145g pack gluten free pizza base mix (or same weight of bread mix)*
2 tbsp tomato purée
185g can tuna in oil, drained, oil reserved
gluten free plain flour, for dusting
1 tbsp caper
125g pack mozzarella
10 pitted black kalamata olives
small handful rocket
*Ready made gluten free pizza bases are also available
large handful basil, roughly torn
Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
Knead the dough for a few mins on a gluten free floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray.
Press with an oiled hand to make thin flat pizzas – they don’t have to be perfectly round.
Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the rocket and basil.
Recipe adapted from: Good Food