The dough base is very wet. Was slightly worried it wouldn’t turn out but after 10 minutes at 210C it the base was cooked enough to lay the toppings. The gluten free base tastes lovely, very light. Made by milling basmati and brown rice, millet, seeds, buckwheat in the thermomix adding arrowroot flour and water and leaving to rest for 20 minutes. Recipe from Quirky cookbook by Jo Whitton. Also on the website ..link above.