I didn't peel mine, too much trouble.  After blitzing you can just pick out any obvious pieces of skin quite easily, especially once you have spread it over the pizza base.

I found when I made the corn chips that those around the edge of the pastry were much thinner and tastier than those in the middle so next time I will roll out 8 small pieces instead of 4.  Perhaps a little more topping wouldn't go astray either as the topping is what gives them their lovely flavour.  I find chips and dips compliment each other though - a perfect marriage.

Well Cookie1 and Riv Mum, I have done it.  However, a slight tweaking took place at the end because I like a sauce with my chinese vegies.  I dissolved 2 teaspoons cornflour in a little water, added that to 1/2 cup boiling water and l chicken stock cube. Poured that through the lid and cooked a further minute at 100o on reverse and soft speed.  I had cooked the vegies prior to that for 9 minutes and the texture was just perfect for me. I loved it, best recipe I've done! Added 1/2 packet of singapore noodles and put it in the thermo dish to keep warm whilst I steamed the dim sims to go with it.  Poured a little ketjap manis over the dim sims - as nice as everyone has been saying. Have frozen the left-over dim sims for now - have a plan for them though so will get back with that idea when I do it.

Go to the top of the class for this one - it certainly is a winner in this household.

Yes, I agree, for a nice dessert perhaps.  My daughter saw a packet of Careme puff pastry in her fruit and veg shop today priced at $18 - heck I thought what I paid in the market was expensive enough (almost $10) but that was a bargain () compared with what she saw.  Remember this is for 1 sheet of pastry - 350g!!!

This is the only one in her book 'Healthy Eating with Cyndi O'Meara' for the thermomix.

100g whole grain wheat, spelt or rye
400g organic unbleached strong flour or bakers flour
300 filtered water
1 sachet dried yeast
1 tsp salt
20g oil
1/2 cup fresh herbs (coriander, basil, parsley, dill, chives or a mixture)
Sesame or sunflower seeds (optional)

Place herbs into TM bowl and mince for 4-5 seconds on speed 6.
Remove and set aside.

Place grains into TM bowl and mill for 1 minute on speed 9.

Add water first then yeast, salt, oil, flour and herbs into TM bowl and mix for 6 seconds on speed 6 to combine.

Set dial to closed lid position
Knead for 2 minutes on interval speed

Place the dough into a floured bread tin or onto a floured tray and mould into desired shape.  Sprinkle with sesame or sunflower seeds (opt).

Allow to rise in a warm position or place in a pre-heated oven on 50oC for 15 minutes.

Once dough has risen, bake in a hot oven on 200oC for 20-25 minutes.

Tip - 200g of bakers flour can be replaced with freshly milled grain (wheat, spelt or tye).  Allow longer time for proving as the dough is heavier.

PS  I haven't made this. Let us know how you get on with it - I've had no luck with any bread so far.

Bought a bag of cheap tomatoes at the market today so that I could make a batch of this pizza sauce - I doubled the quantity, cooked it 10 minutes longer then blitzed it.  Will freeze the lot in little bags until I want them. Great idea.