• 2 cups (270g) gluten-free plain flour mix
  • 1/2 cup (65g) gluten-free self-raising flour mix
  • 1 teaspoon salt
  • 1 1/2 teaspoons Tandaco Dry Yeast
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 2 tablespoons olive oil
  • 3 medium (about 450g) ripe tomatoes, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon caster sugar
  • 2 tablespoons small basil leaves
  • 16 baby bocconcini, halved
  • 250g vine-ripened cherry tomatoes
  • Rocket leaves, to serve
  • Small basil leaves, extra, to serve
  • Step 1 Process the combined flour, salt and yeast in a food processor until combined. Add the egg, oil and 220ml warm water and process until combined. Turn onto a clean work surface lightly dusted with gluten-free flour and knead for 3 mins or until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm draught-free place for 30 mins or until the dough has risen slightly.
  • Step 2 Meanwhile, place the chopped tomato, garlic, tomato paste, vinegar and sugar in a saucepan over medium heat and cook, stirring occasionally, for 10 mins or until the tomato begins to break down. Reduce heat to low and cook for 5 mins or until the sauce thickens slightly.
  • Step 3 Preheat oven to 200°C. Roll out dough on a clean work surface dusted with gluten-free flour until smooth and large enough to line a 28cm round pizza tray. Spread base with a little tomato mixture and sprinkle with basil leaves. Bake for 15 mins or until golden. Spoon remaining tomato mixture over base and top with bocconcini and cherry tomatoes. Bake for 10 mins or until the cheese melts and cherry tomatoes are tender. Top with the rocket and extra basil leaves to serve.