• 2 cups Gluten Free Flour Mix , plus extra for dusting
  • 1 tablespoon dry active, yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2/3 cup warm, water
  • 3 tablespoons extra virgin, olive oil , plus extra for drizzling
  • 1/2 cup Sun-dried Tomato Pesto
  • 1/2 cup shredded, mozzarella cheese
  • 4 eggs
  • 1/2 cup shaved manchego, cheese
  • 2 cups arugula
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt &, pepper


  1. Place flour, yeast,  sugar and salt into the blender jug. Press PULSE and pulse 5 times or until combined and a hole forms in the center. See “Magical Milling”.
  2. Pour in water and oil . Replace lid. Dial to MILL. Process for 2-3 seconds. Remove lid. Scrape down the mixture from the side, pulling away from the edge of the container and into the center of the mixture. Replace lid. Press PULSE. Process for 10 pulses. Scrape down sides. Repeat  5 times or until dough forms a ball and is soft.
  3. Pulse mixture another 5 times to assist with lifting the dough off the blades and carefully scrape out dough onto a lightly floured work surface.
  4. Knead for 30 seconds until forms a smooth dough. Transfer to a bowl. Drizzle with olive oil. Toss lightly to cover. Cover bowl with plastic wrap and a tea towel. Set aside  in a warm, draft-free place for 45 minutes or until doubled in size.
  5. Preheat oven to 450°F or use Breville Pizza Maker.  Dust working surface with gluten free flour. Roll dough on floured surface to approx. 10 1/2 inch diameter round. Place onto a greased round pizza tray. Roll edges in to form the crust. Brush edges with a little oil. Bake for 5 – 7 minutes or until lightly golden.  Remove from oven. allow to cool.
  6. Spread Sun Dried Tomato Pesto from “Double Dipping”, then sprinkle mozzarella cheese evenly over crust.
  7. Crack eggs  and top with manchego cheese.
  8. Place pizza back in oven and bake for 7 – 8 minutes or until base is crisp and golden and cheese is melted.
  9. While pizza is baking toss arugula with olive oil, lemon juice, salt & pepper.
  10. Remove pizza from oven and top with arugula and serve.