Gluten Free Pizza

Mix flour, yeast and salt in a bowl, add in oil and milk and mix

Gradually mix in the water until dough sticks together but doesn't crumble apart and also isn't too wet and sticky to hold.

Split into 3 (or if you prefer a thicker crust split into two) and roll out to about 8 inch diameter. Normally before rolling you would let the dough prove but as there is no gluten it doesn't need this can be be rolled straight out, however if you prefer you can let it proof for an hour in a warm environment like you would with normal bread mix. Roll out the other dough balls the same as the first (you can either freeze the extra base at this point or use them all).

Add tomato puree, cheese and toppings and place in the oven for 15-20 mins on gas mark 5/190c until cooked through.