The secret to good pizza always starts with the base and, for too long, gluten-free options have been found wanting. Foregoing substitutes and imitations, our gluten-free base uses proper wheat flour from which we have extracted the gluten to make it work for coeliac diets. We prove the dough, creating an open crumb structure for a light, fluffy texture that makes this gluten-free alternative almost indistinguishable from a traditional pizza. Don't underestimate Margherita's simplicity; its ingredients are laid bare and only the best will do. Our sauce follows a traditional recipe using just tomatoes, olive oil and salt. Over that, we add creamy fior di latte mozzarella and a scattering of oregano from Sicily as a final flourish.