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If you can eat yeast, you can make a good pizza base with gluten-free bread flour. If not, try a Provençal-style pissaladière with a pastry base. This recipe is gluten-, wheat-, soya-, nut-, and dairy-free, but uses eggs. If you eat dairy, but not egg, substitute 50g buffalo Mozzarella for the egg. It also uses tomato, which is from the nightshade family (peppers, potatoes, etc). If you can't tolerate these, replace the tomato purée with some mushrooms fried in olive oil.
Typical values per serving:
This recipe was first published in January 2006.