The bases were made using Hale & Hearty Quick & Easy Pizza Mix which is by far the best gluten free mix we have tried (and we have tried quite a few...in the name of research of course ;-)). We made up the mix, rolled out and cut into 3 inch circles with scone cutters. The circles were then topped with tomato paste, some dried Italian herbs and grated Mozzarella style Cheezly then sliced tomatoes and sauteed courgette & red onion. Cooked for about 15 minutes at 200 degrees and voila - delicious mini pizzas without a sniff of gluten or casein.
Yum yum.
