• 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.
• While the dough is proving, make the tomato sauce
• Add the olive oil to a frying pan and place on a low heat. Add the basil, oregano and garlic to the oil and fry for 1-2 minutes, stirring occasionally, until the garlic softens.
• Pour in the passata and add the tomato puree then season with salt and pepper. Mix well with a wooden spoon until combined and then simmer for 5 minutes. Remove from the heat until ready to use.
• 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!
• Lay a piece of baking paper on the worktop, slightly larger than the pizza you'll be making, and dust it with a little gluten free flour. For a more precise pizza shape, you can draw around a dinner plate onto the paper to use as a guide - or just freestyle it!
  
• Dust your hands so that the dough doesn't stick to them and then gently push the pizza dough into a circle shape, around 1-2cm thick. For a stuffed crust pizza I tend to roll it about 1-2 inches larger than I want my finished pizza to be.
  
• Place a pizza mesh over the top of the pizza base, then carefully lift the baking paper and flip it over - the pizza mesh should be on the bottom, the the dough on top of that and the baking paper on top. Carefully peel off the baking paper so your base is sat on the mesh, ready to form the crust.
  
• Use your thumb to make an indentation around the whole pizza circumference, approx 1-inch in from the edge of the pizza.
  
• Cut strips of mozzarella around 1cm thick and lay them end-to-end in the indentation, until you have completed the circle.
  
• Wet the dough on the inside of the cheese, then fold the overhanging outside dough up and over the mozzarella. Wet your hands and use your thumb and fingers to gently pinch the dough together to seal it. The dough can be quite fragile so you'll need to be patient. Wetting the dough will help it to stick and you can gently pinch the dough together if you get any breaks. Dabbing a little gluten free flour onto the wet dough can also help to seal any cracks and keeping your fingers wet will stop the dough sticking to you.
  

Top the pizza:

• Spread the sauce onto the pizza base, leaving around half-an-inch around the edges. Cover with mozzarella cheese and your toppings of choice. Finish by brushing the exposed crusts with a little olive oil so they crisp up nicely.
• Carefully place the pizza in the oven and cook for 10-12 minutes until the crust is golden brown and the toppings are bubbling. Remove, slice up and serve hot.