Vegetable Topping:
1 medium eggplant, chopped into 1cm cubes
1 courgette, cut into thick slices
1 medium red onion, peeled and sliced
1 red pepper, deseeded & cut into chunky slices
1 yellow pepper, deseeded & cut into chunky slices
6 field mushrooms, sliced thickly
whole or halved cherry tomatoes
1/4 cup olive oil
1 Tbsp Chelsea Dark Cane Sugar
1/2 cup tomato paste (check that this is gluten free)
2 Tbsp basil pesto
freshly ground black pepper

Pizza Base:
1 tsp Chelsea Caster Sugar
150ml warm water
2 tsp active dried yeast granules
2 cups rice flour
1/2 cup buckwheat flour
1 Tbsp milk powder
1 tsp salt
2 tsp baking powder (gluten free)
1 tsp xanthan gum
1 Tbsp oil
1 egg

Stir the Chelsea Caster Sugar into the water and mix in the yeast. Allow to sit for 15 minutes for the yeast to start to froth and work. Place the dry ingredients in a large bowl or in an electric mixer with a dough hook, mix in the yeast mixture, xantham gum and egg. Knead to a soft dough. It will be a bit stickier than regular dough. Allow the dough to rest in a clean oiled bowl, covered in cling film, for at least an hour until almost doubled in size.
Place all prepared vegetables in a large roasting pan. Drizzle with oil and sprinkle with Chelsea Dark Cane Sugar. Toss to mix well. Roast for 30 - 35 minutes until crispy and caramelised.
Knead the dough again and divide dough in half. Using a little rice flour on your hands, form dough into two flat dinner plate sized disks. Place on 2 oil sprayed oven trays. Cover with a tea towel and allow to rest and rise a further 20 minutes. Bake at 200°C for 10 minutes. Remove from oven, spread with tomato paste and the roast vegetables. Bake a further 10 - 15 minutes. Remove from oven and drizzle with basil pesto and a grind of black pepper. Serve with a green salad. You can shave fresh parmesan over the top, before serving.