- Preheat the oven to 200c/400F/Gas Mark 6.
- To assemble your pizzas, first place the cut muffin halves on a baking sheet, then spread some tomato sauce on the cut halves. Add on whatever other toppings you like and top off with mozzarella and some oregano.
- Place in oven for 5-10 mins until piping hot and the mozzarella has melted.
- Serve with a drizzle of balsamic glaze on top, and a rocket or baby leaf salad on the side.
For the Roast Tomato Sauce:
- Preheat the oven to 180c/350F/Gas Mark 4.
- Cut the tomatoes in half and lay them cut side up in a large roasting tin. Drizzle with olive oil and grind over salt and pepper (plus some dried mixed herbs if you like)
- Place these in the oven and leave them to roast for an hour or so, check on them and see how they are coming along. You don’t want them burnt, nor do you want them hot and soggy, you want them to have started to shrivel and reduce significantly in size. Leave them a bit longer if they need it.
- Once the tomatoes are ready empty them into a bowl and mush them up a bit with some olive oil.
- Recipe from Genius Gluten Free
- There are more recipe in every issue of Yours magazine, out every fortnight on a Tuesday.
These easy-to-make gluten free muffin pizzas are perfect for lunch
4 Genius English muffins, halved 1 large jar good quality tomato pasta/pizza sauce or 24 large tomatoes if making your own roast tomato base 3 balls mozerella Olive oil Dried oregano Salt and pepper Balsamic glaze
Time: 30 mins Serves: 2 Nutrition: n/a