The pizza dough base is made with gluten-free flour, yogurt and egg which makes it lovely and moist. Everyone who tries this pizza enjoys it! Now you can have homemade pizza if you need to avoid gluten.
In a medium bowl, whisk egg and yoghurt together until combined; add a pinch of salt and dried herbs. Mix well.
Using a stand mixer with flat beater attachment (or a palette knife if you don't have one), add in the flour, a little bit at a time, until a soft dough is formed.
When the dough has started to form, switch to dough hook (or just use your hands on a floured surface) and add flour in batches, gently mixing (or kneading by hand) until the dough becomes soft and not sticky.
Grease a baking tray or pizza tray with a drizzle of oil, spread it over the tray with a piece of kitchen paper, removing any excess oil.
Roll out the dough with a rolling pin or use your palms to flatten out the dough into a round pizza shape, about 1cm thick. If using a baking tray, prick the pizza base with a fork.
Spread tomato passata on top and sprinkle mozzarella on top.
Bake the pizza for 10 minutes in preheated oven; remove and add fresh rocket leaves on top. Drizzle 1 tablespoon of olive oil over the leaves. Cook for another 5 to 8 minutes, depending on the thickness of the pizza.