- Make the base as per the instructions for Tomato Bread, rolling it out flat onto a greased baking tray and allowing it to rise
- Combine the chopped tomatoes, purée, onion, garlic and herbs in a saucepan on a medium hob and simmer to reduce, stirring often
- Roughly blend the tomato sauce when it becomes thicker; a stick blender works well if you want to leave some chunks
- Spread the sauce onto the base, sprinkling your chopped toppings and chilli flakes if liked, over the surface
- Add evenly spaced dollops of Not-Cheese and a final grinding of black pepper before baking in a hot oven for 10 - 15 minutes
- Sprinkle the nutritional yeast and torn basil leaves onto the hot pizza before serving with a fresh salad
Cooking Temperature: 220 degrees
Cooking Time: 30 Mins (plus prep)
Serves: 2 (1 large to share or 2 individual pizzas)
Tips and Comments
- If you don't have time to make the sauce, you can just use tomato purée, or even a ready made pasta sauce if it's not too runny.
- Using a bread mix also speeds the process up a little while retaining a fresh just-baked quality missing from many pre-made bases.
- Equally, shop bought 'Not-Cheese' is acceptable if less satisfying; see Not-Dairy for details.
- Nutritional Yeast is an unimaginatively named condiment that looks unfortunately like like fish food flakes but is an excellent Parmesan substitute and a great source of B vitamins. See Not-Dairy for more.
- If using quick cooking ingredients such as spinach, add this at the end of cooking and allow to wilt briefly in the cooling oven.
- Some toppings, such as Butternut Squash and Aubergine will benefit from a bit of pre-cooking as the base will cook more quickly.