Zucchini & Brown Rice Flour Pizza Base (Gluten & Dairy Free)



Every week my husband and I go to a new country. Not literally. No. Rather I should say the country comes to us.

When the little lady of our house arrived into our midst we decided we needed to change up our ‘date nights’. Cutting them out altogether was not an option so we decided to mesh our need for in-house dates with our desire to explore the world together. We set about writing down country names on pieces of paper – some of our favourites but many we had never put much thought too – and putting them into our Country  Bowl. Each date night is filled with a home-cooked dinner inspired by the chosen cuisine and a delving into the culture and history of each land’s story. Along the way of all our dates I’ve been learning facts I never knew and discovering incredible places I would love to set foot on. Montenegro was one of these. Having previously heard only very little about this country, we came across a wonderfully descriptive blog and what can I say; it sounds amazing!

Yet this week it’s Italy. There’s SO many options when it comes to Italy, my mind explodes for a second. But narrowing it down to what we have at hand I’ve have decided on homemade pizza and gelato. Luckily for us I’ve been working away on a pizza base that packs in the extra veges yet isn’t overly mushy. After many failures I’ve finally found success! I now know just which recipe I will be turning too come Italy night. Give this recipe a whirl for your next pizza meal and even try topping it with the sauce from last week – they’re a perfect pair.



Zucchini & Brown Rice Flour Pizza Base


1 cup grated zucchini (about 1 med-large sized)

1 cup warm water

1 tsp active dry yeast

1 tsp salt

2 cups brown rice flour

1 tbsp coconut flour

2 tbsp chopped fresh basil (optional)


Grate the zucchini and place in a large bowl. Pour over the warm water and add the yeast and salt. Stir together and allow the yeast to dissolve. Add the brown rice and coconut flours (and the basil if using). Mix together/’knead’ with clean hands until well combined. It won’t become soft and springy like normal bread dough (it will be a bit crumbly) but it should be dry enough that you can pick it up in one hand (see photos below).

Spread the mixture across a baking paper lined oven tray (with your hands) and then set aside in a warm place to rise slightly for approximately 2 hours. It won’t rise heaps but enough that the end result will be springy and not dense.

Heat the oven to 180’c (350’F) then whack the pizza base in and cook for 15-20 mins or until turning slightly golden around the edges. The topping will crack like a sun-parched land; don’t worry it’s normal. (see photos below).

Remove from the oven and set aside to cool. I like to peel the baking paper off and flip it over – covering what was originally the base side (so that the bottom doesn’t go overly crispy with the second cooking).

Top with whatever toppings you desire and cook at the same temperature until whatever you’ve topped it with is ready for the eating.






(mixed & ready to spread out on the tray)




(after being cooked)


OLYMPUS DIGITAL CAMERA (flipped over and ready to top)




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