Ingredients

For tomato sauce

· 1 teaspoon olive oil

· 2 onions

· 2 sticks celery

· 4 garlic cloves

· 2 carrots

· 2 courgettes

· ½ teaspoon oregano

· 1 tablespoon tomato purée

· 3 tins tomatoes

· Salt and black pepper

For pizza base

· 350 g gluten-free pizza mix

For toppings

· 250 g mozzarella

· 80 g chicken

· 2 red peppers

· 100 g mushrooms

· 4 tomatoes

Method

To make the sauce, heat oil in a pan over medium heat. Add onion and celery, fry until softened. Add garlic, carrot and courgette to the pan and fry for two minutes. Add oregano and tomato purée, mix well then, tip in tinned tomatoes. Bring to boil, reduce to simmer and cook until the vegetables are tender. Season with salt and pepper. Use a blender to blitz the tomato sauce. Set aside to cool. Meanwhile, tip the pizza mix into a bowl and pour in oil with water. Gradually mix together, to have a sticky dough. Line a baking tray with baking paper. Pour in the dough and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature. Preheat oven to 220°C. Put tray in the oven and bake for 20 minutes. Remove and spread tomato sauce over the top. Scatter over mozzarella, chicken and vegetables. Bake for 10 minutes and serve.