4 tbsp roasted red peppers, sliced
2 handfuls rocket leaves or 10 fresh basil leaves
2 tbsp tomato purée
2 tbsp pickled jalapeño chilli slices, drained
10 black olives, pitted and halved
4 tbsp passata
1 tsp gluten-free baking powder
salt and freshly ground black pepper
1 tsp caster sugar
1 tbsp ground flaxseed
2 tbsp olive oil
good pinch dried oregano
½ tsp salt
1 tsp wine or cider vinegar
1 x 7g sachet fast-action dried yeast
300g/10½oz gluten-free plain flour
125g/4½oz mozzarella
16 slices gluten-free pepperoni or other sliced meat