This versatile dough makes up to four pizzas.  Any surplus dough can be frozen and used within a month.  Remember to briefly bake the pizza before adding your toppings, as this ensures crispiness and deliciousness!

Ingredients

125g (4oz) butter

½ teaspoon of stevia

3 eggs

3 large very ripe organic bananas, peeled and mashed

225g (7 1/2oz) gluten-free flour

1/2 tsp gluten-free baking powder

1/4 tsp xanthan gum

2 tsp ground cinnamon

1 tsp mixed spice

100g (3 1/2oz) organic sultanas or organic dried apricots, chopped into little pieces

1 tsp vanilla extract

1/2 tsp salt

1. Preheat oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin.

2. In a food mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy. Beat in the eggs one by one. Then add in the remaining ingredients. Fold everything together until fully combined.

3. Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.

4. Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.