Pizza!

These individual pizzas focus on the flavour of the base and the tomato sauce so the cheese will not be missed. The base is kind of crispy on the outside and soft on the inside, it can be herby and garlicky or can feature a mixture of seeds. The sauce is simple and inexpensive but still bursting with flavour. The recipe that follows makes the pizzas the way I love them, obviously there are many possible variations and I urge you to experiment.


To make two pizzas,

Ingredients:

For the bases:
220g/8oz self-raising flour,
55ml/2oz oil,
110ml 4oz soya/rice milk,
a few pumpkin seeds,
a few sunflower seeds

For the sauce:
1 small onion,
1 tin plum tomatoes,
1 small pepper,
2 tbs tomato purée,
a little oil,
basil,
oregano

And also:
10 medium size mushrooms,
1 tsp garlic purée,
mixed herbs

Method:

• Peel the onion and cut it in half
  
• Heat a little oil in a small saucepan
• Chop the onion and pepper into small chunks
  
• Sauté the onions and pepper
  
• Tip the tin of tomatoes into a bowl and chop off any remaining skin or green parts
• Chop the tomatoes in the bowl
• When the onion is just becoming brown add the tomatoes with juice
• Add the tomato purée, oregano and basil and simmer until the sauce is no longer watery
  
• In a large bowl or food processor mix together the flour and oil into a bread crumb like mixture
• Add seeds to the flour mixture
• Add the milk and form into dough
• Divide the dough into two equal parts and form into a circle with a slight rim around the edge
• Spread some garlic purée along the base
• Peel and slice the mushrooms
• Divide the sauce between the two bases and cover with the mushrooms
• Sprinkle mixed herbs over the top
  
• Serve with parmazano and vegan Worcestershire sauce