Once the pizza ingredients are mixed, there's no need to knead - just leave it to swell for an hour or so. It won't look like a traditional pizza dough, but don't worry - it works!
- 300g/10½oz gluten-free plain flour
- 1 tbsp ground flaxseed
- 1 x 7g sachet fast-action dried yeast
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 1 tsp caster sugar
- ½ tsp salt
- 300ml/½ pint warm water
- 2 tbsp olive oil
- 1 tsp wine or cider vinegar
- 125g/4½oz mozzarella
- 4 tbsp passata
- 2 tbsp tomato purée
- 10 black olives, pitted and halved
- 2 tbsp pickled jalapeño chilli slices, drained
- 16 slices gluten-free pepperoni or other sliced meat
- 4 tbsp roasted red peppers, sliced
- good pinch dried oregano
- 2 handfuls rocket leaves or 10 fresh basil leaves
- salt and freshly ground black pepper
For the pizza base, combine the flour, flax seeds, yeast, xanthan gum, baking powder, sugar, and salt in a large bowl and mix.
Add warm water, oil, and vinegar, and using a wooden spoon or rubber spatula, mix well for 1-2 minutes. The mixture will not look like regular pizza dough but it will look like soft mashed potatoes. Cover the bowl with cling film or a clean tea towel and leave in an airtight place for 1 hour or until doubled in size.
Cover a large baking tray with baking paper and place half of the pizza base mixture in the middle. Using a spoon or knife, spread the mixture into a neat 25 cm/10 inch disk. Repeat the process with the rest of the mixture on the second baking tray. Set them aside for 45 minutes.
Preheat the oven to 220-230°C/200-210°C with a 7-8 fan/gas. Place a heavy baking tray on the top rack of the oven to heat.
Prick the base of one pizza with a fork several times. Using baking paper, carefully slide the base onto the hot baking tray. Cook for 9-10 minutes, or until it begins to turn golden at the edges. Remove from the oven and cook the second base the same way, making sure the tray is hot before sliding onto the second base.
Reduce oven temperature to 200°C/180°C fan/gas 6.
Dry the mozzarella cheese on kitchen paper and chop it into small pieces. In a small bowl, mix together the pesta and tomato puree and season with salt and pepper.
Spread the tomato mixture over the pizza bases, leaving a 1cm/inch border all around. Sprinkle over the mozzarella cheese, olives and jalapenos and arrange the pepperoni and roasted red pepper slices over it. Season with black pepper and a sprinkle of dried oregano and cook each for 10 minutes, or until cheese has burst and starts to brown.
Sprinkle with arugula or basil and serve immediately.
