2 gluten free Pizza bases

For the tomato sauce

2 tbsp olive oil

1 tbsp garlic infused oil

400g tin plum tomatoes

1 tbsp finely chopped fresh oregano

freshly ground black pepper

For the topping

1 small zucchini, thinly sliced

2 tbsp olives

2 tomatoes, sliced

150g/5½oz mozzarella, sliced

Serves - 2


To make the tomato sauce, heat the olive oil in a frying pan over a medium heat and add the tomatoes, garlic infused oil and oregano, breaking up the tomatoes with a wooden spoon.

Season with salt and pepper and simmer for 30 minutes, or until thickened.

Mash the tomatoes with a potato masher to get a smoother sauce, if necessary.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Arrange the zucchini, tomato and olives on two of the bases. Top with the mozzarella.

Bake the pizzas for 8–10 minutes, or until the cheese has melted and they are cooked. Serve.

Recipe adapted from: Good Food
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