614.Gluten Free Pizza Crust

February 9, 2017mayurisjikoni
Blog post

Guest No. 2 on the blog

My second guest on the blog is my dear kaki (chachi) Charulata. Always there for me, my helper, my adviser and my sympathizer. She probably has heard a million woes from me and never has she once said “oh no Mayuri not again.” She started a fashion designing course which she had to leave half way. However her love affair with fabrics didn’t end there. While I run a mile(or rather miles) away from a sewing machine and needles, she developed a passion for stitching since she was 8! At that age I probably was helping my mum peel carrots and potatoes and reading books.My kaki is an ace quilter. She creates magic with patches. I’ve watched her work with tiny squares, rectangles, circles and all sorts of shaped fabrics to magically create a masterpiece. I truly admire her creative talent. As kaki always says ‘I just love cutting it up and stitching it back together!’


She’s used her talent with fabric and design to help my cousin create ethical jewellery which they both run as Savannah Chic.That’s not her only passion. She loves reading, not so much fiction books but books on philosophy and Epics retold. I think her choice of mysteries and other fiction would be the ones written in Gujarati.

She’s a fantastic cook and I’ve learnt how to bake and make different salads from her.She has taught me not to be afraid to try out any new dish. She can whip up dishes in a jiffy and I must say she kept dishing out food from my kitchen from breakfast to dinner during Nami’s wedding. She’s what I like to call her ‘our travelling pantry.’ She goes to London to visit family and she’ll have taken some food item for the whole family and rest assured its not a small family. That will include not only her side of the family and her immediate family but all my cousins and aunts and basically half of Edgware and Harrow! When she came to Bangalore for the wedding, her suitcase was like a treasure trove. I just sat there in awe at all that she had brought from Nairobi and London.

When I asked my family to be guests on my blog, my kaki immediately complied. She excitedly told me about the gluten free pizza crust that she bakes. So over to her. Thank you kaki for taking the time from your hectic schedule to measure the ingredients (I know you hate doing that!) and for the photos of your preparation.

Reminiscing about Mayuri and myself: the kitchen was our preferred rendezvous. What is permanently etched in my memory is the Saturday afternoon some forty years back when we decided to make Pizza for nine people armed with Tarla Dalal’s first recipe book. We started with rice flour …and what ensued is not a matter of discussion here (!). These sort of disasters brought Mayuri and myself closer. Oh and by the way, Mayuri is my niece through marriage and a good seven years younger to me. It is her mum from whom I learnt my basic cooking skills. Today, my daughters think highly of my cooking but prefer to follow Mayuri’s Jikoni. And why not? I too call upon her now and then for cooking tips. Though Mayuri and myself started cooking almost at the same time she took it many many notches up and has become a fine chef. Our family is proud of her. If I were to describe Mayuri in one sentence it will be something like: ‘she thinks, speaks, and acts the same’ and this, in my opinion, is a beautiful and rare quality.


Makes 1
½ cup farali (farari) flour *
1 tbsp oil
½ tsp instant dried active yeast
a generous pinch of salt
¼ cup warm milk ( the amount required will depend on the type of flour)
extra oil for greasing
extra flour for dusting
  1. Put the flour with salt and yeast in a bowl. Mix it.
  2. Add oil and rub it into the flour.
  3. Using little milk at a time form a dough. It should not be too hard or too soft.
  4. Knead into a smooth dough. Shape it into a ball.
  5. Grease the bowl with little oil. Rub a bit of oil over the dough.
  6. Put the dough into the greased bowl and cover it.
  7. Let it rise till its double the size.
  8. Preheat the oven to 200°C.
  9. Using extra flour, roll the dough out into a 8-9″ circle about ¼” thick.
  10. Put the base on a greased baking tray.Let it rest for 10-15 minutes.
  11. Bake it for 5-7 minutes.
  12. Take it out of the oven and after it cools a bit cover it up with a muslin cloth till required.
  13. To prepare the pizza, put your own choice of toppings and bake for 5-8 minutes or till the edges of the crust turn light golden colour and the cheese has melted.
  • Ready made farali or farari flour is available in most Indian stores.
  • Farali flour is usually a mixture of amaranth(rajgira), little millet (samai), tapioca pearls(sabudana), water chestnut (singara) and sometimes buckwheat flour and is gluten free.
You may want to check out the following:
Guest No.1- Baked Bread Pudding


  • Jolly M

    February 9, 2017 at 6:22 pm

    My family love thin crust pizza for this I need to find farali flour at my place..i'll definitely try this recipe, yummy share…Bookmarking it

  • Mayuri Patel

    February 10, 2017 at 5:42 pm

    I know its readily available in Mumbai. You could try buying it online Jolly.

  • Herbs Spices and Tradition

    February 11, 2017 at 11:11 am

    This gluten free pizza is tempting.what is this farali flour,I have not used it before.

  • Mayuri Patel

    February 13, 2017 at 12:01 pm

    Hello Sadhna the ready made flour is readily available in most Indian stores especially if owned by Gujaratis. We use the flour to make rotis, puris during fasting and Ekadashi. That's why its called farali flour.

  • Legal Zensense

    February 14, 2017 at 4:56 am

    Wow! Nice blog. I was searching for such kind of informative blog since a very long time. Really interesting.
    Herbal Incense

  • Legal Herbal Bud

    February 14, 2017 at 5:18 am

    This is really an interesting blog as it focuses on the very important topic. i came to know about so many things or tips.
    Herbal Incense

  • Shobha

    February 17, 2017 at 12:49 am

    Your Kaki is really talented I must say looking at the fine intricate hand work..Thanks for the share. and good to read about your kitchen story of pizza making 🙂

  • Mayuri Patel

    February 17, 2017 at 6:00 pm

    Thanks Shobha, she is talented and you've got to see her other quilts. They are really beautiful. We've both have created storms and mess in the kitchen when we were younger 🙂

  • Manjiri

    February 28, 2017 at 6:32 pm

    Hiw thoughtful of your Kaki to measure all the ingredients! Finally I have a new recipe idea for the farali flour lying around at home. Ur kaki sure is very creative and talented!

  • Incenseand Chemicals

    June 17, 2017 at 11:03 pm

    I enjoyed reading every little bit of your blog. Please keep up the good work. It was so interesting! Thanks for sharing.
    Herbal Incense

  • Gary Stcharles

    January 21, 2021 at 6:24 am

    Hi! This is my first comment here so I just wanted to give a quick shout out and say I truly enjoy reading through your posts. Can you suggest any other blogs/websites/forums that deal with the same subjects? Many thanks!

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