Ingredients: 250 ml skimmed milk, 7 g dries gluten free yeast, 2 tsp caster sugar, 400 g gluten free flour, 1 tsp xanthan gum, 1 tsp salt, 1 large free-range egg, half tsp baking soda. For the filling: 200 g ham, 200 g grated cheese, 400 g canned tomatoes, salt, pepper, oregano.
Heat the milk in a pan until warm, and add the yest to it. Mix and set aside until it starts to bubble.
In the meantime, put the flour in a bowl. Add the xanthan gum, salt and baking soda. Mix well and make a well in the middle.
Beat the egg in a separate bowl. Add it to the milk mixture. Add 3 tbsp olive oil and mix well.
Put the milk mixture into the flour and combine until you have a dough. Move everything on a hard board and knead well for 10 min.
Place the dough into a oiled bowl, cover and let it prove for 1 hour.
Preheat the oven at 180° C.
Put the tomatoes and ham in a pan. Cook until the sauce is reduced. Season.Add the oregano.
Roll the dough into 6 circles. Do not roll it out to thin, it must sustain the filling.
Put the filling and some sauce on half of the dough.
Bring the top side to cover the filling, and try to seal the 2 sides together.
