Pinsa
This gluten-free pinsa combines long grain rice, ground fresh into flour, with gluten free bread flour, yeast, water, olive oil and sea salt. The Thermomix TM7 grinds the rice to a fine powder and kneads the airy dough to a light, digestible Roman-style flatbread with a crispy base and soft, open crumb.
About this recipe
Pinsa Thermomix TM7 is the gluten-free answer to your pizza cravings: a light, Roman-style flatbread with an airy crumb and crispy base, made entirely in your all-in-one kitchen machine. What makes this pinsa recipe special is that the long grain rice is ground fresh in the TM7 bowl, giving the flour a sweetness and fineness shop-bought rice flour rarely matches. Combined with gluten free bread flour, dried instant yeast, extra virgin olive oil and sea salt, the dough ferments into a highly digestible base that works beautifully for a quick weeknight dinner or a relaxed weekend lunch with friends. Because the high-hydration dough is tricky to handle by hand, the Thermomix TM7 kneading function does the sticky work for you, while the built-in scale weighs each ingredient directly into the bowl. Top your baked pinsa with fresh mozzarella, tomato and basil, or keep it simple with a drizzle of olive oil and flaked sea salt.
Preparation tips
- Grind the long grain rice in two batches for the finest flour texture; coarse grains give a gritty crumb. Let the ground rice flour cool completely before adding the dried instant yeast, as heat can reduce its rising power considerably.
- Shape the wet pinsa dough with wet hands or oiled spatulas rather than flouring the worktop. Dimple the surface generously with your fingertips before baking so the olive oil pools in the indentations and crisps the edges.
- For extra flavour and digestibility, let the shaped pinsa bases rest under a tea towel after their first rise. Leftover baked bases freeze well and can be reheated straight from frozen for a crispy snack in minutes.
Recipe variations
- Herb pinsa: knead chopped rosemary or dried oregano into the dough with the sea salt and finish the baked base with garlic-infused extra virgin olive oil for a fragrant, savoury version that needs no topping at all.
- Festive pinsa bianca: top the baked base with creamy burrata, salty prosciutto and a drizzle of olive oil for a Christmas or party centrepiece, or go kid-friendly with tomato sauce and mozzarella for a mini pizza night.
Thermomix TM7 Benefits
- Fresh rice flour in seconds: the TM7 grinds long grain rice into a fine, aromatic powder, far fresher than store-bought flour. [Multi-Function]
- The built-in scale weighs the gluten free bread flour and water directly in the bowl, ensuring an accurate high-hydration dough every time. [Time Savings]
- Hands-free kneading gives the sticky pinsa dough its airy structure while you prepare your favourite toppings without mess. [Hands-Free]
- Precise heating warms the water to the ideal temperature for the dried instant yeast, guaranteeing a lively rise in the dough. [Precision Control]
- Even mixing combines the olive oil and sea salt uniformly through the dough for consistent flavour and a crisp, golden crust. [Multi-Function]
Ingredients
- white long grain rice
- gluten-free bread flour
- dried instant yeast
- water
- extra virgin olive oil
- fine sea salt