STEP 1 Place two baking sheets inside the oven after preheating it to 220C/200 fan/gas 7.
STEP 2 Prepare the sauce by heating the oil in a small saucepan and sautéing the onion for 10 minutes over low heat, or until tender. Before adding the purée, sugar, and diced tomatoes, bring them to a medium boil. Cook, stirring often, for 25 to 30 minutes, or until reduced and thick. Utilizing a hand blender, puree the sauce until smooth. Stir in the basil after seasoning to taste. Allow to cool slightly.
STEP 3: Prepare the dough by combining the ingredients in a sizable bowl: flour, sugar, baking powder, salt, and xanthan gum. Create a well in the center, then add the olive oil and 250 ml of warm water. Use your hands to rapidly combine the ingredients into a thick, wet paste-like consistency. If the dough seems a touch dry, add an additional 20 ml of warm water. Before using, store in the refrigerator for up to 24 hours in an airtight container or covered bowl. Flour two additional baking trays lightly. The dough should be divided in half, then flattened into 20 to 25 cm circles on the sheets using your fingers.
STEP 4 Add a thin layer of the sauce and shredded mozzarella to the bases to complete them. Bake the baking sheets on top of the heated baking sheets for 8 to 10 minutes, or until the edges are crisp.
For the gluten-free base
- 400g gluten-free bread flour
- 2 heaped tsp golden caster sugar
- 2 tsp gluten-free baking powder
- 1 tsp fine salt
- 1 heaped tsp xanthan gum
- 5 tbsp olive oil
For the sauce & topping
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp caster sugar
- ½ small bunch basil, leaves shredded
- 2 x 125g balls buffalo mozzarella