How to Make Broccoli, Radish and Onion Square Pizza

Ingredients

• 1 tbsp active dried yeast
• 11 fl oz (300 ml) warm water
• 1½ tbsp caster sugar
• 10 oz (275 g) gluten-free flour mix, plus extra for dusting
• 3½ oz (100 g) brown rice flour
• 2½ oz (70 g) potato flour
• 1 tsp xanthan gum
• 1 tsp salt
• ½ tsp gluten-free baking powder
• 1 tbsp olive oil, plus extra for greasing and drizzling

• 1 large broccoli head prepared into small florets
• 8 oz (225 g) tomato passata
• 4 sundried tomatoes, in oil, drained, chopped
• 1 tbsp balsamic vinegar
• ½ a daikon radish, peeled
• 1 large white onion, peeled, sliced
• 5 rosemary sprigs, torn
• 6 thyme sprigs, torn
• salt and freshly ground black pepper

1. For the dough, place the yeast in a small bowl and add 180 ml (6 fl oz) warm water. Stir briefly and set aside for 5 minutes, stirring in 1 tbsp sugar after 2 minutes.
2. Combine the remaining sugar with the flours, xanthan gum, salt and baking powder in a separate mixing bowl and stir well.
3. Make a well in the centre and add the yeast mixture and olive oil. Start to mix and then gradually add the remaining warm water to the bowl, mixing until a rough dough comes together; add more flour or water as needed if too wet or dry.
4. Turn out the dough onto a lightly floured surface and knead briefly until almost smooth. Place in an oiled bowl, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1-1½ hours.
5. After proving, preheat the oven to 230°C/Gas Mark 8. Turn out the dough and punch it down.
6. Divide the dough in two and roll out into rectangles about 25 x 15 cm (10 x 6 in) wide. Lift onto two large baking trays and cover loosely with clingfilm.
7. For the topping, blanch the broccoli in a large saucepan of salted, boiling water for 1 minute. Drain well and refresh immediately in a large bowl of iced water. Drain again and pat dry.
8. Combine the passata with the sundried tomatoes, balsamic vinegar, and salt and pepper to taste in a food processor of blender. Pulse until puréed. Set aside until needed.
9. Thinly slice the daikon radish on a mandoline set to a very thin setting. Cut the slices into half-moons.
10. Spread the tops of the dough with the prepared sauce. Top with the broccoli florets, onion, radish and a mixture of the herbs. Drizzle with a little olive oil and season with some salt and pepper.
11. Bake in the oven for 12-15 minutes, until the dough is golden-brown underneath and the toppings are slightly coloured.
12. Remove from the oven and allow to cool briefly before serving.