2 tbs tomato paste

1 tsp of apple cider vinegar

1/4 cup of coconut aminos

1 teaspoon garlic powder

1 tablespoon paprika

1/2 teaspoon onion powder

Sprinkle of black pepper

(Optional: Add 2-3tbs of hemp protein powder for protein content)

1 can of jackfruit in brine, drained (or 1 small punnet of mushrooms)

Other:

2 tbs tomato paste for the base

Half a medium zucchini,  grated

Handful of spinach, sliced

1 large tomato, diced

Nutritional yeast or;

(makes around 1½ cups):

1 cup cashew nuts

1 tablespoon olive oil

Juice from 1 lemon

3 teaspoons nutritional yeast

1 clove garlic (blend all ingredients together)

Directions:

1. Preheat oven to 200C.

2. Blend the base ingredients together in a blender or Thermomix. Break the mixture up into 2. Roll one into a ball, and freeze for later. Place the other one on baking paper (top and bottom of the mixture) and roll flat. Place the base on a pizza tray in the oven for 10-15 minutes, until slightly brown.

3. Place all of the ingredients for the pulled jackfruit into a bowl. Mix together with your hands (tearing the jackfuit apart as much as possible). Marinate for as long as possible. Heat non stick pan to low heat. Cook on low for 30 mins (slower the better, allows the flavours to infuse). Add more ingredients, if needed, based on taste (if adding hemp protein, add at the very end of the cooking).

4. Once the base and jackfruit is cooked, top with toppings of your choice, then bake the pizza in the oven for 20 minutes, until golden brown.