1 gluten free pizza base (we used Schar)

For the tomato sauce

100ml passata

1 tbsp fresh basil, chopped (or ½ tsp dried oregano)

1 tbsp garlic infused oil

For the topping

200g mozzarella cheese, grated

2 tomatoes, thinly sliced

To serve

Fresh basil or oregano leaves, chili oil and parmesan to serve (optional)

Serves - 2


Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up.

Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.

Dust a baking sheet with gluten free flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated cheese.

Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the gluten free base is puffed up and the cheese has melted and is bubbling and golden in patches.

Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chili oil if you like and sprinkle over parmesan just after baking.

Recipe adapted from: Good Food
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