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MAKES: 2 (20cm) Pizzas




◘ 1Tbsp Spiral Organic Extra Virgin Olive Oil

◘ 3.5g instant dry yeast

◘ ½ tsp caster sugar

◘ ¼ tsp salt

◘ 1½C Casalare ‘Not So’ Plain Flour

◘ 150-160ml warm water (40-50C)

◘ 1Tbsp flaxseeds

◘ 3Tbsp water



◘ 1C Riverina Grove Pizza Pasta Sauce

◘ 1C bocconcini, cut in halves

◘ 150g chorizo sausage, sliced thinly (optional)

◘ 150g cherry tomatoes, halved

◘ ½C basil leaves


1. Mix flaxseeds with 3Tbsp water, occasionally stir and set aside until it thickens.

2. Combine the olive oil, yeast, sugar, salt and warm water in a bowl and set aside for a few minutes until foamy. Gradually add flour and flaxseed mixture. Use your hands to bring the dough together in the bowl.

3. Turn the dough onto a lightly floured surface and knead for about 6-7 minutes or until smooth and elastic.

4. Set aside in a warm, draught-free place to rise for about an hour or until dough doubles in size.

5. Preheat the oven to 280C. Place two heavy-based oven trays in oven to heat. Divide the dough into two, then form 20cm-diameter circles with the palm of your hand or a rolling pin and place each on a sheet of baking paper.


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