Gluten-free mini pizzas

Dough

• 650 g water
• 40 g fresh yeast, crumbled
• 1 tsp sugar
• 700 g gluten-free flour (see tip), plus extra for dusting
• 80 g rapeseed oil
• 1 tsp salt
• 1 tsp citric acid
  of 30 g lemon juice

Pizza Toppings

• 300 g tomato sauce
• 1 courgette, cut in slices
• 5 - 6 black olives, pitted, cut in slices
• 2 red peppers (small), cut in strips
• 3 tbsp sweetcorn kernels, canned
• 1 carrot, cut in slices or triangles
• 100 g small mozzarella balls, cut in half