NB: Caputo Gluten Free Bread and Pizza Flour contains gluten free wheat starch which is suitable for Coeliacs but not those with a wheat allergy. Juvela White Mix also works well for pizzas but again contains gluten free wheat starch. This recipe can be done with Doves Gluten Free Bread Flour but the texture of the base isn't quite the same and you might find it is a little more dense.

1. Place your water in a jug and add the yeast and oil, give a quick stir let froth a little for 10 mins.

2. Put flour and salt in a large bowl, create a well in middle of the flour and pour in water and yeast mix. Used a spoon to start to combine then use your hands to form a dough and knead slightly. It should become a texture that is easy to handle and not sticky, add more flour if it remains sticky.

3. Place the dough in a clean bowl and cover with cling film, prove in a warm place for 90 mins to 2 hours, it will double in size. I usually place mine on top of the oven or open grill door while the oven is on so it gets the residual heat but not too hot.

4. Once proved, to make 2 smaller pizzas split dough in two and roll each out to 8". Or for large roll out to 12-16" the bigger you roll the thinner base you will get, rolling to a 12" will give you a slightly fluffier crust.

5. Spread the tomato puree on the base(s) and scatter over basil. Spoon beans on top, you want some tomato sauce to go on too but don't over do it as it will make the pizza soggy. Don't add any of the sausages yet, just the beans.

6. Top with cheese, then cut the sausages into pieces and place on top of your cheesy layer. Bake on gas mark 7/200c for 15-20 mins and serve!