Step 1

Grease a large baking tray and line with baking paper. For the pizza dough, sift the dry ingredients and 1 tsp salt flakes into a bowl.

Step 2

Place the egg, eggwhite, oil, vinegar and milk in a stand mixer fitted with the hook attachment and beat until well combined. Gradually add the dry ingredients and beat until combined. Turn out dough onto a lightly floured work surface and knead for 2 minutes or until smooth. Transfer to a lightly oiled bowl, cover and set aside in a warm place for 45 minutes to rest (note: it won’t rise like dough containing gluten).

Step 3

Preheat oven to 200°C. Turn out dough onto a lightly floured work surface and roll into a large, 1cm-thick oval. Transfer to prepared tray.

Step 4

To make the topping, combine 1 tbs oil, garlic and cheeses in a bowl and spread evenly over dough. Top with cavolo nero, ’nduja and chilli, and drizzle with remaining 2 tsp oil. Bake pizza for 20-30 minutes or until golden and cheese is bubbling (cover with foil if the top browns too quickly during cooking).

Step 5

Scatter with sunflower sprouts, chilli flakes and salt flakes to serve.