Gluten Free Margherita Pizza - River Cottage

Ingredients

• 70g sorghum flour
• 10g fresh yeast (or 3g quick dried)
• 120g tepid water
• 140g potato starch
• 40g tapioca starch
• 25ml olive oil
• 1 large egg
• 1 scant tsp sea salt
• 1 tsp light muscovado sugar
• 1 tsp xanthan gum or 2 tsp ground psyllium husk
• 1 tsp cider vinegar
• Fine polenta or rice flour for sprinkling
• 400g tin plum tomatoes
• 2–3 fat garlic cloves, finely chopped
• 50ml olive oil, plus extra for drizzling
• A pinch of sugar
• A few drops of wine vinegar (optional)
• 2–3 mozzarella balls, each about 125g
• Thyme or oregano leaves for sprinkling (optional)
• Sea salt and black pepper
• A handful of rocket leaves
• Parmesan shavings (optional)