Lactose Free Pizza

Directions

1. Pre-heat the oven to 240C/220C fan/gas 8

2. Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.

3. Turn the dough onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

4. In a bowl mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

5. Once you’ve let the dough rise, give it a quick knead. On a floured surface, roll out the dough into about a 25cm diameter circle. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured sheets.

6. Smooth sauce over bases with the back of a spoon. Scatter with cheese, pepperoni and tomatoes, then drizzle with olive oil and season

7. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.