I'd like to share our favourite pizza base recipe, we have been using this one for years! If you love thin crispy bases (and dislike thick doughy bases), then this is the recipe for you. It's not a gluten free recipe although I've swapped regular wheat flour for spelt which is an ancient grain (with more nutrients) that is easier to digest.  I have also added a combination of nuts that gives these bases a nutty crunchy texture to make them more wholesome and filling. I bake these in my electric pizza oven for 5 min each, however have made the instructions for baking in the conventional oven on trays (or pizza stones).

Makes: 2 pizza bases

Ingredients

    40g almonds
    40g walnuts
    200g organic spelt flour
    1 tsp yeast
    1 tsp salt
    20g olive oil
    100g warm water

Method

    Preheat oven 220°C / 430°F
    Add almonds and walnuts to Thermomix : 10 sec, speed 9
    Add remaining ingredients : Set the 'knead' function and knead dough until it comes together, this usually takes 10-20 seconds, do not over-knead otherwise the mix may become too sticky to handle
    Tip out onto baking paper, and cut dough in half
    Roll out 2 bases (I find this easier to roll between 2 sheets of baking paper)
    Transfer to trays (keep the baking paper underneath for easy handling) and top with pizza toppings of choice
    Transfer topped pizzas to oven
    Bake for approx 15 minutes or until toppings are cooked and cheese has melted

Photos and notes: www.sliceofhealth.com.au/thermomix-recipes/nutty-spelt-pizza-bases

Oh wow! I'm loving seeing these made with all these different amazing moulds. I must get some Easter ones like yours Kerry but hopefully in silicone I must go shopping  , and those mini bundt ones are adorable Cookie !!

That's really cool Cookie ! 

Thanks Cookie and Denise 

Julie, if you make them, try the mixture while it's still in the Thermomix before pouring into moulds because this will be what they taste like when they are done - and then you can tweak it to your personal preference before you commit to them becoming firm jellies. I'll be interested to hear how you go and if you modified

Judy, glad one of your grand kiddies like them, it's a strange texture for sure - especially the first one you try.

Looks great Lellyj. So glad you liked it. I like using the sweet potato in it too.

That's great, thanks kmw 

Thanks KMW, I'm going to make these at Easter too. I think our local op shop had some Easter moulds, I should have bought them and am going to look again tomorrow, hopefully they are still there!