Measure out the milk into a jug and heat in the microwave in 30 second intervals until it hits around 40'C - which should feel like skin temperature if you dip your finger in.

Stir the sugar into the warm milk and until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.

Meanwhile add the gluten free flour, xanthan gum and salt to a large mixing bowl and stir well to combine thoroughly.

When the yeast has formed a frothy top, pour the mixture into the flour mix. Use a wooden spoon to beat the mixture together - it should start to become quite sticky.

Once the mixture becomes a bit claggy, add the olive oil. Continue to mix with the wooden spoon until it forms a smooth, slightly sticky dough which should come away from the side of the bowl.

Cover the bowl with a piece of oiled clingfilm and then place in a warm spot for 40-60 minutes to prove. The dough should become puffy and double in size.

To construct the pizzas

Once the dough has proved, preheat the oven to 220'C / Fan 200'C / Gas Mark 8. A nice, hot oven is essential! Lightly grease the 12-hole muffin tin with the extra oil and set to one side.

Divide the dough into 12 equal pieces. Using lightly floured hands to stop the dough sticking, roll each piece into a ball and then press into the hole of the muffin tin. Use your fingers to press it up the sides so it forms a sort of dish.

Once you've repeated this for all 12 pieces of dough, add 1 tsp passata to the central 'well' of each pizza. Top with a sprinkle of grated cheese and a pinch of dried oregano. If using the Pepperami, slice it into small pieces and share between the pizzas.

Place your muffin tin into the hot oven and bake for 15-20 minutes. The pizza edges should be lightly golden and the topping should be bubbling.

Remove from the oven and serve hot or leave to cool and pack into a lunchbox to eat later.