Making the crust
200g rice flour
100g soya flour *you can sub another flour here, I quite often use quinoa
150g margarine or butter
Preheat the oven to gas mark 5, 190°C. Sieve the flours into a bowl then rub in the margarine to make a breadcrumb like consistency. Add the egg and mix together until the pastry begins to form. You might have to knead it with your hands a little here. Sprinkle a baking tray with rice flour then press the pasty into the tray to make your base. Blind bake your pastry in the oven for 5-7 minutes.
Adding your toppings
Toppings of your choice. I topped my pizza with roasted aubergine, courgette and red onion.
Mozzarella cheese sliced
2 large tomatoes sliced
Spread the passata over your pizza base then add the sliced tomato and mozarella. Finish with the toppings of your choice. Bake in the oven for 15-20 minutes until the cheese is melted and the top is golden brown.