Gluten Free Pizza with Springtime Veg

Method

• In a jug mix the flour, water and salt with a fork. Leave to rest for a few minutes.

• Put a baking sheet on a large baking tray. Pour the flour mixture onto the paper, try to make it a round pizza shape but it’s not a problem if you can’t.

• Put this in the oven whilst you prepare the toppings. This should take 10-15 minutes, the edges will be starting to brown.

• In a bowl mix the passata with the nutritional yeast. Grate the garlic i to this, shred or tear the basil and add that too.

• Using your peeler shred the fennel, just a handful will suffice. Put into a large bowl.

• Chop about 2 inches off the bottom end of the asparagus. Roughly chop at a diagonal angle. Add to the bowl.

• Finely slice the leek. Add to the bowl.

• Cut the top and bottom off the courgettes. Using the peeler shred into wide thin pieces. Add to the bowl.

• Finely slice the mushrooms but do not put these in the bowl yet.

• Add a splash of olive oil and a dash of salt to the bowl. Using your hands mix this well and massage the oil into the veg. Now add the mushrooms and mix just a little.

• Take your base out of the oven if you haven’t already. Turn the oven up to 240c.

• Top with the passata, use however much you want, some people like a lot and some people like a little, it’s up to you.

• Top with the veg.

• Put the pizza on the top shelf of the oven. After 10 minutes check the pizza, the veg should be starting to brown, bake more if needed.