1 tbsp active dry yeast
160ml soy milk, warmed (or another non-dairy milk alternative)
1 tsp sugar
100g rice flour, plus extra for sprinkling
80g potato flour
2 tsp xanthan gum
1 tsp unflavoured gelatin powder
½ tsp onion powder
½ tsp salt
1 tsp olive oil
1 tsp cider vinegar
1 tbsp dried Italian seasoning
300g tomato passata
Gluten-free pepperoni or salami, sliced into rounds
For the “cheese” sauce:
160ml soy milk (or another non-dairy milk alternative)
60g nutritional yeast
1 tbsp olive oil
1 tbsp cornflour
1 tbsp lemon juice
½ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black pepper

1. Place all of the ingredients for the cheese sauce into a food processor and purée until smooth. Transfer to a saucepan and bring to a boil over a medium heat. Cook, whisking constantly, for 2-3 minutes until thick. Remove from the heat and set aside.
2. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large round baking tray with parchment paper.
3. Place the yeast, warm soy milk, and sugar in a mixing bowl and leave to prove for five minutes until frothy.
4. Using an electric mixer with a paddle attachment, or a wooden spoon, mix in the flours, xanthan gum, gelatin, onion powder, salt, oil, vinegar and one teaspoon of the Italian seasoning. Beat for 4-5 minutes; the mixture will be quite soft and sticky.
5. Transfer the dough to the pan and sprinkle with extra rice flour as you press it into a 30cm round.
6. Bake for 10 minutes. Mix the tomato passata with the remaining Italian seasoning, then spread onto the base.
7. Drizzle or spread over the “cheese” sauce and top with the pepperoni or salami.
8. Bake for 20 minutes until the top has browned. Slice into wedges to serve while still warm.

Per serving: 251kcals, 7.2g fat (1.4g saturated), 38.3g carbs, 6g sugars, 10.5g protein, 4.3g fibre, 0.496g sodium