First, blend all tomato sauce ingredients together. Put in a non-stick pan, and heat until bubbling. Simmer on a very low heat until ready to use, stirring occasionally (best to leave it for at least 20 minutes). If you want it to go faster don't put a lid on, but then you'll get spots of tomato all over the stove. The aim is to reduce the sauce until its thick enough to spread without dripping over the sides of the pizza base.

Optional 'mozzarella' sauce (adds time but also adds juiciness):

120 ml water, 2 tbs. lemon juice, 2 tbs. porridge oats, 1 tbs. tahini, 3 tbs. nutritional yeast, 2 1/2 tsp. corn flour, 1/2 a small onion, finely chopped, salt (to taste)

This is adapted from a recipe in the 'Uncheese Cookbook'.

If you want the 'mozzarella', while the tomato sauce is bubbling put all the 'mozzarella' ingredients in a blender and whizz them together. Leave to stand until ready to use (it seems to get better with standing).

Put the oven on to pre-heat (180C).

Chop the onion into rings, and the mushrooms into slices.

When the tomato sauce is done, spread half on each pizza base, using the back of a wooden spoon to smear it right to the edges. Then pour half the 'mozzarella' onto each base, starting in the middle and spiraling outwards. Arrange half the topping on each pizza. Bake at 180C for 10-15 minutes (it'll go faster on the top shelf of the oven). The pizza is done when the mushrooms start to dry out - the topping doesn't really go brown.

This isn't as fiddly as it sounds (there are lots of gaps where you can leave things and go off and do something else for ten minutes), and does provide a vegan pizza that has that elusive 'juicy' feel to it. The 'mozzarella' doesn't taste much like cheese, but its nice if you like the taste of nutritional yeast.

With thanks to the 'Uncheese Cookbook' for the basis of the 'mozzarella' bit.

Serves: 2

Preparation time: 40 mins

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