WHAT YOU NEED

For the 12" pizza base:

400g self raising flour

100g Vegan margarine 

280ml soya milk

2 tablespoons of salad herbs    

Fine sea salt and ground black pepper to season

(or use lemon salt, rainbow pepper grinder - or one of

the really good pizza grinders that are on sale in most supermarkets)

For the Topping:

350g tinned chopped tomatoes

1½ red onions (cut into strips)

1 clove of garlic (crushed - or chopped finely)

140g Strong Cheddar Sheese (grated)   

55g pickled peppers (assorted colours)

75g button mushrooms

75g Mozzarella Sheese (grated straight out of the fridge)

75g Original Creamy Sheese (or the Creamy Sheese of your choice)

black pitted olives for decoration

5 tablespoons of olive oil

salad herbs for decoration

paprika for sprinkling (decoration)

fine sea salt & ground black pepper to season 

HOW TO DO IT

1  Making the sauce: sweat the onions in some olive oil with the crushed garlic. Add the tomatoes and simmer for 3 min. Thicken the sauce with the grated Strong Cheddar Sheese and simmer for two min.  Season to taste. Let the sauce cool.

 2  Making the base: sieve the flour in a bowl and add the vegetable margarine. Rub the margarine and flour together. Slowly add the soya milk, salt, pepper and salad herbs. Mix well and make a dough. Roll out and lay the dough in a greased pizza tin. Brush the edges of the pizza base with olive oil and prick the base with a fork several times. Let the base rest for 10-15 min if you want deep-pan, or go straight to 3 if you want a thin crust.

3  Putting the pizza together: spread the Original creamy Sheese onto the base 2cm from the edge. Cover the Creamy Sheese with the tomato sauce. Decorate with peppers, mushrooms, olives, salad herbs and grated Mozzarella Sheese. Finally, drizzle olive oil over the pizza and sprinkle paprika over the Sheese. Season to taste. 

4  Place the pizza in a hot oven 220C/430F. Bake for about 18-20min until the dough is crisp and the topping is cooked. Finish off under the grill (or broiler) to get that real crispy golden finish.

Serve with a tossed mixed salad of sprouted beans, rocket, lolla rosso & oak leaf lettuce, some handfuls of basil and broad leafed parsley - chop some avocado over the top - lightly drizzle a little chilli infused olive oil over everything. Finally, squeeze a lime over the salad - and if you are sharing the pizza with friends - try some cracked pepper potato wedges on the side.                                                               

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