Making your gluten free pizza
Heat the oven to 200C/400F. Grease your pizza plate or tin.
Sieve the flour into a large bowl. Cut the margarine into small pieces and rub into the flour until it resembles breadcrumbs.
Add the mashed potato to the flour mixture and mix throughly until the dough forms a smooth ball.
Place the ball of dough in the centre of your cooking tray/dish and press it into a roughly circular shape. You may want to push up the edges a little to prevent the tomatoes sliding off. Keep the dough thin and cover the base.
Mix the tinned tomatoes with the tomato puree in a jug. Then spread onto the gluten free pizza base.
Slice the ham and lay on top of the tomatoes. Arrange the sliced mushroom and tomato attractively between the slices of ham.
Sprinkle the grated cheese over the top.
Cook for 20 minutes or until the pizza crust begins to turn golden.
Serve the light, crispy gluten free pizza with salad for a quick meal.
If you want to make the dough into traditional potato scones add a little gluten free baking powder to the mixture to help it rise. Cook them on a hot griddle for around 4-5 minutes each side.