Pizza

Grease a 35 cm x 25cm baking tray.

Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast in a large mixing bowl.

Add the olive oil with 180ml lukewarm water. Mix into the flour.
Spread the dough over the baking sheet with the back of a spoon about ½ cm thick.
Tip – If you find it difficult to spread the dough, keep dipping the spoon in water.
Leave in a warm place to rise for 30 minutes while you make the tomato topping.

Tomato Topping
Finely chop the onion.

Heat a little vegetable oil in your largest saucepan and add the onion. Cook on a medium heat until soft. While the onions soften, chop the other vegetables and crush the garlic.

Add these to the saucepan and continue cooking with a lid on without colouring until soft (about 5 minutes).

Add the tinned tomatoes and oregano if using.

Bring to the boil and simmer for 10 minutes, stirring often so the bottom doesn’t burn.

If you have a stick blender – blend until smooth or liquidise. Pour back into the saucepan and simmer until thick.

Once you’ve reached the correct consistency, add the chopped basil if using.

Grate the dairy-free cheese if using and chop up the toppings for your pizza.

Spoon the tomato topping gently over the top of the dough. Top with dairy-free cheese and toppings.
Bake at 220°c / 200°c / 425°f / gas mark 7 for 12 – 15 minutes.