Ingredients

• Ingredients 25 g Flora Freedom 125 g self-raising wholemeal flour 1/2 teaspoon baking powder pinch of salt 1/2 teaspoon dried oregano 7 tablespoons soya milk 50 g sundried tomatoes in oil, drained and chopped 50 g cherry tomatoes, halved 1 red onion, halved and cut into wedges 1 small courgette, shaved into very thin slices using a vegetable peeler 8 black olives 25 g pine nuts 75 g dairy free mozzarella for pizza, grated

Preparation

• Method Preheat oven to 200° C, 180° C fan, Gas mark 6. Sieve the flour, then place all ingredients for pizza base together in a mixing bowl and mix together to form a soft dough. Alternatively, throw the ingredients into a food processor to blend together. Place the dough onto a lightly floured surface. Knead lightly and shape into a flat round about 20-23cm in diameter. Place on a greased baking tray. Scatter the sundried and cherry tomatoes on top of the base, followed by the remaining topping ingredients, finishing off with a sprinkling of dairy free mozzarella. Bake in preheated oven for 20-25 minutes, until the base is light golden. Serve straight away with a crisp mixed salad.