• 10 2/3 oz of rice flour
• 3 1/2 oz of gram flour
• 7 1/16 oz of potato flour
• 3 tsp xanthan gum, level
• 1 1/2 tsp salt
• 3 1/16 fl oz of olive oil
• 3/4 oz of fast-action dried yeast
• Warm water, 400–450ml
• 14 1/8 oz of tinned chopped tomatoes, Italian
• 1/2 tsp salt
• 1 pinch of sugar
• Black pepper, a few grinds
• Mozzarella cheese
• Fresh basil
• Black olives
• Prosciutto, optional, omit if serving to vegetarians
1. Preheat the oven to 400ºF/gas mark 6.
2. Place the different kinds of flour, xanthan gum, salt, olive oil, and yeast in a food processor and pulse until combined.
3. Add the water (a little at the time and pulsing between each addition), until you have a soft, but not sticky, dough. Place the dough into a plastic sandwich bag while you make the tomato sauce.
4. Using a hand blender, blitz the tomatoes with the other ingredients (salt, pepper and sugar) until completely smooth.
5. Cut the dough in 6 equal pieces and roll each piece out into a thin, 9 inch round base, and place each one on a floured baking tray.
6. Ladle the tomato sauce on top of each base and spread evenly. Add the toppings (you can use whatever you like) and a drizzle of oil. Place the pizzas in the oven and bake for 15 minutes, or until crisp and golden.