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Here's a recipe we got from a local health food store.  Just make
sure you use GF herbs in the topping.


WHEAT & GLUTEN FREE PIZZA BASE
*Recreating a Pizza Express base at home is difficult at the best of
times but is made harder when you cannot use regular flour.
However, this gram (chickpea) flour alternative makes a slightly
bready but pleasant base.*

150g gram flour, sifted
1/2 teaspoon salt
1/4 tsp instant yeast granules
a mean tbsp olive oil
approx. 90ml luke warm water

Mix the flour, salt and yeast granules in a bowl. Make a
well in the middle and add the oil then, gradually, stir-
ring all the time with a fork, add the warm water.
Continue to mix until you have a rough ball of dough.
(If it is too sticky, add more flour; if there are dry patch-
es of flour, add more water.) Once the dough has come
together in a ball, take it out and knead it by pushing it
flat with the ball of your hand, then folding it over into
a new ball and flattening it all over again. You should
continue to knead for 8 - 10 minutes by which time the
dough should have become quite elastic.
Put the ball of dough into a clean bowl, cut a cross in the
top with a knife, cover the bowl tightly with plastic and
put in a warm, draught free place to rise. It should
roughly double its size in 1 to 3 hours depending on the
room temperature.
When the dough has risen, take it out of the bowl and
'knock' the air out of the ball with your fist. On a
floured board knead it again for a further few minutes
then flatten it with your hands. Roll the dough out
with a rolling pin till it is no more than 3 mm thick in
the middle - a little thicker at the edge - and place it on
a flat baking tray.
Spread with tomato sauce (see below) and your cho-
sen topping, then bake in a hot oven (220C/400F/Gas
Mark 7) for 8-12 minutes or till the topping and base
are cooked. Serve at once.


TOMATO PIZZA TOPPING
*Enough for 1 pizza as above*

400g (1 lge can) chopped tomatoes
1 large clove garlic, chopped
1/2 tsp dried basil
large pinch each dried parsley & oregano
sea salt & freshly ground black pepper

Put the tomatoes and garlic in a pan on a low heat and
cook gently for 30 minutes. Add the herbs and contin-
ue to cook for a further 30 minutes till the tomatoes are
well reduced. Season to taste.

Bon appetit!
--
Alfred in Glasgow (Scotland, UK)