<<Disclaimer: Verify this information before applying it to your situation.>> 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)