Ingredients

Pizza base

• ¾ cup Gluten free bread mix + ¼ cup (I use Orgran premium bread mix)
• ½ cup warm water
• ½ teaspoon yeast
• ¼ tsp salt

Topping – You can use any topping you want, below is for a margherita

• 3 tablespoons of tomato paste
• 1 tablespoon of water
• ¼ teaspoon “Italian herbs”
• 1 cup of vegan cheese of your choice, grated
• 4-5 cherry tomatoes
• Optional : Basil leaves   & a dash of olive oil (I used a homemade garlic and chili infused olive oil)

Method

1. Prepare your yeast by sprinkling it on top of the warm water. Set aside for 5-10 minutes
2. In a large bowl, place ¾ cup of the gluten free flour mix and mix in the salt. Make a well in the middle.
3. Mix the yeast in the water, and add to the flour.
4. Mix together until you get a sticky dough, adding the remaining ¼ cup flour until you can form a ball.
5. Cover the bowl with a cloth, and set aside in a warm place for 20-30 minutes. It will rise a little. Meanwhile, preheat the oven to 175 degrees Celsius.
6. Roll the ball of dough into a round base. (I rolled mine for a thin base, but you can see below the “mini pizza” I made with the leftover dough that was not rolled and rises more).
7. Cover the pizza base with baking beans and pre-cook in the oven for 10 minutes.
8. Meanwhile, prepare your toppings. Mix the tomato paste and the water with the Italian herbs, and slice the cherry tomatoes.
9. Cover the prepared pizza base with the tomato sauce, avoiding the sides. Cover with the vegan cheese and add the tomatoes.
10. Cook in the warm oven for 20-35 minutes or until the base is cooked and the cheese melts.
11. Optional : garnish with basil leaves and a dash of infused olive oil.

Enjoy!