Pizza Base

With limitless topping possibilities this basic pizza recipe is perfect for creating anything from a classic Margherita to a fully loaded feast.

Prep Time

Cook Time

Servings

Difficulty

10 mins + 30 proofing

40 mins

1 base ~ ⌀ 24 cm

Easy

Prep Time

10 mins + 30 proofing

Cook Time

40 mins

Servings

1 base ~ ⌀ 24 cm

Difficulty

Easy

Easy Low-Carb Sugar-free

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

Ingredients

50g CoreBake
2 tsp quick yeast (~5g)
1 tsp sea salt
1 egg
25g preferred fat (this version used melted butter)
120g water

Nutrition Facts

Nutritional values (total)*

Energy (Kcal): 345
Fat: 25.5 g
Protein: 8.9 g
Carbohydrates: 3.2 g; of which sugars: 1.8 g
Fibre: 44.3 g**

Nutritional values per roll*

Energy (Kcal): 345
Fat: 25.5 g
Protein: 8.9 g
Carbohydrates: 3.2 g; of which sugars: 1.8 g
Fibre: 44.3 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a large bowl, mix the CoreBake flour, sea salt, and quick yeast.
In a separate bowl, whisk together the lukewarm water, eggs, and oil (or your preferred fat) until well combined.
Pour the wet mixture into the dry ingredients. Using a spatula, mix until a dough begins to form.
Knead the dough gently for 1-2 minutes until smooth.
Cover with a clean tea towel and let it rest at room temperature for 30 minutes.
With lightly floured fingers, roll the dough into a disk shape. Press from the centre towards the edges to create a slightly raised crust.
Continue pressing and shaping until the disk is about 22-24 cm in diameter, moving the dough frequently and dusting with flour as needed to prevent sticking.
Place the pizza base onto a baking tray and bake in a preheated oven at 175°C (350°F) for 40 minutes.
Remove from the oven. For later use, allow to cool completely. For immediate use, let the base cool for a couple of minutes so it is safe to handle, then add your desired toppings.
Return the topped pizza to the oven for 5–10 minutes, or until the cheese is melted and the toppings are cooked to your liking.