145g pack gluten free  pizza base mix (or same weight of bread mix)*

2 tbsp tomato purée

185g can tuna in oil, drained, oil reserved

gluten free plain flour, for dusting

1 tbsp caper

125g pack value mozzarella

10 pitted black kalamata olives

small handful rocket

*Ready made gluten free pizza bases are also available

Serves - 2


Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.

Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.

Knead the dough for a few mins on a gluten free floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray.

Press with an oiled hand to make thin flat pizzas – they don’t have to be perfectly round.

Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the rocket.

Recipe adapted from: Good Food
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