I have been meaning to give this to islandfinn for a while. Then I forgot! I have to warn that I have not made this recently so I do not remember how I converted it to quantities that I actually comprehend. Ah, British recipes...maybe someone can help with that. I usually use leftover mashed potatoes. I leave the skins on and add soymilk, butter or olive oil, fresh or roasted garlic and rosemary. But you can do whatever you want! 225g/8oz boiled potatoes 50g/2oz butter or olive oil 100g/4oz mix of rye/buckwheat/cornmeal ( I have done this with straight buckwheat and with bob's red mill gluten free flour blend, never tried what it actually called for but both were good) salt pepper toppings (recipe recommends to pre-saute but I never bothered) sauce or tomatoes (I would de-seed and de-juice the tomatoes to keep from mushyness) cheese or cheese substitute of your choice. (please hold yourself back from cheese substitutes if possible, it's just not the same) Mash potatoes, add flour, salt and pepper to make a dough, flour your counter or breadboard and knead lightly until soft and elastic. Roll into crust shape and place on oiled pan. add topping, sauce and cheese in whatever order you prefer. bake at 200 c or 400 f for 40 minutes. The suggested toppings in the recipe are things like peppers and sweetcorn, neither of which I would ever put on any pizza so I figured you could just pick out your own. I think I used mushrooms garlic and broccoli, Chevre and yellow tomatoes with no sauce and it was fantastic. This is my abbreviated version of a recipe that I actually got out of a book called...don't laugh... "Endometriosis- a Key to Healing and Fertility Through Nutrition" by Dian Shepperson Mills. some of the recipes are quite good, overall a very good book, actually. Another good crust idea if you can use corn is to put polenta (cornmeal and water) in a pie pan, bake for about 30 minutes, top and rebake.