Entice Gluten Free Pizza Base-Mix


900g (6 cups)

Entice Pizza Base Premix

1 packet

Instant Active Dried Yeast

60 ml (4Tbs)

Olive Oil

450ml (1 ¾ cups)

Warm Water


Sift Pizza Base into a bowl.

Add the yeast.

Add the oil and water and mix for a long time (6 – 8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.

Add a little extra flour if dough is too sticky, or water if dough is too dry.

Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.

After it has risen, roll the dough on a floured surface until it is smooth and shaped.

Drizzle olive oil on the surface and allow to rise for 10 minutes.

Finish the pizza with tomato base and the desired toppings.


Bake at 240°C for 15 minutes.

Favourite Toppings:

I always use tomato paste, shredded basil or fresh oregano and mozzarella.

Anchovies and Olives

Pancetta and Fresh tomatoes, with Rocket added after baking

Foccaccia with Himalayan Rock Salt, Freshly ground Pepper and Freshly chopped Rosemary, and lots of olive oil.

Goats Cheese (as well as Mozarella), and caramelised onions. Capers optional.

4 thoughts on “Entice Gluten Free Pizza Base-Mix

  1. Aimee says:

    How many pizza bases does the 600g packet make? This serving info is important…
    If there are too many can I freeze the dough?

      • Daisy Health Foods says:

        Hi Leon. The Rice flour has a carbohydrate (starch) content of approx 77.7g/100g of flour, and the baked pizza base has a carbohydrate content of approx 58.7g/100g. Remember you don’t eat the rice flour on its own, and usually top the pizza base with cheese and other ingredients, so you change the starch content of both when you prepare it.

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