almost cult like following in Europe and Australia for over 40 years. People all over the world LOVE this machine and won’t cook without it and now after living with it for a few weeks I don’t know that we can make it without ours anymore either.
Not a day has gone by since our machine arrived that we haven’t put the Thermomix through its paces. Even Todd likes to cook with it because he says he feels like he’s on an episode of The Jetson’s cooking with a futuristic computer! Ha! We’ve become so comfortable with it in fact that we have even started creating our own recipes in it like this gluten free pizza dough and marinara.
We have some tough pizza critics living in this house and they all agree that this pizza dough is perfection! It’s crisp and tender yet sturdy enough to hold up to any toppings you want to pile on top. The Thermomix does everything that this recipe requires from grinding Parmesan cheese to milling almonds into almond meal and kneading the dough. Plus while the dough rises we’ve been making big batches of our family’s favorite marinara right in the Thermomix! I love that it makes enough sauce for our pizzas and for a pasta dinner later in the week. (Oh yeah, you can even cook your favorite pasta right in the Thermomix without ever having to worry about messy boil over, or pasta that’s clumped together ever again!)
If you happen to be looking for a low-carb pizza dough, just click here!!
Description
Prep and cook time doesn’t include 1 hour rise time for the dough.
Ingredients
- 4 ounces raw, blanched almonds
- 1 ounce Parmesan cheese
- 1 ounce extra virgin olive oil, plus more for greasing
- 8 ounces water, room temperature
- 1 teaspoon sugar
- 1 package (1/4 ounce or 2 1/4 teaspoons) Rapid Rise instant yeast
- 10 ounces gluten free all purpose flour, I use Pamela’s All-Purpose Flour Gluten Free Artisan Blend
- 1 teaspoon coarse kosher salt
For the Marinara Sauce
- 8 ounces red onion, cut into quarters
- 2 ounces unsalted butter
- 1 ounce raw cashews, soaked in hot water for 30 minutes
- 1 (28-ounce) can diced tomatoes
- 1 beef bouillon cube
- 1/2 teaspoon coarse kosher salt
Instructions
To make the dough
- Place the raw blanched almonds in the mixing bowl and grind 1 min / speed 10. Transfer to a bowl.
- Place the Parmesan cheese in the mixing bowl and grind 10 sec / speed 10. Transfer to the bowl with the ground almonds. Rinse out mixing bowl.
- Lightly grease a large bowl with olive oil and set aside.
- Place water, sugar, and yeast into mixing bowl and mix 20 sec / speed 2.
- Add the gluten free flour, extra virgin olive oil, salt, and the ground almond and Parmesan mixture to the bowl. Knead for 2 min.
- Use the spatula to scrape the dough into the prepared bowl and form into a ball. Cover the bowl with cling wrap and let the dough rise for 1 hour.
- To cook the dough:
- Preheat the oven to 450°F and line a baking sheet with parchment paper. Lightly grease the parchment paper then transfer the pizza dough onto the parchment.
- With wet hands shape the dough into a 12-inch circle leaving a slight ridge on the outer edge for the crust. If the dough begins to stick to your hands, simply wet your hands again and continue shaping the dough.
- Bake the pizza for 15 minutes.
- Spread the desired sauce onto the pizza then top with cheese and toppings. Bake for an additional 5-7 minutes until cheese is melted. Broil on high for 2-3 minutes to brown the cheese and crust.
To make the marinara sauce
- Place the red onion into the mixing bow and chop 5 sec / speed 5. Scrape down sides of mixing bowl with spatula.
- Add the butter and raw cashews to the mixing bowl. Sauté 5 min / 250°F / speed 1. Scrape down sides of bowl wth spatula.
- Add the tomatoes, bouillon cube, and salt to the mixing bowl, hold the measuring cup in place and blend speed 8 / 1 min.
- Cook for 15 min / 212°F / speed 2 . Serve hot with pasta or use as pizza sauce.
Notes
Although not a lot of extra equipment is needed to make this recipe you will need these items:
cling wrap
large bowl
parchment paper
baking sheet ( approx 16-in x 14-in ) or perforated pizza pan
Looks fantastic… even though I do not have this tool (which looks unbelievable!!) I definitely want to try this pizza dough out! Thanks for the recipe and your inspiring photos!
★★★★
Thank you so much Jennifer!! It is a household favorite around here for sure and the Thermomix is so much fun. I have plans to put up a version of the recipe for our readers without a Thermomix at home so stay tuned for that!