Step 1

Preheat the oven to 400 degrees F.

Step 2

Prepare the vegetables for the topping of the pizza: cut the eggplant into ½-in chunks, sprinkle with salt and leave to drain for 15 minutes. Rinse to remove the excess salt and pat dry with kitchen paper towels. Cut the zucchini and red onion into ½-in chunks. Halve the red and yellow bell peppers, remove the seeds carefully, cut into quarters and then into ½-in chunks. Put the vegetables into a bowl, drizzle with oil and freshly ground black pepper. Toss to coat.

Step 3

Arrange the vegetables as a single layer on a baking sheet and roast in the oven for about 40 minutes until golden and crispy. Sprinkle on a little salt towards the end of cooking.

Step 4

Make the tomato fondue and cook it over a low heat until reduced and concentrated. Adjust the seasoning if necessary.

Step 5

Follow the recipe for gluten-free pizza base. Roll out as two rounds and bake for 8 minutes. Remove from the oven and spread the bases with the concentrated tomato fondue, then the roasted vegetables, and return to the oven for a further 10-15 minutes until hot, bubbly, and cooked through. Drizzle with a little pesto.

Step 6

Serve immediately with a good green salad.