Wheat-free pizza with FFC grilled vegetables and Pesto

Wheat-free pizza base:
Stir together 1 tsp caster sugar, 10g dried active yeast in 150ml lukewarm water. Sit in a warm place and allow to ferment for 7-8 minutes.

175g rice flour
75g potato flour
50g tapioca flour
25g dried milk
1 ½ tsp gluten free baking powder
1 tsp xanthum gum (major supermarkets/health food stores)
1 tbsp sunflower oil
1 free range egg

Method
Mix together 1st six ingredients. Add yeast mix and knead for 4 mins to make a smooth dough. Add oil and egg that has been whisked together.
Divide into 2. Line baking sheet with baking paper. Push dough into 20cm circle with heel of hand and allow to rise 15mins in a warm place. Bake 8-10 mins and top with tomato sauce and FFC grilled veggies of your choice.

N.B.FFC’s range of grilled and marinated make ideal instant toppings for any pizza base.