Steps
- Preheat the oven to 425°F / 220°C with two baking sheets inside. Heat 2 tablespoons of olive oil in a saucepan over low heat and cook 1 small finely chopped onion with a pinch of salt for 10 minutes, until soft.
- Add 400g of canned chopped tomatoes, 2 tablespoons of tomato paste, and 1 teaspoon of superfine sugar. Simmer uncovered for 25-30 minutes, until thick, then blend smooth and stir in ½ small bunch of shredded basil.
- Mix 400g of gluten-free bread flour, 2 heaped teaspoons of superfine sugar, 2 teaspoons of gluten-free baking powder, 1 teaspoon of fine salt, and 1 heaped teaspoon of xanthan gum.
- Add 250ml of warm water and 5 tablespoons of olive oil, mixing quickly into a thick wet paste. Add up to 20ml more warm water only if dry.
- Dust two more baking sheets with gluten-free flour. Divide the dough in half and press into 8in / 20cm rounds; spread with a thin layer of sauce and 250g of torn buffalo mozzarella.
- Set the filled sheets on the hot ones and bake for 8-10 minutes, until the edges are crisp and the cheese melts.